Prep 5 mins
Cook 20 mins
Whenever you need a last-minute dessert, this is perfect! It can be mixed up, baked and served in a jiffy. This cake is especially delicious topped with scoops of vanilla ice cream.
- 21 ounces cherries or 21 ounces apple pie filling
- 18 1⁄2 ounces yellow cake mix
- 1⁄2 cup butter, melted
- Spread pie filling evenly in a lightly greased 13 x 9 baking pan. Sprinkle dry cake mix over filling. Drizzle with melted butter. Bake at 350° for 20 minutes, or until topping is golden. Let cool for 5 minutes before serving.
Prepared this for Crafty Lady 13, to share her loss of beloved pet, Maxx. I had a jar of lemon curd type gel which I had purchased at Lenox a good while ago, and used a Duncan Hines Golden Butter cake mix. Certainly a snap to put together, but found some un-incorporated dry mix on top after baking. Next time -- and I WILL do this again, will be sure that all of cake mix is evenly distributed over filling, and butter more evenly distributed. All that said -- it was very tasty, and DH had an extra helping before he went to bed ! So sorry about your loss -- pets are never far from our hearts !
it was "okay" but probably won't make it again. really wanted a cake-y texture and this was just crumbly on top. my kids will enjoy it.
A quick and easy and delicious dessert. 5 minutes prep and it's in the oven. I used a gluten-free cake mix (Basco brand Golden Buttercake Mix 470 grams) and 125 grams of butter. Not knowing if the dump style cake would work with the gluten-free mix, I mixed the cake mix and melted buter together and spread over the top of the pie apples. Served with vanilla ice-cream and this cake was a hit with my whole family. Reviewed for September Recipe Swap in the Aus/NZ Forum. Photos being posted