Irresistible Cherry Dump Cake Recipe with a Hint of Almond
This cherry dump cake recipe is a delightful treat with a buttery crust and a fruity filling, perfect for any gathering.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Measuring spoons
Ingredients
For the Filling
- 42 ounces Cherry Pie Filling Two 21-ounce cans for the perfect fruity base.
- 0.5 teaspoon Almond Extract Optional; adds depth of flavor.
For the Cake Layer
- 1 box Yellow Cake Mix Use as the buttery topping.
- 0.5 cup Salted Butter Melted or cut into small pieces.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and spray the baking dish with nonstick cooking spray.
- In a mixing bowl, stir almond extract into each can of cherry pie filling.
- Pour the cherry pie filling into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the cherry filling.
- Slowly pour melted butter evenly over the cake mix, leaving some dry spots.
- Bake for 50-60 minutes until the topping is golden brown and bubbly.
- Let it cool slightly before serving warm with ice cream.
Notes
For extra crunch, garnish with slivered almonds. Store leftovers at room temperature for up to 2 days or refrigerate for up to 3 days.