CHERRY ALMOND DUMP CAKE-ANNETTE'S
Need a simple and delicious recipe in a hurry? This is it. The other great thing is you can use any flavor pie filling and cake mix you want. Cherry, blueberry, strawberry or even canned peaches. White cake, yellow, pecan, spice cake. Change up the nuts too. The combinations are endless.
Provided by Annette W. @greeneyez
Categories Cakes
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Pour cherry pie filling in bottom of well greased 9x13 cake pan. Stir in almond extract.
- In medium bowl combine cake mix and slivered almonds. Sprinkle on top of cherry pie filling. Smooth evenly.
- Melt butter and drizzle over cake mix as evenly as possible. Move the cake pan back and forth if necessary to make sure butter covers the cake mix completely.
- Bake for 35-40 minutes. Top with cool whip or ice cream OR just leave plain. Enjoy!
- **Great with 2 cans peaches undrained, butter pecan cake mix and pecans. Follow directions the same as above minus almond extract. Can also use blueberry pie filling or strawberry. Endless possibilities.**
CHERRY-ALMOND DUMP CAKE
This is the dump cake I made at Carolina Beach in July 2020.
Provided by TENNESSEEPAM
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir 1/2 teaspoon almond extract into each can of pie filling.
- Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
- Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 55.9 g, Cholesterol 21.1 mg, Fat 11.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 255.4 mg
ANNETTE W'S CHERRY ALMOND DUMP CAKE
this is not my recipe i borrowed it from member on this sitr. I liked the recipe,wanted to try it; thought it was a keeper..but I didn't find it posted anywhere so it's here for me Delicious at room temp with whipped cream or ice cream
Provided by Maria Espravnik @Cookymom
Categories Cakes
Number Of Ingredients 5
Steps:
- 2 cans (21 oz.) cherry pie filling 1 t. almond extract 1 box (18 oz.) Cherry Chip Cake Mix OR yellow or white cake mix in a pinch 1/2 c. finely chopped slivered almonds 3/4 to 1 cup butter, melted Place the cherry pie filling in a well greased 9x13-inch baking dish. Stir in the almond extract and stir well. In a medium bowl combine the cake mix and chopped almonds. Sprinkle mixture over the pie filling, smoothing the top evenly. Pour melted butter evenly over the top, completely covering the cake mix. Tip the baking dish back and forth, if necessary, to help the butter cover the top. Bake at 350 degrees for 35 to 40 minutes. Good at room temperature with whipped topping or slightly warmed with a scoop of vanilla ice cream. Makes 12 to 15 servings
- Stir in almond extract and blend real good
- In a medium bowl combine cake mix and chopped almonds.
- Sprinkle mixture over pie filling, smooth the top
- Pour butter evenly over top, completely covering the cake mix
- Tip the baking dish back and forth, if necessary to help the butter distribute evenly over top.
- Bake at 350 for 35-40 mins
ALMOND CHERRY TRES LECHES CAKE
This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 2h55m
Yield 12
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
- Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
- Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
- For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
- Refrigerate for at least 2 hours or until ready to serve.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 58.5 g, Cholesterol 185 mg, Fat 36.9 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 21.6 g, Sodium 275.2 mg, Sugar 44.5 g
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