Ingredients
Scale
- 2 cans (21 oz each) Cherry pie filling
- 1 box (15.25 oz) White cake mix (or White Chocolate cake mix if available)
- 3/4 cup Unsalted butter, melted (or thinly sliced)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of butter. Ensure the oven rack is in the center position to allow for even heat distribution. Gather your three ingredients so they are ready for the quick assembly process.
- Pour both cans of cherry pie filling into the bottom of the prepared baking dish. Use a spatula to spread the fruit evenly across the pan. Next, sprinkle the dry white cake mix evenly over the top of the cherries. Do not stir the layers! Use the back of a spoon to gently level the dry mix so it covers all the fruit. Pour the melted butter slowly over the top of the cake mix, attempting to cover as much of the dry powder as possible.
- Place the dish in the oven and bake for 40 to 45 minutes. You will know it is done when the edges are bubbling and the top has turned a beautiful golden brown. Remove the cake from the oven and let it sit for at least 10 to 15 minutes before serving. This resting period allows the fruit filling to thicken, making it easier to scoop and serve without it being too runny.
- Cook Time: 50 minutes