Ingredients:
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries, drained
1 box (15.25 oz) chocolate cake mix (any variety like devil’s food or chocolate fudge)
½ cup unsalted butter, melted
Optional: ½ tsp almond extract for extra flavor
Optional topping: Vanilla ice cream or whipped cream
Directions:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Dump the cherries: Spread the cherry pie filling evenly over the bottom of the baking dish. Scatter the drained dark sweet cherries on top. If you’re using almond extract, stir it in now for that classic Black Forest twist.
Sprinkle the dry cake mix directly over the cherry layer. Do not stir! Spread it evenly to cover all the fruit.
Pour the melted butter over the cake mix. Try to cover as much surface area as possible, but don’t worry if some dry patches remain—they’ll bake into crispy bits!
Bake uncovered for 40–45 minutes, or until the top is set and bubbly around the edges. The chocolate should be moist and gooey in places with a few crisp bits.
Let it cool slightly before serving. Scoop it into bowls and top with vanilla ice cream or a dollop of whipped cream if you like. Heaven in a bowl!
Happy Cooking!