Ingredients
Scale
- 2 cans (21 ounces each) Cherry Pie Filling
- 1 box (15.25 ounces) Red Velvet Cake Mix
- 3/4 cup (1.5 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. Ensure the oven rack is in the center position for even heat distribution during the baking process.
- Spread both cans of cherry pie filling evenly across the bottom of the prepared baking dish. Next, sprinkle the dry red velvet cake mix evenly over the fruit layer. Use a fork or spatula to level the cake mix, but do not stir the layers together. Finally, place the thin slices of butter over the entire surface of the cake mix, covering as much of the dry powder as possible. Alternatively, pour melted butter slowly and evenly over the top.
- 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 cake top has set. Remove the cake from the oven and let it sit for at least 15 minutes before serving. This resting period allows the juices to thicken, making it easier to scoop and serve.
- Cook Time: 50 minutes