Black Forest Dump Cake Recipes

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter., Bake until topping is set, 40-50 minutes. Serve warm or at room temperature.

Steps:

• Drain pineapple,reserving liquid.
• Spread pineapple in a lightly greased 13x9x2 inch pan,add pie filling,spreading gently.
• Sprinkle dry cake mix on pie filling,top with pecans
• Combine butter and reserved pineapple liquid,drizzle on mixture in pan.
• Bake at 350 for 35-40 minutes.
• Cut into squares and top with cool whip.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spray 9x13 baking dish with cooking spray.
• Dump cherry pie filling into dish and spread evenly.
• Repeat with cherries, including juice.
• Sprinkle cake mix over the top - DO NOT STIR.
• Sprinkle with chopped nuts.
• Distribute butter pieces evenly over the top.
• Bake in the preheated oven for 45 minutes.

Steps:

• For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
• For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
• For the cherries: Combine the cherries and kirsch in a small bowl.
• To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.

Steps:

• Spread pineapple in a 9 x 13 inch pan.
• Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix.
• Spread the cherry pie filling evenly over pudding mix.
• Sprinkle dry cake mix over pie filling.
• Cut butter into thin slices, and arrange on top of cake mix.
• Bake at 350º F (175 degrees C ) for one hour.
• Cool before serving.

Steps:

• Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Put oil in a 9 x 13 inch baking pan.
• Add cake mix, eggs, and water and mix with a fork (batter will be lumpy kinda like brownie mix).
• Pour cherry pie filling over the top.
• Bake at 350 degrees for 35-40 minutes.
• Frost with Cool Whip.
• Place cherries on top in any pattern.
• Grate chocolate bar over top of cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
• Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
• Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

Steps:

• Drain pineapple, reserve liquid.
• Spread pineapple in a lightly greased 13x9 inch pan.
• Add pie filling, spreading gently.
• Sprinkle dry cake mix over pie filling.
• Sprinkle with pecans.
• Combine butter and reserved pineapple liquid.
• Drizzle on cake mixture.
• Bake at 350°F for 35 to 40 minutes.
• Cool and cut into squares, top with whipped topping and chocolate shavings.