MAKES 1 (9 × 13-INCH) CAKE
The story of who baked the first Black Forest Cake is lost in antiquity, but it comes from the Black Forest region in Germany and is named for the dense forests. The classic chocolate cake, often baked in multiple layers, is flavored with Kirschwasser, a cherry brandy, and is topped with whipped cream. This Black Forest Dump Cake captures those luscious flavors, but the good news is that this recipe is so easy you will be out of the kitchen in just moments.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Arrange the frozen cherries evenly in the prepared pan. Sprinkle the sugar evenly over the cherries. Spoon the pie filling evenly over the cherries. Sprinkle the cake mix evenly over the fruit.
Stir the almond extract into the coffee. Drizzle the coffee mixture evenly over the cake mix. Distribute the butter slivers evenly over the top.
Bake for 50 to 55 minutes or until set and the edges of the cake begin to pull away from the sides of the pan.
tips: Frost the cake with an 8-ounce carton of thawed frozen whipped topping. Garnish with 7 to 9 drained maraschino cherries. Or if desired, set aside 7 to 9 of the frozen cherries before assembling the cake; let them thaw, drain well, and place them on the whipped topping. For an even more spectacular look, shave a chocolate candy bar with a vegetable peeler and sprinkle the chocolate shavings over the whipped topping.
If desired, drizzle 2 tablespoons kirsch (or Kirshwasser) evenly over the cherries before baking for a classic flavor twist.