Recipe Background
Cherry Eruption Cake offers sweet cherry and almond flavors in an easy, bakes-in-no-time dessert, perfect with vanilla ice cream.
Cherry Eruption Cake is like a lava flow of happiness, with sweet cherries bubbling up in a reservoir of buttery delight. The moment it hits the oven, the combination of almond and cherry sends cheerful aromas that dance through the air, coaxing you into the kitchen. This dessert is remarkably easy, almost as if the ingredients beckon each other into a harmonious confection. Even those unfamiliar with baking will find themselves grinning, stirring, and layering—like a jolly artist with cake as their canvas.
Imagine the first bite—layers of soft, moist cake mingling with the slightly tart burst of cherries. A hint of almond enhances this vibrant symphony, while the warmth of butter sneaks in for a backseat hug. Finished off with a dollop of vanilla ice cream, the cake transforms into a delightful puddle of textures and flavors with each serving, a melt-in-the-mouth celebration worthy of any table. While it bakes, give the pan a gentle swirl for that extra eruption effect, ensuring every slice is vibrant.
Creating this cake offers a sprinkle of nostalgia, like an easy bake in grandma's kitchen, paired with the joy of sharing something irresistibly good. Whether it's a casual brunch or a mid-week treat, this cake dissolves barriers, inviting everyone around the table with its aroma and allure.
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 teaspoon almond extract
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup salted butter melted
- vanilla ice cream to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, add the cherry pie filling and the almond extract and stir to combine.
- Pour the filling mixture into the prepared baking dish and sprinkle with the cake mix.
- Slowly pour the melted butter over the cake mix layer.
- Bake the cake until the top is golden-brown, about 50 minutes-1 hour.
- Serve the cake topped with the ice cream.
×
