Description
A vibrant twist on the classic cherry dump cake, this version adds crunchy pistachios for a nutty contrast. Sweet cherries, buttery cake, and a hint of almond flavor make it a show-stopping yet simple dessert.
Ingredients
🛒 Ingredients:
2 cans (21 oz each) cherry pie filling
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
½ teaspoon almond extract (optional, enhances cherry flavor)
½ cup shelled pistachios, chopped
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Cherry Layer: Spread cherry pie filling evenly in the dish.
Cake Layer: Sprinkle dry cake mix evenly over the cherries. Do not stir.
Top with Butter & Nuts: Drizzle melted butter over the cake mix. Sprinkle almond extract and chopped pistachios evenly on top.
Bake: Bake uncovered for 40–45 minutes until the top is golden and cherries are bubbling.
Cool & Serve: Let cool slightly. Serve warm with whipped cream or ice cream.
Notes
- Nut-Free Option: Replace pistachios with sunflower seeds or omit entirely.
- For extra crunch and flavor, lightly toast the pistachios before sprinkling on top.
- Can use fresh or frozen cherries if preferred; toss with a bit of sugar if tart.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American