Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix
- 1 can (21 oz) Cherry Pie Filling (or substitute with 12 oz of Lemon-Lime Soda for a lighter hack)
- 1/2 cup (1 stick) Unsalted Butter, melted or thinly sliced
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms up, take a 9×13 inch baking dish and grease it lightly with cooking spray or a small amount of butter. This ensures your cake releases easily and the edges get that perfect slightly crisp texture. Gather your three ingredients so they are ready for the “dumping” process.
- Spread the cherry pie filling evenly across the bottom of the prepared baking dish. Next, sprinkle the dry red velvet cake mix over the fruit layer, ensuring it covers the filling completely. Do not stir the layers together! Finally, pour the melted butter evenly over the top of the cake mix, or place thin slices of butter to cover the surface. Place the dish in the oven and bake for 35 to 40 minutes, or until the top is set and the edges are bubbling.
- Remove the cake from the oven and let it cool for at least 15 minutes before serving. This resting period allows the fruit filling to thicken and the cake layers to settle. Serve warm in bowls or on small plates. For a true bakery-style presentation, top each serving with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of cream cheese frosting.
- Cook Time: 40 minutes