Black Forest Dump Cake I Recipes

BLACK FOREST DUMP CAKE

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.

BLACK FOREST BROWNIE DUMP 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.

BLACK FOREST DUMP CAKE

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.

BLACK FOREST CAKE (DUMP CAKE) RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 degrees. Spray 13" x 9" baking pan with nonstick cooking spray. Spread cherry pie filling and cherries in bottom of prepared pan. Top with dry cake mix, carefully spreading over cherries with fork. Do not mix. Slowly pour soda over cake mix, covering as much as possible. Do not mix. Cover with foil and bake 20 minutes. Remove foil and bake an additional 30 to 40 minutes or until cake is set. Cool 15 minutes. Serve warm with ice cream or whipped cream and chocolate sauce.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

GRANNY'S BLACK FOREST DUMP CAKE

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.