Who’d a thunk it?
Three ingredients (cake mix, pie filling, and butter) come together in a 13×9 pan and make for a pretty terrific cake!
Fair warning – you are not gonna get nice, tidy slices out of this particular cake, but you are gonna get messy, wicked tasty spoonfuls, hopefully topped with whipped cream or mebbe even ice cream.
And it is also wicked simple to make!
•2 (21 oz each) cans cherry pie filling
•1 box devil’s food cake mix*
•1-1/2 stick (3/4 cup) butter, melted
*The nice folk at Betty Crocker, who published this recipe, specify using their Super Moist™ mix.
Heat your oven to 350º and apply cooking spray to the bottom of a glass or ceramic 13×9 inch baking pan.
Spread the cherry pie filling evenly over the bottom of the pan, then top with the dry cake mix and spread evenly over the cherry pie filling.
Note: if you happen to have one, a crêpe paddle, like this one, works a treat for evening out the cake mix layer.
Pour the melted butter on top of the cake mix, then tilt the pan this way and that to spread evenly over the top.
Bake for 45 minutes, until the top is mostly dry, but nicely bubbly around the edges.
Remove from the oven and allow to rest for ten minutes before serving, as I noted above, with whipped topping or ice cream.
Note: this cake is best served warm, but later pieces can be reheated individually in the ‘wave, and then topped.