My son is famous for waiting until the last minute to tell me he needs a dessert for school. Thankfully, it’s easy to keep these ingredients on hand. When I make them and take them in for his parties and snack days, I usually scoop it into individual muffin cups and provide a plastic spoon and a can of whip cream. The kids love it and there’s never any leftover to take home.
When your sweet tooth kicks in during the middle of the week, dump this cake together for quick satisfaction.
1 box Duncan Hines yellow cake mix
1 stick butter at room temperature
2 cans prepared cherry pie filling
1/2 cup sliced almonds
1/2 teaspoon McCormick’s cinnamon
Preheat oven to 350 degrees F and lightly spray a 9 x 13-inch bake pan.
Use an electric mixer or food processor to blend the dry cake mix with the butter until it is crumbly. Remove 1 cup of this mixture and set aside.
Place the remainder into the bake dish and use your fingers to spread and lightly press it into the bottom of the pan. Bake for 15 minutes until it is lightly browned.
Remove the pan from the oven and spread the pie filling over the crust.
Combine the remaining cup of dry mixture with the almonds and cinnamon, tossing to mix well. Spoon this evenly on top of the pie filling and continue to bake for 40 minutes until it is bubbly and the top is lightly browned.
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Quick Tip: Add a dollop of whipped cream before serving.
Thank you Cook Diary for this amazing photo.