Ingredients
Scale
- 2 cans (21 oz each) Cherry Pie Filling or Whole Berry Cranberry Sauce
- 1 box (15.25 oz) White or Yellow Cake Mix
- 3/4 cup Unsalted Butter, thinly sliced into squares
- 1 cup Powdered Sugar (for glaze)
- 3 tablespoons Premium Eggnog (for glaze)
- 1/2 teaspoon Ground Nutmeg (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray. Pour the cherry pie filling or cranberry sauce into the bottom of the dish and spread it into an even layer using a spatula. Ensure the fruit reaches all the corners so every bite has a consistent base.
- Sprinkle the dry cake mix evenly over the top of the fruit layer. Do not stir the mixture! Gently shake the pan or use a fork to level the dry mix. Place the thin slices of butter across the entire surface of the cake mix, covering as much area as possible. Bake in the center rack of the oven for 40 to 45 minutes, or until the top is golden brown and the fruit filling is bubbling up around the edges.
- While the cake cools slightly, whisk together the powdered sugar and eggnog in a small bowl until smooth. If the glaze is too thick, add a teaspoon more of eggnog. Drizzle the glaze generously over the warm cake. Sprinkle with a pinch of ground nutmeg for an extra festive touch. Serve warm, perhaps with a scoop of vanilla bean ice cream on the side.
- Cook Time: 55 minutes