Cherry Dump Cake
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 21 oz cans cherry pie filling
- 1 teaspoon almond extract
- 1 15.25 oz box yellow cake mix
- 1 cup chopped pecans
- ยพ cup unsalted butter (melted)
- Vanilla ice cream (for serving, optional)
Method
- Preheat oven to 350ยฐF (180ยฐC) or 160ยฐC if using a fan oven. Lightly grease a 9ร13-inch (approx 22ร33 cm) baking dish and set it aside.
- Stir almond extract into cherry pie filling, half a teaspoon into each can, and stir to combine.
- Pour the cherry pie filling into the prepared pan spreading it out to form an even layer.
- Sprinkle the yellow cake mix evenly on top of the cherry pie filling, then sprinkle with chopped pecans.
- Drizzle the melted butter over the cake mix and pecans.
- Place the pan in the oven and bake for 40-50 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for 30 minutes. Serve warm with a scoop of vanilla ice cream