Ingredients:

  • 2 cans (21-29 ounces each) cherry pie filling (640-850g)
  • 1 box (15-16 ounces) yellow cake mix (425-450g)
  • ¾ cup (170g) unsalted butter, melted, or cut into small pats
  • ½ cup chopped pecans or walnuts, for topping (optional)
  • Dusting of powdered sugar (optional)
  • Vanilla ice cream or whipped cream, for serving

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Spread the cherry pie filling evenly across the bottom of the prepared baking dish.
  3. Sprinkle the dry yellow cake mix evenly over the cherry filling. Ensure the entire surface is covered.
  4. Pour the melted butter evenly over the cake mix. Alternatively, dot the surface with small pats of butter, distributing them as evenly as possible.
  5. If using, sprinkle the chopped nuts evenly over the buttered cake mix.
  6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cherry filling is bubbling around the edges.
  7. Let the cake cool slightly before serving. Dust with powdered sugar, if desired. Serve warm with vanilla ice cream or whipped cream.