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Two servings of chocolate cherry dump cake with whipped cream on top on a table.
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Black Forest Dump Cake

Make this easy vegan black forest dump cake for the ultimate indulgent sweet treat. Serve each slice with Coconut Whipped Topping or vegan ice cream for an even more festive flavor!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 14 servings
Calories 393kcal
Author Marly McMillen

Equipment

Ingredients

  • 30 oz canned cherry pie filling (2 cans)
  • 16.5 oz box chocolate cake mix (dairy-free, egg-free)
  • ½ cup vegan butter , cold and sliced thinly
  • 1 cup dairy-free chocolate chips
  • 1 cup chopped pecans (substitute chopped walnuts)
Cups - Metric

Instructions

  • Preheat oven to 350°F/175°C.
  • Open the 2 cans of cherry pie filling and spread it into the bottom of an ungreased 9x13 cake pan.
    A hand pours a can of cherry pie filling into a white baking dish.
  • Sprinkle the dry cake mix over the cherry pie filling.
  • Spread butter slices over the dry cake mix, making sure to cover every area of the cake. (Note: Add up to 1/4 cup more sliced butter if necessary for full coverage)
    Looking down on cake mix that's been topped with butter.
  • Evenly spread chocolate chips and chopped nuts over the butter layer.
    Chopped pecans on top of an unbaked cake.
  • Bake in the oven for 50 minutes.
  • Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve warm.
  • Store this cake by covering and refrigerating. It will keep 3 to 5 days in the fridge.

Nutrition

Calories: 393kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 0.1mg | Sodium: 351mg | Potassium: 290mg | Fiber: 2g | Sugar: 18g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
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