Ingredients
Scale
- 2 cans (21 oz each) Cherry Pie Filling
- 2 boxes (5 count each) Little Debbie Christmas Tree Cakes (Vanilla variety)
- 1 box (15.25 oz) White or Yellow Cake Mix
- 1 cup (2 sticks) Unsalted Butter, thinly sliced or melted
Instructions
- 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. Open both cans of cherry pie filling and spread them evenly across the bottom of the prepared dish. Use a spatula to ensure the fruit is distributed into the corners for a consistent base.
- Take the Little Debbie Christmas Tree Cakes out of their wrappers. You can either place them whole on top of the cherry filling for a dramatic look or chop them into 1-inch chunks for a more integrated texture. Arrange the cakes (or chunks) in a single layer directly over the cherry filling. The white icing and sprinkles on the cakes will add extra sweetness and festive color to the center of the cake.
- Sprinkle the dry cake mix evenly over the layer of snack cakes. Do not stir! Use the back of a spoon to level the dry mix so it covers the cakes completely. Place the thin slices of butter over the entire surface of the cake mix, ensuring as much area is covered as possible. Alternatively, pour melted butter evenly over the top. Place the dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and the cherry filling is bubbling around the edges. Let it cool for 10 minutes before serving.
- Cook Time: 50 minutes