Ingredients:

  • 2 cans (21 oz / 595g each) Cherry Pie Filling
  • 1 box (15.25 oz / 432g) Yellow or White Cake Mix
  • 3/4 cup (170g) Unsalted Butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
  2. Dump both cans of pie filling into the pan and spread them evenly with a spoon.
  3. Sprinkle the dry cake mix evenly over the top of the fruit. Use the back of a spoon or your hand to gently level the powder, ensuring no large clumps remain without stirring into the fruit.
  4. Drizzle the melted butter evenly over the cake mix, covering as much of the white powder as possible.
  5. Bake for 40–45 minutes until the edges are bubbling with fruit juices and the top is a deep golden brown.