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5
from 1 vote
Cherry Dump Cake
This cake doesn't get any easier than dumping all the ingredients in an even layer and baking!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
8
Author:
Julie Chiou
Equipment
9x13 inch baking pan
Ingredients
1/2
1x
2x
3x
42
ounces
(
1191
g
)
cherry pie filling
they come in 21 ounce cans so you will need 2 cans
1
teaspoon
almond extract
optional
15.25
ounce
(
432
g
)
box of white cake mix
1
cup
(
227
g
)
butter
melted
Instructions
Preheat oven to
350
°F
(
177
°C
)
and lightly spray 9x13" pan with cooking spray.
If using, add
½
teaspoon of almond extract to each cherry pie filling can then with a spoon, stir to mix.
Dump the cherry pie filling into the bottom of the baking pan and shake or use a spatula to make sure it is in an even layer.
Next, dump the white cake mix on top and make sure it is in an even layer with no huge lumps visible.
Finally, pour the butter all over the top of the white cake mix ensuring most of the cake mix is saturated. DO NOT MIX.
Bake for 45-50 minutes. The cherry pie filling should be bubbling around the edges and the cake mix should be a golden brown.
Remove from oven and let cool for 15 minutes before serving.
Nutrition
Serving:
175
grams
|
Calories:
577
kcal
|
Carbohydrates:
86
g
|
Protein:
3
g
|
Fat:
25
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
584
mg
|
Potassium:
197
mg
|
Fiber:
1
g
|
Sugar:
23
g