Pour cherry pie filling into a 9×13 container or a half-size foil pan. I just tried to make sure the cherries where in a single layer that covered the entire bottom of the pan.
My cans were 21 ounces each and I used 1.5 cans (~32 ounces). Feel free to use both cans if you want more cherries in there.
Pour in the chocolate cake mix to cover the cherries.
Tamp it down firmly using a potato masher or something similar.
Slice butter into a lot of pieces.. don't bother counting because it doesn't really matter!
Now lay the pieces all over the top of the cake mix.
Preheat the smoker (or oven) to 375 °F and once it's ready place the pan of cherry Black Forest dump cake on the grate.
Let it cook for approximately 45-60 minutes or until it starts to get a little dry on top.
The time will vary based on the type of pan that you use, how often you open the door, how well your cooker maintains temperature, etc. so keep an eye on it. I started checking mine at 30 minutes and sort of went from there.
When the cherry Black Forest dump cake is finished, remove it from the smoker or oven and serve it up.
This is amazing with vanilla ice cream or real whipped cream on top!