I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. – ilovelucy5161
Loved this recipe! My neighbor gave me a great tip. Instead of cutting the cakes with a knife, use a piece of regular sewing string and wrap it around the center of the cake, pull it through and viola! You’ve cut your cake with no crumbs! – Arcticwoman
Fabulous. The best black forest cake recipe I’ve tried, and I’ve tried a lot. The cake baked up beautifully, the cherries were perfect, and the whole thing just came together wonderfully. The only change I made (and I heartily recommend it)is that I made a syrup out of 1/2 cup reserved cherry juice, 1/2 cup sugar, and 1/4 cup Kirsch (cherry liqueur – added after the juice/sugar simmered for a bit and then cooled). I drizzled this syrup over the cake sections before I spread the cherries and whipped cream on. It added moisture and tied everything together. Yum! – SAVSMOM
This cake is absolutely delicious! I took the advice of making the cherry filling before making the cake part, and it had plenty time to cool down. I followed the recipe as is, and was very happy with the results – as was everyone else who ate it! I would suggest that if possible, try making this cake 1 day before you plan on serving it – there’s no comparison on how much better it tastes. At minimum, try to make it the morning of the day you want to serve it. Great!!
BLACK FOREST DUMP CAKE
Cake is an easy thing to love. It’s even easier when that cake is so easy to throw together that you don’t even need a mixing bowl! This cake here just might be the easiest cake recipe in the world, and it doesn’t hurt that it’s downright delicious too. It’s full of sweet and juicy cherries and rich chocolate flavor and it’s perfect with a scoop of ice cream and a sprinkle of sliced almonds for crunch. This Black Forest Dump Cake is ridiculously simple to make, and so delicious no one would ever guess how little time you spent in the kitchen.This cake is full of flavor but there’s really not much more to it than dumping a few things in a baking dish. You start by spreading out a can of cherry pie filling and a can of pitted cherries, and then you top that with a box of cake mix. (Like, you just dump the powdered mix on top… you don’t even need to mix anything into it first.) Then you just top it with some butter and sliced almonds and pop it in the oven. As it bakes, the juices and butter combine with the dry mix to form a chocolatey, tender cake. It’s like magic!
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries, undrained
1 box chocolate cake mix
1/2 cup almonds, sliced (optional)
3/4 cup butter, cubed
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Spread pie filling into prepared dish, then top with undrained cherries.
Pour cake mix evenly over cherries and sprinkle with sliced almonds. Top with cubed butter.
Bake until topping is set 40-50 minutes. Serve warm or room temperature.