Ingredients
Scale
- 2 cans (21 oz / 595 g each) cherry pie filling
- 1 box (15.25 oz / 432 g) yellow cake mix
- ¾ cup (170 g) unsalted butter, melted
Optional:
- Vanilla ice cream
- Whipped cream
- Fresh cherries
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread cherry pie filling evenly in the dish.
- Sprinkle dry cake mix over the cherries.
- Do not stir.
- Drizzle melted butter evenly across the cake mix.
- Bake for 45-50 minutes.
- Bake until golden brown and bubbling around the edges.
- Cool 10-15 minutes.
- Serve warm.
Notes
- Use cherry pie filling, not canned cherries in syrup.
- Butter is highly recommended for a golden crust.
- If dry patches remain after 20 minutes, lightly spray them with cooking spray.
- Let the cake rest before serving.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian