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Cherry Vanilla Dump Cake

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Ingredients for 10 to 12 servings

  • 2 21 Ounce Cans Wilderness® Cherry Pie Filling
  • 1 Box Betty Crocker® French Vanilla Cake Mix
  • ½ Cup Darigold® Butter, Melted
  • 1 Teaspoon Almond Extract


Preheat oven to 350 degrees. Prepare a 13x9 inch baking pan with cooking spray.
Add both cans of pie filling to the baking pan. Sprinkle cake mix evenly over the pie filling. Melt butter in microwave, add almond extract to the melted butter, mix well and pour over the dry cake mix.
Bake for 40 to 45 minutes or until the top is golden brown. Allow to cool for 30 minutes and serve with vanilla ice cream.

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