Cherry Almond Dump Cake Annettes Recipes

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.

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

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.