Chocolate Cherry Cake (Printable Version)

Cherry pie filling meets chocolate cake mix, layered with melted butter for a quick cobbler-inspired dish. Best enjoyed with ice cream.

# What You'll Need:

01 - Two 21-ounce cans of cherry pie filling.

02 - Optional: a half teaspoon of almond flavoring.

03 - One standard box (15.25 ounces) of devil's food cake mix.

04 - 3/4 cup of butter, cut into thin slices.

01 - Set your oven to 350°F and coat a 9x13 pan with non-stick spray.

02 - If you’re using almond extract, mix it into the cherries. Then spread them evenly in your pan.

03 - Cover the cherries evenly with the dry cake mix, then lay the butter slices evenly on top.

04 - Bake for 45 to 50 minutes until the top is fully baked, and the cherry filling bubbles in the center.

01 - It’s normal to see some dry areas on top.

02 - Tastes great warm with a scoop of ice cream.

03 - Stays good for 2–3 days when kept at room temp.