Cherry Cobbler Dump Cake
Cherry Cobbler Dump Cake tastes exactly like you made it from scratch, but it's so much easier! With only 5 ingredients, you'll be in cobbler heaven in seconds flat!
Servings: 12
Calories: 282kcal
Ingredients
COBBLER
- 2 cans 21 oz cherry pie filling
- 1 tsp. almond extract
- 1 vanilla cake mix 15.25 oz
- 1 stick butter melted
- 1 cup toasted sliced almonds
ALMOND WHIPPED CREAM
- 1 carton 16 oz heavy whipping cream
- 1 tsp. almond extract
- 1 Tbsp. powdered sugar
Instructions
COBBLER
- Preheat oven to 350 degrees.
- Place sliced almonds on baking sheet pan. Bake for 3 to 5 minutes until golden. Watch carefully as they toast to make sure they don't burn. Cool for 5 minutes.
- Pour cans of cherry pie filling into a 13 x 9 inch baking dish.
- Stir almond extract into cherry pie filling.
- Sprinkle dry cake mix over the top of cherry pie filling.
- Scatter the toasted almonds on top of cake mix.
- Drizzle melted butter on top of almonds.
- Bake at 350 degrees for 50 minutes until the topping is crunchy.
ALMOND WHIPPED CREAM
- With a mixer, beat heavy whipping cream at high speed until peaks form.
- Stir in powdered sugar and almond extract. Mix well.
- Place whipped cream in a piping bag and pipe on top of cobbler, or spoon a dollop on top.
Notes
- Pour butter over cake mix as best as you can. It won't cover the entire area, but that's okay.
- Use a knife to swirl the butter into the cake mix if desired. Try not to touch the cherry layer.
- Be careful when toasting almonds to make sure they don't burn. Watch carefully.
Nutrition
Calories: 282kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 167mg | Fiber: 3g | Sugar: 20g | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg