The classic Black Forest Cake—layers of chocolate sponge, whipped cream, and tart cherries—is a masterpiece, but it takes time.
What if we told you there’s a shortcut that gives you all the chocolate-cherry indulgence plus a surprise creamy layer, all with almost no effort?
Meet the Black Forest Cream Cheese Dump Cake. This recipe earns its name because you literally “dump” the ingredients into a pan and bake. The addition of cream cheese elevates this simple dessert from a basic hack to a rich, fudgy, and absolutely decadent treat that tastes surprisingly complex.
It’s the perfect potluck dessert, and your guests will never guess how easy it was to make.
Ingredients You’ll Need
This recipe uses two main sections of ingredients: the creamy center and the cake topping. You won’t need a separate bowl for mixing the cake!
The Base Layer:
- 2 (21 oz) cans Cherry Pie Filling
The Cream Cheese Layer:
- 1 (8 oz) block Cream Cheese
- 1/2 cup Granulated Sugar
- 1 largeEgg
- 1 teaspoon Vanilla Extract
The Cake Layer:
- 1 (15.25 oz) box Chocolate Cake Mix
- 1 cup (2 sticks) Unsalted Butter
Optional Boost:
- 1/2 cup Chocolate Chips (or shaving)
Step-by-Step Instructions
This recipe requires minimal prep and uses a standard 9×13 inch baking dish.
Step 1: Prep the Base
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour both cans of cherry pie filling directly into the bottom of the dish and spread evenly.
Step 2: Create the Cream Cheese Layer
In a small bowl, use a hand mixer or spoon to quickly beat the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and lump-free.
Tip: Make sure the cream cheese is fully softened, or you’ll have lumps.
Dollop spoonfuls of the cream cheese mixture evenly over the cherry pie filling. Gently spread the cream cheese until it forms a thin, relatively even middle layer, being careful not to completely mix it into the cherries.
Step 3: Dump the Cake Mix
Evenly sprinkle the dry chocolate cake mix powder over the top of the cream cheese layer. Do not stir or mix the cake powder into the wet layers below.
Step 4: Add the Butter
The butter is crucial for creating the delicious crust. You have two options:
- Option A (Crumbly Top): Drizzle melted butter evenly over the dry cake mix.
- Option B (Cobbler Top): Slice the two sticks of cold butter into thin pats and arrange them evenly across the entire surface of the cake mix. Ensure every bit of the dry mix is covered by a slice of butter—this prevents dry patches.
If using, sprinkle the chocolate chips over the top layer of butter and cake mix.
Step 5: Bake and Cool
Bake for 45 to 55 minutes, or until the cake topping is set, golden brown, and the cherry filling is bubbling around the edges.
Remove the cake from the oven and let it cool on a wire rack for at least 30 minutes before serving. This cooling time allows the cream cheese and cherry layers to set up.
Conclusion: The Easiest Way to Decadence
This Black Forest Cream Cheese Dump Cake is a spectacular example of how simple ingredients, when properly layered, can produce a stunning and luxurious result. The combination of warm, gooey cherries, a rich, tangy cream cheese center, and a fudgy chocolate cake crust is utterly irresistible.
It requires almost no cleanup and very little time, making it the ultimate recipe for busy bakers who still want a dessert that tastes genuinely homemade.
Serve it warm with a scoop of vanilla ice cream, and prepare for the compliments!
FAQ
1. Is dump cake supposed to be runny or gooey?
Yes! Unlike a traditional fluffy cake, dump cake is meant to be gooey and moist (similar to a cobbler). The fruit filling and melted butter combine with the dry cake mix during baking, creating a soft, fudge-like bottom layer and a crispy, crumbly topping.
2. Can I use frozen cherries instead of canned pie filling?
It is highly recommended to use canned cherry pie filling as the recipe calls for. Pie filling contains thickeners and sweeteners that ensure the base is gooey and sets correctly. If you use frozen cherries, you will need to add extra sugar and a thickening agent like cornstarch.
3. Do I need to stir the ingredients?
No, do not stir the ingredients after you’ve layered them. The “dump” method relies on the melted butter and the moisture from the filling to wick up through the dry cake mix during baking. Stirring will make the cake dense and doughy, ruining the dump cake texture.
4. Can I make this cake ahead of time?
Absolutely. Dump cakes are fantastic make-ahead desserts. You can bake the cake, let it cool completely, cover it tightly, and refrigerate it for up to 3 days. You can serve it cold, or reheat individual servings in the microwave.
5. What can I use if I don’t have butter?
If you are out of butter, you can use neutral-flavored oil (like vegetable or canola oil). Drizzle 3/4 cup of oil evenly over the cake mix instead of the full 1 cup of butter.
The texture will be slightly different—less crisp on top—but the cake will still be moist and delicious.