Name: Black Forest Dump Cake with Mascarpone Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box chocolate cake mix; 1 can cherry pie filling; 1/2 cup unsalted butter, melted; 1 cup mascarpone cheese; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Chocolate shavings or grated chocolate for topping

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Why you’ll love this dish

The first time I made this, it smelled like a church bake sale and a Sunday supper rolled into one. Warm cherries bubbling up through a chocolatey crumb, and a silk-smooth cloud of mascarpone cream on top it felt like hugging your favorite apron. That cozy, uncomplicated comfort is exactly why this dessert belongs in any weeknight rotation.

I’m a home cook from Louisville who learned to cook at my mama’s side, flipping through handwritten church cookbook pages and learning how simple ingredients make people feel cared for. I write with a friendly, practical voice and test recipes in weeknight kitchens where time is short and hunger is real. I believe comfort should be made simple, and I aim for family-friendly, pork-free recipes that fold easily into busy lives. If you like casseroles that feel like a warm blanket or desserts that remind you of childhood potlucks, you’ll find a lot to love here.

This recipe Black Forest Dump Cake with Mascarpone Cream fits that philosophy perfectly. It takes a boxed cake mix and a can of cherry pie filling and turns them into something that feels homemade without hours of fuss. The mascarpone cream is an easy whipped topping that elevates the whole thing, making each forkful creamy and balanced against the rich chocolate and tart cherries.

I’ll walk you through every part of the recipe so even a nervous baker can feel confident. For a nostalgic take with modern shortcuts, this Black Forest Dump Cake with Mascarpone Cream is a keeper and a crowd-pleaser that might just become your next potluck showstopper. You can see how I updated another classic in my kitchen over at my Black Forest revival post, where I talk about keeping tradition while saving time.

How to prepare Black Forest Dump Cake with Mascarpone Cream

This is the part where you’ll see how easy it is to get big Black Forest flavor from humble steps. The method behind Black Forest Dump Cake with Mascarpone Cream relies on layered contrasts: fruit on the bottom, dry cake mix in the middle, and melted butter poured over to create a crisp, cakey top while the pie filling steams into a saucy base. No mixing bowl for the cake layer, no complicated batters just simple assembly and an oven that does the work for you.

When you make Black Forest Dump Cake with Mascarpone Cream, think about texture and temperature. The hot, baked cake comes out with a fudgy, crackly top; the cherry filling is juicy and slightly tart; and the mascarpone cream adds a cool, slightly tangy richness that cuts through the sweetness. Timing matters a bit: serve it warm for the most nostalgic, gooey experience, or let it cool and spoon it over ice cream for a different take. The process is forgiving, which is why I recommend this recipe to anyone who wants dessert with minimal drama but maximum satisfaction.

I’ll walk you through the ingredients and clear, step-by-step baking instructions next. The mascarpone cream whips up in minutes while the cake cools, so you can multitask like a pro and get everything to the table while it’s still invitingly warm. Throughout the rest of this post I’ll share serving ideas, storage tips, and easy variations to make this Black Forest Dump Cake with Mascarpone Cream suit your pantry and your preferences.

Ingredients

1 box chocolate cake mix
1 can cherry pie filling
1/2 cup unsalted butter, melted
1 cup mascarpone cheese
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or grated chocolate for topping

The ingredient list for Black Forest Dump Cake with Mascarpone Cream keeps things simple and mostly pantry-forward. You’ll need only one boxed cake mix use a good-quality chocolate mix for deeper flavor and a can of cherry pie filling. Unsalted butter melts into the cake mix to create that rustic, crumbly top; don’t skip it. For the mascarpone cream, mascarpone cheese gives a silkier, richer texture than cream cheese, and when combined with whipped heavy cream, it becomes light and spoonable. A little powdered sugar and vanilla round out the flavor so the cream complements rather than competes with the cherry and chocolate.

If you prefer, swap dark chocolate shavings on top for cocoa nibs or a dusting of cocoa powder. You can also use frozen cherries if you like just thaw and drain a little to avoid extra liquid. The beauty of this Black Forest Dump Cake with Mascarpone Cream is its flexibility: small pantry substitutions will not derail the final result, but I recommend keeping mascarpone for the topping if you want that authentic, velvety finish.

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In the baking dish, spread the cherry pie filling evenly.
Sprinkle the chocolate cake mix evenly over the cherry filling.
Drizzle the melted butter over the cake mix. Do not stir; the layers should remain separate.
Bake for 40-45 minutes until the top is set and lightly browned.
While the cake cools, prepare the mascarpone cream. In a bowl, whip the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until soft peaks form.
Serve the dump cake warm, topped with a dollop of mascarpone cream and chocolate shavings.

These steps are straightforward, and the results feel far more elevated than the method suggests. As you follow the instructions, keep an eye on the edges of the dish while the cake bakes; you want the top to be set and have a slightly cracked appearance, showing that the butter has soaked through the cake mix and created that almost-pudding layer beneath the crisp. The cherries will bubble up at the sides and smell wonderfully fragrant.

While the cake is still warm, whip the mascarpone and heavy cream together. The contrasting temperatures warm cake and cool cream make each bite sing. Spoon the mascarpone cream on right before serving so it keeps its light, billowy texture. If you make the mascarpone cream ahead of time, give it a quick whisk to revive the peaks. This Black Forest Dump Cake with Mascarpone Cream is best enjoyed the day it’s made, but leftovers can be saved and reheated with care.

How to serve this dish

Serve this Black Forest Dump Cake with Mascarpone Cream warm from the oven for the classic, gooey experience everyone remembers. A generous spoonful of mascarpone cream on each serving adds a luxurious counterpoint to the tart cherries and bittersweet chocolate. For a traditional finish, sprinkle chocolate shavings over the cream so every plate looks festive and inviting.

If you’re hosting, give guests options: set bowls of extra mascarpone cream, a scoop of vanilla ice cream, or a drizzle of heavy cream for those who like extra richness. This dump cake also pairs nicely with strong coffee or a simple black tea. For a lighter presentation, serve smaller portions in dessert dishes and top with a couple of fresh cherries or a mint sprig.

Make it a potluck-friendly dessert by transporting the cake in the baking dish; tell your host to reheat at 300°F (150°C) for 10–12 minutes to restore that just-baked warmth before topping with mascarpone cream. You can also assemble the mascarpone cream on-site if you prefer it ultra-fresh. No matter how you plate it, the combination of warm dessert and cool cream keeps each bite balanced and memorable. For another dump cake that brightens up a crowd, check my lemon version at my lemon cream cheese dump cake recipe for inspiration and serving ideas.

How to store it properly

Leftovers of Black Forest Dump Cake with Mascarpone Cream need a bit of attention to stay lovely. Store the cake separately from the mascarpone cream if possible. Keep the baked dump cake covered in the refrigerator for up to 3 days; reheat gently in a low oven or microwave before serving to restore the warm, gooey texture. If you pour the mascarpone cream over and refrigerate together, the cream will firm up and the cake top will lose some of its crispness, though the flavors remain delightful.

If you plan to freeze, skip the mascarpone cream and freeze the baked cake portion wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight and reheat in a low oven until warm. Then whip fresh mascarpone cream to top the warm slices the fresh topping restores the original texture best. For short-term storage, cover the baking dish with plastic wrap or an airtight lid and place it in the fridge; when ready to serve, reheat small portions in the microwave or warm the whole dish at 300°F for 10–15 minutes.

These storage practices help preserve the joy of this Black Forest Dump Cake with Mascarpone Cream without sacrificing the creamy topping or the warm texture that makes it special.

What helps this recipe turn out right

A few small habits make a big difference with Black Forest Dump Cake with Mascarpone Cream. First, spread the cherry filling evenly so the fruit cooks uniformly and the juices reach the edges; uneven filling can leave dry spots. Second, distribute the dry cake mix in an even layer and pour the melted butter slowly in thin streams so it soaks through. Don’t stir the magic happens when the layers stay separate and the butter hydrates the mix in pockets, creating that rustic top.

Use room-temperature mascarpone and chilled heavy cream to get proper whipping; cold cream whips better and mascarpone at room temperature combines smoothly. If your mascarpone is too cold, let it sit a few minutes; if it looks grainy, give it a gentle whisk before folding with whipped cream. When whipping the cream, stop at soft peaks so the topping remains silky and spreadable.

Finally, timing is helpful: plan the mascarpone cream while the cake cools slightly so it’s ready the moment the cake reaches serving temperature. If you want extra chocolatiness, stir a handful of mini chocolate chips into the top layer before baking. These little adjustments go a long way in making your Black Forest Dump Cake with Mascarpone Cream taste thoughtful and homemade.

Simple ways to change it

This recipe adapts easily if you want to tweak flavors or cater to what’s in your pantry. For a brighter cherry accent, use cherry pie filling spiked with a tablespoon of kirsch or cherry liqueur (skip alcohol if serving kids). Swap the chocolate cake mix for devil’s food for a deeper cocoa flavor, or try a chocolate fudge mix for more richness. For a nutty twist, scatter chopped toasted almonds or hazelnuts across the top before baking.

If mascarpone isn’t available, blend cream cheese with a little heavy cream and powdered sugar for a tangier topping, though the texture will be slightly denser. For dairy-free adaptations, use a plant-based whipped topping alternative and a dairy-free chocolate cake mix; results differ, but you’ll still get that dump-cake ease. To make this into individual servings, bake in ramekins and decrease baking time accordingly.

These variations keep the essence of Black Forest Dump Cake with Mascarpone Cream while letting you personalize the dessert for holidays, potlucks, or weeknight treats.

Frequently asked questions

Q: Can I use fresh or frozen cherries instead of canned pie filling?
A: Yes. If you use fresh or thawed frozen cherries, toss them with a little cornstarch and sugar (about 1–2 tablespoons of sugar and 1–2 teaspoons of cornstarch depending on tartness and juiciness) to give the filling thickness and sweetness. Spread them evenly in the dish just like the canned pie filling. Baking times stay similar; watch for bubbling at the edges.

Q: Can I make the mascarpone cream ahead of time?
A: You can make mascarpone cream a few hours ahead and keep it chilled, but it’s best to whip it shortly before serving so it keeps a light texture. If stored, give it a quick gentle whisk before serving to revive the peaks. If you make it the night before, cover it and press plastic wrap directly onto the surface to prevent a skin.

Q: What if I don’t have mascarpone?
A: A blend of 8 ounces cream cheese (softened) and 1/2 cup heavy cream whipped together with powdered sugar and vanilla makes a workable substitute. The flavor will be tangier and the texture slightly firmer, but still delicious atop warm cake. For a lighter option, fold some Greek yogurt into whipped cream, but note the yogurt adds tang and more moisture.

Q: How do I reheat leftovers without drying them out?
A: Reheat single servings in the microwave for 20–30 seconds until warm, or reheat the whole dish in a 300°F oven for 10–15 minutes covered with foil to keep moisture in. Add fresh mascarpone cream or a scoop of ice cream after reheating for the best experience.

Conclusion

This Black Forest Dump Cake with Mascarpone Cream brings a classic flavor profile to a no-fuss format, perfect for busy weeks or casual gatherings. If you enjoy the idea of taking shortcuts without sacrificing warmth and nostalgia, this recipe delivers every time. For more inspiration on traditional Black Forest flavors and presentation tips, see this detailed take on the classic Black Forest Cake – Nutmeg Nanny.