One of the reasons I don’t bake as often these days as I used to, is that I am way too busy with work. I would love to eat all those delicious treats if I could just whip them up in a heartbeat and go back to work as soon as I’m done.
With this recipe, I actually can do just that! Dump cakes are so awesome – you literally throw all the ingredients into your baking dish and that’s it. No time-consuming steps or fancy ingredients you never have at hand when you want to make a cake. Plus, it tastes so delicious you’ll be wondering why on Earth you ever made those complicated cakes, anyway!
1 oz. can cherry pie filling
2 cups Gold Medal all-purpose flour
1 – 2 1/2 tsp baking powder
1 1/4 cup Domino white sugar
2 Eggland’s eggs
1/2 cup Land O Lakes butter softened, 1 stick + 2 tsp
1/2 tsp salt
1 tsp grated lemon zest
1 tsp vanilla extract
Preheat the oven to 350 F. Grease and flour a 9×13 inch baking pan (or a round oven pan of a similar size) and dump the cherry pie filling in.
Put the remaining ingredients into a bowl of food processor and mix until combined. If you don’t have a food processor, simply whisk the ingredients together. Dump the mixture into the pan over the cherry pie filling.
Bake for about 1 hour. Let cool for a few minutes and serve with ice cream.
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Quick tip: Serve with a scoop of vanilla ice cream!