Ingredients:

  • 2 cans (21 oz each) cherry pie filling
  • 1 box (15.25 oz) yellow or white cake mix
  • 1 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the cherry pie filling into the bottom of a 9x13 inch baking pan, spreading it evenly to all four corners.
  3. Sprinkle the dry cake mix evenly over the cherry filling without stirring. Note: Ensure there are no large clumps of powder
  4. Carefully pour the melted butter over the top of the cake mix.
  5. Use an offset spatula to gently nudge the butter into any dry patches. Note: Do not stir the layers together
  6. Bake for 45–50 minutes until the edges are bubbling with deep red syrup and the top is a consistent golden brown with a crisp, matte texture.