Step-by-Step Instructions
The Method
Preheat your oven to 350°F (175°C). Lightly grease a standard 9x13-inch baking dish with cooking spray or a pat of butter.
Open both cans of cherry pie filling and pour them directly into the bottom of your prepared baking dish. Use a spatula to spread the cherries into an even, glossy layer.
Cut open your box of dry cake mix. Sprinkle it evenly over the top of the cherry filling, making sure to cover the fruit entirely. Gently smooth the top with your hands or a spoon, but do not mix the cake powder into the cherries. Keep them as distinct layers.
Slice your cold butter into thin, even pats (aim for about 24 small squares). Arrange the butter slices in rows across the top of the dry cake mix, covering as much surface area as possible. Alternatively, you can melt the butter and pour it slowly and evenly over the entire top.
Place the dish in the oven and bake for 45 to 50 minutes. You are looking for a gorgeous, deeply golden-brown crust and vibrant red cherry juices bubbling up around the edges. Let it cool for 10 minutes before serving so the fruit layer can set.
Elevate the Experience
While this dessert is an absolute star all on its own, it practically begs for a contrasting element when served warm. Pair a scoop of this bubbly cherry bake with a generous dollop of vanilla bean ice cream or a cloud of fresh whipped cream. The way the cold cream melts into the warm, buttery cake crust is nothing short of heavenly.
Variations to Try Later: Once you master the basic formula, you can swap the cherry filling for apple, peach, or blueberry—or do one can of cherry and one can of crushed pineapple for a classic tropical twist!
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