Cherry-Almond Cream Cheese Cobbler Dump Cake
- Prep 15min
The cherry pie filling, buttery cake mix and sliced almonds already made this a winner, and the pockets of melted cream cheese just put it over the top. Who knew something with “dump” in the name could be so beautiful?MORE+LESS-
cans (21 oz each) cherry pie filling
teaspoon almond extract
package (8 oz) cold cream cheese, cut into 1/2-inch cubes
box Betty Crocker™ Super Moist™ yellow cake mix
tablespoons powdered sugar
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, mix cherry pie filling and almond extract; spread evenly in bottom of baking dish. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible. Sprinkle with sliced almonds.
Bake 45 to 50 minutes or until top of cake is golden brown and bubbling on edges. Cool 15 minutes. Sprinkle with powdered sugar just before serving.
- This dessert pairs beautifully with a scoop of vanilla ice cream.
- Chill your cream cheese well before cutting. This will make it easier to cut and distribute over the pie filling.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.