Cherry Almond Dump Cake

Although I try to keep a batch of homemade cake mix on hand, I do buy commercial versions of flavors that are not easily replicated at home.  One of those flavors is Betty Crocker’s Cherry Chip Cake Mix.

Recently I combined a Cherry Chip cake mix with canned pie filling and almonds to make a version of the ever popular dump cake recipe.  This quick and easy dessert would make a nice addition to Easter dinner.  This recipe is also good made with half cherry pie filling and half apple pie filling.

I have found that a  half cup of melted butter does not completely cover the cake mix so I have started using from 3/4 to 1 cup.  I give the range in the recipe as I want to use just the amount necessary to completely cover the cake mix.  I start with 3/4 cup butter and melt an additional 1/4 cup, if necessary.

Cherry Almond Dump Cake
2 cans (21 oz.) cherry pie filling
1 t. almond extract
1 box (18 oz.) Cherry Chip Cake Mix
1/2 c. finely chopped slivered almonds
3/4 to 1 cup butter, melted

Place the cherry pie filling in a well-greased 9x13-inch baking dish.  Stir in the almond extract and stir well.  In a medium bowl combine the cake mix and chopped almonds.  Sprinkle mixture over the pie filling, smoothing the top evenly.  Pour melted butter evenly over the top, completely covering the cake mix.  Tip the baking dish back and forth, if necessary, to help the butter cover the top.  Bake at 350 degrees for 35 to 40 minutes.  Good at room temperature with whipped topping or slightly warmed with a scoop of vanilla ice cream.  Makes 12 to 15 servings.