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Cherry Eruption Cake combines cherries and almond extract for a rainy day delight.
Imagine a rainy Saturday afternoon, the kind where the sky refuses to clear and cabin fever hits hard. This Cherry Eruption Cake was born from a need for comfort. My spouse and I were in our third year of marriage, and those early weekends were all about experimenting with recipes. We'd arrived home, drenched and defeated after a failed attempt at a picnic. As we rummaged through the pantry, a box of yellow cake mix and a couple of neglected cans of cherry pie filling caught my eye. It seemed like an opportunity rather than a setback.
That afternoon, we learned a few things. The almond extract really elevated the cherries, providing an unexpected twist, like a surprise appearance from a favorite old friend. Meanwhile, pouring melted butter over the cake mix created a golden-brown crust that felt like a warm hug. We watched the rain fall outside, sipping tea as the cake bubbled and the kitchen filled with sweet, fruity aromas. When it emerged from the oven, we topped each slice with vanilla ice cream, letting it melt into little rivulets over the warm crust. We found solace from the storm in each delicious bite.
Sprinkling the cake mix evenly turned out to be key, ensuring a uniform crust that didn’t sink into the cherries. And letting the cake rest for just a few minutes kept our slices looking clean and photo-perfect. This cake quickly became our rainy day go-to, reminding us that sometimes the best memories are those made while adapting plans. Whether your plans get rained out or you're just craving something sweet, this dessert is a simple yet satisfying way to weather any storm together.
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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