So, there’s no great secret that I love to bake. It borders on a sickness, really. And since my culinary orientation is out and known, I often get asked to bring desserts to events with friends. But here’s the thing. I’m inherently lazy. And sometimes, I don’t feel like making a big production.
But I also can’t lose face and not bring something good. Which is where cherry goop comes in.
Side note: my family has a history of terrible food names. Cherry goop isn’t even the worst, my dad once said that a cherished holiday salad looked like cow slobber and well, we’ve been eating “cow slobber salad” every year since then.
But what my family lacks in tactful food names, we make up with in really awesome recipes. That aren’t really ours. But which we’ve been making so long that we pretend are.
Ingredients:
1 box white cake mix
1 stick butter
3 cans cherry pie filling
(Also, you can totally play around with flavors here. If you’re not a cherry pie fan, try apple pie filling and spice cake mix. It’s delicious and good for winter get-togethers)
So, let’s bake.
Preheat your oven to 350 degrees. That might be the toughest part of this whole recipe.
Open the cans and pour the cherries into a 9×13 inch pan.
Melt the stick of butter in a bowl and then add the cake mix into the melted butter. When it’s well mixed it’ll look like big chunks of moist cake mix. You should probably do a taste test at this point, you know, just to be safe. Mmmm.
Sprinkle the cake mix/butter crumbs over the cherries.
Make sure you get the cherries covered with a good layer of cake crumbs. Not using all that buttery cakey goodness would be criminal.
Put your goop into the oven and bake for 30 to 40 minutes. When it’s done the topping will be lightly browned and you’ll see the cherries bubbling up in the corners. You can’t technically undercook this since there aren’t any eggs, so don’t worry too much about that.
I think it’s best served warm, but that’s a decision you’ll have to make. Along with whether or not you really want to share it with your friends.
Spoiler alert: you won’t.
What this recipe lacks in name, it makes up for in *drool*. Thanks again to our EZPZ baking contributor, Katie, who never fails to make us all get the munchies.
About Aiming Low Does Good
Oh my heck, cherry pie filling is my favorite and wouldn’t you know cakes are on sale for $1 each by me right now…. Breakfast, lunch and dinner coming up!
Twitter Name: lotsospermies
It is probably one of my favorite breakfast foods ever. Frankly, I’d eat it all day if left to my own devices…
Twitter Name: overflowinbrain
That picture looks like me when I “make” an instant cheesecake. I always buy *at least* two cans of cherry pie filling. My mom calls it having a bit of cheesecake with my cherries.
If we’re being honest, I prefer it with a little less cherry pie filling, but my family considers that blasphemy to the goop. The topping is my favorite, for sure.
Twitter Name: overflowinbrain
This is called “dump cake” in my part of the world, which is probably worse than “cherry goop.” But it’s sooooo good! I like to use yellow cake mix. Blueberry pie filling is fantastic too (but costs like twice as much as cherry, dammit). I like it warm with Cool Whip or ice cream.
I like the yellow cake mix method too, but now I’m going to have to try blueberries.
My other favorite is apple pie filling with a spice cake mix. It’s all autumn-y. I love it.
Twitter Name: overflowinbrain
I’m with Tracy. We call that dump cake. I like to make it with a can of peaches and it turns out like cobbler.
I’m going to have to try peaches now too! This won’t be good for my diet.
Twitter Name: overflowinbrain
Peaches are healthier anyway because you can use the canned ones or fresh frozen ones and they aren’t as high in calorie’s as pie filling…..mmmm frozen strawberries would be awesome, too.
Yep. That’s a dump cake. Cherry is the most popular,but the flavor combinations are endless. Oh, down here is in the South, we’re lazier than you. Just dump that pie filling in a pan. Dump the dry cake mix on top. Now cut your butter into little pats and toss them in on top of the cake mix. Toss the in a 350 oven for about 30 minutes and…Ta Da! You are done.
Confession time: I haaaaaate cutting butter. I know that’s silly, but the feel of cubed butter totally grosses me out.
Melted butter on the other hand…
Twitter Name: overflowinbrain
oh
my
YUM
I think I could actually make that. I think I actually might.
Twitter Name: alotofnothing
You totally can. I believe in you.
Twitter Name: overflowinbrain
Drooool. I want to try this with yellow cake mix and fresh blueberries…mmm…
Twitter Name: MFAMama
Chocolate cake and cherries is also an outstanding combination.
Twitter Name: overflowinbrain
This is known as bachelor cobbler in my house! My husband loves it with apples and yellow cake mix.
Twitter Name: jdiettrich
That is by far my favorite name for this ever. It’s even better than my family’s disturbing moniker.
Twitter Name: overflowinbrain
It’s also called Minister’s Delight…all flavors are yummy!
Reading all the new combinations is totally making me want to try more. I don’t have a minister around, but maybe it’ll become “Doctors at my Husband’s Hospital’s Delight” :)
Twitter Name: overflowinbrain
We too are in the “dump cake” family. But as an added crunch we add walnut halves (in neat little lines of course) smushed ever so gently into the cake mix before baking.
Twitter Name: Adriennevh
Yum! Although my anti-nut family would call it heresy, I might have to try it next time!
Twitter Name: overflowinbrain
OOOhhh dump cake, how I love thee. try this some time…. one can of cherry pie and one large can crushed pineapple drained but save the juice. Put both in the pan and top with the cake mix. Melt a stick and combine with the juice from the pineapple, poor on top and bake! Takes a little longer than 30 min but the results are to die for! Enjoy!
I have had it with chocolate cake and cherry pie mix. Also, my friend didn’t do the extra work of melting and mixing, do it as BJ mentioned, just cut and plop. We southerners are lazy and proud!