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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 287kcal
Author Marly McMillen

Equipment

Ingredients

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.
  • Next, place vegan butter in a microwave-safe container and cook in 30-second increments until melted. Drizzle melted butter over the dry cake mix, spreading it evenly across the cake mix.
    Looking down on cake mix that's been topped with butter.
  • Evenly spread chopped nuts over the melted butter.
    Chopped pecans on top of an unbaked cake.
  • Top with chocolate chips.
    Chocolate chips have been added to this unbaked chocolate dump 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: 287kcal | Carbohydrates: 15g | Protein: 2g | Fat: 24g | Saturated Fat: 10g | Sodium: 132mg | Potassium: 199mg | Fiber: 1g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 0.5mg