Description

This effortless 3-ingredient dump cake transforms pantry staples into a warm, bubbly dessert with a golden, shortbread-like crust. Perfect for last-minute gatherings, it pairs tart fruit filling with a buttery topping for a crowd-pleasing treat that requires virtually no cleanup.

Ingredients

2 (21-ounce) cans cherry pie filling
1 (15.25-ounce) box yellow cake mix
1 cup unsalted butter, cold and thinly sliced or melted

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Instructions

Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan with butter or cooking spray.
Empty both cans of pie filling into the pan and spread them into an even layer using a spatula.
Sprinkle the dry cake mix evenly over the top of the fruit; do not stir the layers together.
Layer thin slices of butter across the entire surface of the cake mix or drizzle melted butter evenly to cover as much of the powder as possible.
Bake for 45 to 50 minutes until the top is golden brown and the fruit filling is bubbling around the edges.

Notes

For the best results, ensure the butter is distributed evenly to prevent dry flour pockets in the crust. If you see any white powdery spots 30 minutes into baking, you can gently place a small bit of butter on those areas to help them brown.

Prep Time: 5 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American