3 Ingredient Cherry Dump Cake Recipe with Melted Butter (50 Min)

Instructions:

1. Preheat your oven to 350°F (180°C). Note: A fully preheated oven is vital for the butter to begin frying the cake mix immediately.
2. Pour both 21 oz cans of cherry pie filling into an ungreased 9x13-inch baking dish.
3. Spread the cherries into an even layer with a spatula, ensuring the corners are completely filled so the cake doesn't stick to the bottom.
4. Open the cake mix and sprinkle the dry powder evenly over the cherry layer.
5. Level the powder gently with a fork without stirring. Wait, don't stir! You want the cake mix to sit on top like a blanket.
6. Slowly drizzle the 3/4 cup of melted butter over the entire surface.
7. Tilt the pan slightly to help the butter reach any large dry patches, though some small spots are fine.
8. Bake for 45 minutes until the edges are bubbling vigorously and the top is golden brown.
9. Check at 40 minutes; if the top is browning too fast, loosely tent with foil.
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