The Scoop
This cherry eruption cake is a no-fuss wonder built on cherry pie filling, almond extract, and a buttery cake topping that bakes into a golden crust.
Simple, sweet, and unapologetically comforting.Â
This cherry eruption cake is a no-fuss wonder built on cherry pie filling, almond extract, and a buttery cake topping that bakes into a golden crust. The result is a gorgeous, bubbling, jammy base with a crisp top, which, take our word for it, loves being served warm with melting ice cream. You heard it here first!
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 teaspoon almond extract
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup salted butter, melted
- vanilla ice cream, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, add the cherry pie filling and the almond extract and stir to combine.
- Pour the filling mixture into the prepared baking dish and sprinkle with the cake mix.
- Slowly pour the melted butter over the cake mix layer.
- Bake the cake until the top is golden-brown, about 50 minutes-1 hour.
- Serve the cake topped with the ice cream.
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