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Cherry Almond Dump Cake
Melissa Hart

Cherry Almond Dump Cake

Almond extract sharpens canned cherry filling, and sliced almonds make the pale cake crust visibly different from the chocolate-cherry version. Stir the extract into the fruit before the no-stir layers begin. A little goes a long way; the goal is cherry-kernel warmth, not artificial candy flavor.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each cherry pie filling
  • 1/2 tsp almond extract
  • 1 box 15.25 oz white cake mix
  • 1 cup sliced almonds
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and stir the cherry filling with almond extract in a 9-by-13-inch baking dish.
  2. Spread the fruit level and cover with an even layer of dry white cake mix.
  3. Scatter sliced almonds over the mix and drizzle melted butter across the entire surface.
  4. Bake for 45 to 50 minutes until the almonds are toasted and cherry filling bubbles through the crust.
  5. Rest 30 minutes before serving.