Slow-Cooker Black Forest Cherry Dump Cake Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, serve each portion with a generous scoop of high-quality vanilla bean gelato or a dollop of freshly whipped cream. The temperature contrast between the warm, molten cake and the cold, creamy topping is essential for the full experience.

If you want a bit of texture, you can sprinkle toasted sliced almonds or crushed walnuts on top, though this is entirely optional and not required for the classic flavor profile.

If you find that the edges of your cake are cooking faster than the center, you can rotate the slow cooker insert halfway through the cooking time if your model allows. However, for most modern slow cookers, this is unnecessary.

Always serve this dessert in wide, shallow bowls to ensure that each guest gets a balanced amount of the gooey fruit sauce and the chocolate cake topping, as the sauce tends to settle at the bottom of the pot.

Variations

• Black Forest with Nutty Crunch: Add 1/2 cup of toasted, chopped hazelnuts or pecans on top of the chocolate chips before drizzling the butter to provide a pleasant, earthy crunch that contrasts with the soft cake.
• Spiced Cherry Chocolate: Stir 1 teaspoon of ground cinnamon or a pinch of ground cardamom into the dry cake mix before layering to add a warm, aromatic spice note that deepens the flavor of the cherries.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a sealed container for up to 1 month; thaw overnight in the fridge.

Reheat

Warm individual portions in the microwave for 30 to 60 seconds until heated through and gooey.

Store any leftover cake in an airtight container once it has cooled to room temperature. It is best to refrigerate leftovers to maintain the quality of the fruit filling.

When storing, try to keep the cake and the sauce together to prevent the cake from drying out. Properly stored, the dessert will maintain its flavor and texture for up to three days, though it is best enjoyed within the first twenty-four hours after preparation.

While this dessert is best served warm immediately after cooking, you can prepare the layers in the slow cooker insert ahead of time and store the insert in the refrigerator.

When you are ready to cook, simply take the insert out, let it sit on the counter for 30 minutes to come closer to room temperature, and then begin the cooking process as directed. This makes it a convenient option for hosting when you want to minimize last-minute work.

Serving ideas

When serving, use a large spoon to dig deep into the slow cooker, ensuring you get a good portion of both the cake topping and the syrupy cherry base. The molten nature of the dessert means it will be quite loose, so wide, shallow bowls are preferable to deep mugs or narrow dishes. This allows the dessert to spread slightly, making it easier to enjoy with a spoon alongside a scoop of cold gelato.

For a more sophisticated presentation, garnish each individual serving with a fresh maraschino cherry or a sprig of mint. The brightness of the mint contrasts beautifully with the deep, dark colors of the chocolate and cherries. Ensure that the gelato is added right before serving so it does not melt entirely before the guest has a chance to take the first bite of the contrasting hot and cold textures.

Frequently asked questions

Recipe card

Slow-Cooker Black Forest Cherry Dump Cake

Prep 5 minCook 2 h 45 minRest 10 minTotal 3 hServes 8

Ingredients

• 2 cans (21 oz each) cherry pie filling
• 1 box (approx 15.25 oz) devil's food cake mix
• 1 cup dark chocolate chips
• 1/2 cup melted butter

Instructions

1. Pour the two cans of cherry pie filling into the bottom of the slow cooker, spreading them evenly. Sprinkle the dry devil's food cake mix directly over the cherries. Evenly distribute the dark chocolate chips on top of the cake mix. Finally, drizzle the melted butter over the entire mixture, ensuring it covers as much of the cake mix as possible.
2. Cover the slow cooker with the lid and set it to cook on HIGH for 2 hours and 45 minutes. Allow the cake to cook undisturbed, which lets the cherry juices bubble up through the cake mix and creates those signature molten fudge pockets throughout the dessert.
3. Once the cooking time is complete, carefully remove the lid. Let the dessert rest for about 10 minutes to allow the sauce to thicken slightly. Spoon the warm, gooey cake into bowls and serve immediately while hot, ideally with a scoop of vanilla bean gelato.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

3 g

Carbohydrates

68 g

Fat

16 g

Fiber

2 g

Sugar

48 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.