Ingredients
Scale
- 2 cans (21 ounces each) cherry pie filling
- 1 box (14-15 ounces) gingerbread cake mix
- 3/4 cup (1.5 sticks) unsalted butter, thinly sliced into squares
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a small amount of butter to ensure easy serving later.
- Step 2: Layer the Fruit: Open both cans of cherry pie filling and pour them directly into the bottom of the prepared baking dish. Use a spatula to spread the cherries into an even layer, ensuring the bottom of the pan is completely covered.
- Step 3: Add the Gingerbread Mix: Open the gingerbread cake mix and sprinkle it evenly over the top of the cherry filling. Do not stir the layers together! Use a fork to gently level out any large clumps of dry mix so the surface is flat.
- Step 4: Top with Butter: Place the thin slices of butter in a grid pattern over the entire surface of the cake mix. Try to cover as much of the dry powder as possible. This butter will melt down into the mix, creating a soft, cobbler-like topping.
- Step 5: Bake to Perfection: Place the dish in the center rack of the oven and bake for 45 to 50 minutes. The edges should be bubbling, and the gingerbread topping should be set and fragrant. Remove from the oven and let it cool for at least 10 minutes before serving to allow the fruit layer to thicken.
- Cook Time: 55 minutes