1(15.25-ounce)box yellow or white cake mix (I used Betty Crocker Super Moist)
1/2cup(1 stick) melted butter
Instructions
Preheat oven to 350ºF. Spray a 9x13" baking dish with nonstick cooking spray.
Stir 1/2 teaspoon almond extract into each can of cherry pie filling.
Pour both cans of filling into baking dish and spread to even it out.
Sprinkle cake mix evenly over cherry pie filling.
Slowly pour melted butter evenly over the top of the cake mix. (It won't completely cover the top)
Bake for 50-60 minutes and until top is golden brown and cherries are bubbly.
Serve with vanilla ice cream or whipped cream.
Video
Notes
*This cake is definitely not my invention. I've heard it's been around since the 70's and you can find it all over the internet!Storing leftovers: Cover leftover dump cake or place in an airtight container, in the refrigerator for up to 2-3 days. To reheat in the microwave, scoop out an individual portion and place in a microwave safe bowl. Cover and reheat for 30-45 seconds or until cobbler is heated through. To reheat in the oven, remove from the fridge and allow dessert to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.