Ingredients
Scale
- 2 cans (21 ounces each) cherry pie filling
- 1 box (15.25 ounces) chocolate cake mix
- 3/4 cup unsalted butter, melted (or cut into thin slices)
- Optional garnish: 1/4 cup crushed peppermint candy canes
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter. Open both cans of cherry pie filling and pour them directly into the bottom of the prepared dish. Use a spatula to spread the cherries into an even layer, ensuring they cover the entire bottom of the pan.
- Evenly sprinkle the dry chocolate cake mix over the top of the cherry layer. Do not stir the mixture; you want the cake mix to sit on top of the fruit. Drizzle the melted butter over the entire surface of the cake mix, trying to cover as much of the dry powder as possible. Place the dish in the center rack of the oven. Bake for 40 to 45 minutes, or until the edges are bubbling and the center is set.
- Remove the cake from the oven and let it cool for at least 10 to 15 minutes. This allows the sauce to thicken slightly. While the cake is still warm, sprinkle the crushed peppermint candy canes over the top for a festive crunch. Serve the cake warm in bowls. For an extra treat, top each serving with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 50 minutes