Ingredients
Scale
- 2 cans (540mL each) cherry pie filling
- 1 (15.25oz.) yellow or white cake mix
- 1/2 cup melted butter
Instructions
- Preheat oven to 350°F.
- Spray the bottom of a 9×13-inch baking dish with non-stick cooking spray.
- Spread two cans of cherry pie filling into the bottom of the 9×13-inch baking dish. Spread out evenly with a spatula.
- In a large mixing bowl, combine melted butter and dry cake mix. Mix with clean hands or use a pastry blender. Mixture should resemble coarse crumbs.
- Evenly sprinkle the cake mix and butter mixture over top of the cherry pie filling.
- Bake in 350°F oven for 50 to 55 minutes until light golden brown and bubbling at the edges.
- Serve plain or with whipped cream or a scoop of vanilla ice cream and enjoy!
Notes
- Use non-stick cooking spray for easy cleanup.
- Serve warm for best taste.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg