Please don’t take away my healthy food writer creds. It’s just so easy to pop a dessert into the oven (and so hard to divide it into the proper number of servings), and this one is so good. I promise this is the last in a series of 3, and then we’ll concentrate on vegetables.
Dump cakes were always a tasty part of our Pony Club parties because no matter how busy one was grooming and shoveling, one could assemble a dump cake in minutes with no dirty dishes except the one it bakes in.
This one is supposed to be 12 servings, each topped with whipped cream flavored with a bit of cherry juice. Since the Taste of Home recipe from Meghan McDermott in Springfield MO has 347 calories (and 16 g fat) in each of the 12 small servings, I have struggled mightily for self-discipline.
Last night I managed to eat only 1 serving, and this morning I found 4 inches have vanished from my stocky person since the beginning of the month. (Not only because I ate like a normal person last night, but the two combined make me feel kinda good about myself this morning.)
Again, as I said in the cherry cobbler blog, if you can’t find canned cherries — and it’s getting more challenging — look for frozen ones.
Black Forest dump cake
1 21-ounce can cherry pie filling
1 15-ounce can pitted dark sweet cherries, undrained
1 regular size chocolate cake mix
1/2 cup sliced almonds
3/4 cup (1-1/2 sticks) unsalted butter, cubed
Heat oven to 375º. Spread pie filling into greased 13×9-inch baking dish. Top with undrained cherries (or save some juice to flavor whipped cream). Sprinkle with cake mix and almonds. Top with cubed butter. Bake 40 to 50 minutes or until topping is set. Serve warm or room temperature.