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Cherry Eruption Cake

Diner-StyleFruitOvenPotluck
Time :55 minutes
Yield :12 servings
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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. 
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!
Hack it:
Use canned cherries or canned peaches to make similar versions of the recipe with the same wonderful result.
Use orange extract instead of almond extract if you prefer a more zesty flavor.
Use a box of chocolate cake mix if you can’t resist chocolate for dessert, and finish with a drizzle of melted white chocolate to upgrade it instantly.
Leftovers:
Make a quick trifle by layering any leftover cake into a glass with vanilla yogurt or vanilla pudding.
Make a unique Sunday by warming up the cake leftovers and serving in a glass topped with ice cream and sprinkles.
Make an overnight chia pudding extravaganza by adding a few tablespoons of the leftovers into your standard chia pudding recipe. Now that’s something worth bragging about!

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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