Ingredients:

  • 42 oz cherry pie filling
  • 15.25 oz yellow cake mix
  • 0.75 cup unsalted butter, melted
  • 2 cups heavy whipping cream, chilled
  • 2 tbsp powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both 21-oz cans of cherry pie filling into an ungreased 9x13-inch baking dish and spread evenly into the corners.
  2. Sprinkle the dry yellow cake mix evenly over the cherries. Use the back of a spoon to gently level the powder without stirring or mixing the layers.
  3. Drizzle the 3/4 cup of melted butter slowly over the entire surface of the cake mix, aiming for maximum coverage to hydrate the dry mix.
  4. Bake for 45 to 50 minutes until the filling is bubbling at the edges and the top crust has a uniform, mahogany-colored glow.
  5. While the cake cools for 10 minutes, beat the chilled heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Serve warm with a dollop of whipped cream.