Servings: 12
Preheat your oven to 350°F.
Use nonstick spray to coat a 9×13 baking dish.
Pour the cherry pie filling into the baking dish.
Add the maraschino cherry juice and almond extract. Mix it well to make a smooth layer
Evenly sprinkle the cake mix over the filling.
Pour the melted butter all over, covering as much of the cake mix as you can.
Bake in the preheated oven for 45-50 minutes until it's golden brown and bubbly.
Allow it to sit for 15 minutes.
Serve it as is or with some vanilla ice cream if you like!
- Drizzle melted butter over any areas of dry cake mix that remain after baking, and return to the oven for a further minute or two if necessary.
- The components should not be stirred. Throw everything into the pan at once.
- The crock pot is another viable option for this. Cook for four hours on low heat or two hours on high heat.
- Many people find that adding pineapple makes it even tangier. Do what makes you happy; for me, it adds too much acidity.
- Black forest dump cakes can be made with a box of chocolate cake mix.
- Use a high-quality yellow cake mix for the best results in your Cherry Dump Cake.
Serving: 1g | Calories: 400kcal | Carbohydrates: 60g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 100mg | Fiber: 2g | Sugar: 40g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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