ANNETTE W'S CHERRY ALMOND DUMP CAKE
this is not my recipe i borrowed it from member on this sitr. I liked the recipe,wanted to try it; thought it was a keeper..but I didn't find it posted anywhere so it's here for me Delicious at room temp with whipped cream or ice cream
Provided by Maria Espravnik @Cookymom
Categories Cakes
Number Of Ingredients 5
Steps:
- 2 cans (21 oz.) cherry pie filling 1 t. almond extract 1 box (18 oz.) Cherry Chip Cake Mix OR yellow or white cake mix in a pinch 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
- Stir in almond extract and blend real good
- In a medium bowl combine cake mix and chopped almonds.
- Sprinkle mixture over pie filling, smooth the top
- Pour butter evenly over top, completely covering the cake mix
- Tip the baking dish back and forth, if necessary to help the butter distribute evenly over top.
- Bake at 350 for 35-40 mins
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