Read on for the recipe, lazy bakers!
CHERRY DUMP CAKE – There are many variations of this recipe (some calling for nuts and/or canned pineapple), but I like to keep it simple
1 box white or yellow cake mix (I used French vanilla white, I think)
1 stick butter, room temp
2 cans cherry pie filling (I used one can of regular and one can of low-sugar)
Preheat oven to 350F.
Mix together the box of cake mix with the butter until fine and crumbly (I used my stand mixer). Reserve one cup of this mixture and set aside. Dump the rest of the mixture into a 9×13″ pan. Press the mixture into the pan gently in an even layer (you’re making a crust). Bake for 15 minutes then remove from the oven. Don’t turn off the oven!
Dump the pie filling over the crust and spread evenly. Sprinkle the remaining cake mix mixture evenly over the top of the pie filling and return the pan to the oven. Bake for about 45 minutes or until the crumbly stuff is golden brown and the filling is bubbly. Remove from oven and cool on a rack. Serve with ice cream!
* You can use different kinds of fruit pie filling
* A friend of mine wants to try using frozen fruit to make it less sweet. I think this might be tasty, but I wonder if it’d be too watery?