Chocolate Cherry Dump Cake
Cherry pie filling, almond extract (optional), cake mix, and butter is all you need for this simple chocolate cherry cobbler.
Yields 10 servings
Ingredients
- 42 oz (1190 g) cherry pie filling, two (21oz/595g) cans
- ½ tsp almond extract, optional
- 15.25 oz (432 g) box devil's food cake mix
- ¾ cup (170 g) unsalted butter, (12 Tbsp) sliced into thin pieces
Instructions
- Preheat oven to 350℉. Lightly grease a 9x13-inch pan with cooking spray.
- Add almond extract to the cherry pie filling (I put it in the can and gave it a little stir), then spread the cherry pie filling over the bottom of the prepared pan.
- Sprinkle dry cake mix evenly over the fruit. Layer thin slices of butter over the cake mix.
- Bake at 350℉ for 45-50 minutes or until the top is baked and the filling is bubbling in the center. (Some dry spots are ok.) Serve cherry dump cake warm, with a scoop of vanilla ice cream, if desired. Stabilized whipped cream would also be delicious. Enjoy!
Notes
- To Store: Cover the pan with foil or transfer the dessert to an airtight container. You can store this cherry dump cake at room temperature for 2-3 days or in the refrigerator up to 1 week.
- Scoop leftovers individually into a microwave safe bowl and nuke until heated through.
Nutrition
Serving: 1 serving | Calories: 213kcal | Carbohydrates: 45g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 390mg | Fiber: 1g | Sugar: 23g