Tart cherry filling under a cakey, crunchy almond crust. Made easy with pie filling and cake mix. And there just might be a shot of Amaretto in those cherries!
Cherries and almonds are a match made in heaven and team up once again in this comforting dessert. Add a scoop of ice cream or a dollop of whipped cream.
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Hubby has been craving pie lately and cherry is his favorite.
Now, I don’t do pies from scratch. My pies consist of Already Pie Crust and whatever pie filling I can buy. Except for my pecan pie. I make the filling from scratch.
Anyway…since he’s such a sweetheart I decided to make him the next best thing to a pie; a dump cake.
I know, weird name. So called because you just dump everything in the pan.
They just seem to enhance and play off one another really well. FYI, there’s an optional extra hit of almond flavor via a couple of tablespoons of Amaretto, which is an almond flavored liqueur.
Start your Cherry Almond Dump Cake by dumping the pie filling into a big bowl; add the Amaretto and stir it to combine.
Then spread it into a 9″x13″ pan.
Sprinkle the dry cake mix and almonds over the top.
Next, pour the melted butter over the top but don’t stir it in.
Carefully put it in the oven and bake for 50-55 minutes or until the top is golden brown and almonds are toasty.
The hardest part is waiting for it to cool to let the crust set up.
Top your Cherry Almond Dump Cake with some whipped cream if you like.
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