Ingredients
- 42 ounces cherry pie filling (two 21-ounce cans)
- 1 teaspoon vanilla extract
- 15.25 ounces yellow cake mix
- 1 cup unsalted butter, melted
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, mix both cans of cherry pie filling together with the vanilla extract. Pour the mixture into the prepared baking dish. Use a spatula to spread the cherries evenly across the bottom.
- Pour the dry yellow cake mix evenly over the top of the cherry filling.
- In a medium bowl, stir together the melted butter and milk.
- Slowly pour the butter and milk mixture over the entire dry cake mix layer. Ensure there are no large pockets of dry cake mix. If necessary, use a spoon to gently push the dry mix under the butter mixture. Do not stir the layers together.
- Spread almonds over the top of the cake for added texture and flavor.
- Bake for 50 minutes, or until the top is golden brown.
- Serve warm with a scoop of ice cream or a dollop of whipped topping. Enjoy!
Notes
- This cake can be topped with a variety of nuts, such as pecans or walnuts, for added crunch.
- For an extra indulgence, serve it with vanilla ice cream or a drizzle of caramel sauce.
- If you prefer a more decadent topping, you can sprinkle some chocolate chips over the cake mix layer before baking.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 36g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
