Ingredients
1 (21-ounce) can cherry pie filling
1 (21-ounce) can blueberry pie filling
3/4 cup sliced almonds
1 (15.25-ounce) box white cake mix
12 tablespoons (170g) unsalted butter
Instructions
1. Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13-inch baking pan with cooking spray.
2. Spread the cherry pie filling and blueberry pie filling evenly in the bottom of the prepared dish.
3. Sprinkle the sliced almonds evenly over the fruit.
4. Evenly sprinkle the dry white cake mix over the almonds without stirring.
5. Slice the butter into thin pieces and distribute them evenly over the cake mix so it melts across the surface while baking.
6. Bake for 30–40 minutes, or until the fruit is bubbling around the edges and the topping is golden brown. Deeper dishes may require closer to 40 minutes.
7. Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator.
Notes
Different baking dishes may require slightly different baking times, so begin checking at 30 minutes.
Be sure the butter is evenly distributed to help moisten the cake mix while baking.
This dessert is best served warm with ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 168
- Sugar: 0.4g
- Sodium: 3mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg