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Specialty Desserts

Decadent German Chocolate Cherry Sundaes

Decadent German Chocolate Cherry Sundaes

Recipe shared by:Duncan Hines

Make a delicious cookie bowl from our Decadent German Chocolate Cake Mix and fill it with your favorite ice cream and Cherry Fruit Toppers.

  • Hands-on Time: 25 Minutes
  • Total Time: 60 Minutes
  • Servings: 8 to 10
  • Difficulty: EASY


  • 1 package Duncan Hines® Decadent German Chocolate Cake Mix
  • 1 cup all-purpose flour
  • ¼ cup vegetable oil
  • 2 large eggs
  • 2 Tbsp. Plus ⅓ cup water
  • 2 Tbsp. melted butter
  • your favorite ice cream
  • Duncan Hines Fruit Toppers™ Cherry

Baking Instructions

  • Preheat oven to 375°F. Grease and flour the underside of a muffin pan.
  • Combine cake mix and flour in large bowl. Stir in oil, eggs and water with wooden spoon until blended. Dough will be stiff.
  • Roll dough out 1/8 to ¼-inch thick on a lightly floured surface. Cut out dough using a 5-inch round cookie cutter or small bowl. Arrange on underside of prepared pan, creating a bowl shape. (Muffin pan sizes may be different, adjust size of cookie cutter according to your muffin pan.)
  • Bake 11 to 15 minutes or until lightly browned. Cool completely on pan. (Thicker dough will result in sturdier cookie bowls.)
  • Combine contents of small pouch, 1/3 cup water and melted butter in medium bowl.
  • Place a scoop of ice cream into each Cookie Bowl. Add a spoonful of the small pouch mixture and a spoonful of Cherry Fruit Topper.
  • Baking Tip: Substitute cocoa powder for flour when greasing the pan.

Tips & Inspirations

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

To toast almonds, spread in a layer on baking sheet. Bake at 325° F, stirring often for six to eight minutes, or until fragrant and light golden brown. Cool before chopping.

Chocolate sauce can turn grainy. You can prevent this if you melt the chocolate in a saucepan over very low heat. Or melt your mixture in a 1-cup glass measuring cup in your microwave on HIGH for 1 to 1 1/2 minutes; stir to ensure chocolate is melted.

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