Cherry Dump Cake
This Cherry Dump Cake tastes just like a cherry clobber but is much easier to make! Just a few simple ingredients that you dump then bake!
Equipment
- 9x13 inch baking dish
- Small sauce pan
Ingredients
- 2 cans cherry pie filling 21 oz cans
- 1 box white cake mix Betty Crocker Super Moist Cake Mix
- 1 1/2 sticks butter salted, melted
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 1/4 cup dark brown sugar packed
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a small saucepan. Set aside.
- Spray a 9x13 baking dish with cooking spray with flour.
- Open pie filling and stir in 1/2 teaspoon of both the almond and pure vanilla extract in each can.
- Dump both cans into prepared baking dish and spread evenly.
- Sprinkle white cake mix evenly over cherry pie filing. Use a fork to smooth it out if uneven.
- Pour melted butter evenly over white cake mix.
- Sprinkle dark brown sugar over the top.
- Bake for 55-60 minutes or until fruit is bubbling and top is golden brown.
- Remove cake from the oven to cool slightly.
- Serve warm with vanilla ice cream and/or whipped cream.
- Enjoy!
- Cover and refrigerate leftovers for up to 5 days.