German Black Forest Dump Cake
Darlings, let me tell you about the time I almost got banned from Germany.
It started innocently enough—I strutted into a picturesque Black Forest bakery, eager to get the authentic recipe for this legendary cake.
The baker, a stern-looking man with flour-dusted eyebrows, was unimpressed with my questions about “shortcuts.” When I suggested that maybe—just maybe—we could just dump everything in a pan instead of all that layering nonsense, he gasped so loudly I thought I’d accidentally proposed marriage.
Long story short, I was dramatically escorted out with a wooden spoon-wielding Oma shouting something about “baking blasphemy.”
But joke’s on them, because I took their flavors, made it easy, and now we have this masterpiece.
You’re welcome, world.
German Black Forest Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box chocolate cake mix because homemade is overrated when we’re feeling lazy
- 1 can cherry pie filling because fresh cherries are expensive and we don’t have time for pitting
- 1 cup dark chocolate chips extra chocolate = extra love
- 1 cup whipped cream for that fancy finish
- ½ cup kirsch cherry brandy, aka the grown-up magic potion
- ¼ cup cocoa powder for that deep, dark, mysterious richness
- ¼ cup maraschino cherries because every diva deserves a cherry on top
Instructions
- Preheat that oven to 350°F (175°C) and grease a 9×13-inch baking dish—unless you enjoy scraping cake out of a pan with a chisel.
- Dump the cake mix straight into the baking dish. Smooth it out like you totally planned this.
- Spoon that luscious cherry pie filling evenly over the cake mix—no need for perfection, we’re embracing the chaos.
- Sprinkle the dark chocolate chips on top like a generous chocolate fairy.
- Drizzle that kirsch all over like you’re the bartender of your own dessert.
- Dust with cocoa powder because, darling, we’re fancy like that.
- Bake for 35-40 minutes or until your kitchen smells like a European bakery and the cake is set.
Notes
Nutrition
Diva's Finishing Flourishes
Crunch Factor:
Add a layer of crushed chocolate cookies before baking—because texture is everything.
Nutty Twist:
Swap out the kirsch for almond extract—fancy European flair, no ID check required.
Mocha Moment:
Sprinkle in a little ground coffee to wake up your taste buds and make it feel like a gourmet café dessert.
Presentation Suggestions:
Dollop a mountain of whipped cream on top (because extra is our middle name). Drop a few maraschino cherries on there for dramatic effect.
And if you’re feeling particularly fabulous, sprinkle some dark chocolate shavings over everything—because why not?
Serve with a side of sass and a fork, and prepare for compliments!
Bon appétit, darling! 
If you love chocolate, cherries, and baking that makes you look way fancier than you actually are, this recipe is for you!
Try it, share it, and prepare for compliments—because trust me, no one needs to know how easy it was.
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