Mini Cherry Dump Cake
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Maraschino cherries and cherry pie filling under a buttery cake-mix topping, baked in a small dish.
Ingredients
- 1 (10-oz) jar maraschino cherries including all jar liquid
- 10 oz cherry pie filling (½ of 20-oz can)
- 1½ cups boxed white cake mix dry
- 4 Tbsp salted butter
- Optional whipped cream for serving
Equipment
- mixing bowl
Directions
- Heat the oven to 350°F. Pour the whole jar of cherries, with their juice, into a 5-by-7-inch baking dish.
- Spoon the cherry pie filling over the top.
- Sprinkle the dry cake mix evenly over the cherries. Do not stir.
- Slice the butter thin and lay the slices over the cake mix.
- Bake for about 50 minutes, until the fruit bubbles at the edges and the top is lightly golden. Let it cool for 10 minutes and serve warm, with whipped cream if you like.
Nutrition
Serving: 201g | Calories: 468kcal | Carbohydrates: 87g | Protein: 2.2g | Fat: 13g | Saturated Fat: 8.1g | Trans Fat: 0.6g | Cholesterol: 31mg | Sodium: 434mg | Potassium: 114mg | Fiber: 3.2g | Sugar: 47g | Vitamin A: 532IU | Vitamin C: 2.6mg | Calcium: 144mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; maraschino cherries counted as maraschino cherries, drained (a 10 oz jar about 200 g drained), cups boxed white cake mix counted as yellow cake mix (one box 432 g). Brands and portions vary, so use it only as an approximation.