My Cherry Pie Shortcut
I love a good cherry pie. But rolling dough takes time. My grandkids taught me this trick. We use canned biscuits instead. It is so easy and fun.
You just cut the biscuits into pieces. Then you mix them with cherry pie filling. The smell of cinnamon and almond fills the kitchen. Doesn’t that smell amazing? It bakes into a warm, bubbly treat. I still laugh at that first messy try. It was delicious anyway!
Why This Simple Dessert Matters
This matters because it gets you baking. No fancy skills are needed. Anyone can do it. That builds kitchen confidence. It’s a wonderful first recipe for a young cook.
It also matters for joy. Sharing warm food makes happy memories. This dessert is perfect for that. Have you ever made a dessert with a friend or family member? What was your favorite part? For more easy cherry ideas, try this cherry bliss fruit salad.
The Magic of Almond
That almond extract is the secret. It makes the cherries taste richer. It smells like a bakery. You use a little in the filling. Then you use a little more in the glaze.
The glaze is just powdered sugar and milk. Drizzle it over the warm dessert. It soaks in a little. *Fun fact*: Almond flavor comes from a kind of stone in a fruit pit! If you love that flavor, my grandma’s cherry pie bars use it too.
A Story From My Kitchen
One rainy afternoon, my grandson Leo visited. He was bored. I said, “Let’s make magic.” We made this dessert. He loved cutting the biscuits with kitchen scissors.
His eyes got so wide when it came out bubbling. We ate it warm. He said it was the best cloud he ever ate. That’s the real recipe: a little time together. Do you have a favorite rainy-day food? For another no-oven treat, these cherry cheesecake parfaits are great.
Make It Your Own
This recipe is like a friendly base. You can change it. Try apple or blueberry pie filling. Add a pinch of nutmeg. It’s all about what you like.
That’s the best cooking lesson. Start simple, then play. What fruit filling would you try first? I’d love to know! For a fun twist, you can even use the filling in creamy cherry cinnamon roll-ups. Cooking should be full of happy discoveries.
Instructions
Step 1: Warm your oven to 365 degrees. Grease a 9×13 dish well. Now, grab your big bowl. Mix the cherry pie filling, cinnamon, and half the almond extract. Doesn’t that smell amazing? It reminds me of my grandma’s kitchen. (A good spray keeps everything from sticking later.)
Step 2: Cut each biscuit into four pieces. Scatter them in your dish. Pour that lovely cherry mixture right on top. Gently fold it together. I still laugh at how messy my hands get. What’s your favorite fruit filling to use? Share below!
Step 3: Bake it for 25 to 30 minutes. Watch for golden-brown biscuit tops. Let it cool a bit on the stove. This patience is the hardest part! Meanwhile, make the simple glaze. Whisk powdered sugar, milk, and the rest of the almond extract. (Letting it cool slightly keeps the glaze from melting right off.)
Creative Twists
Blueberry Bliss: Swap cherry for blueberry pie filling. It’s a classic summer twist. Chocolate Cherry: Toss biscuit pieces in cocoa powder first. A decadent treat for sure. Citrus Zing: Use vanilla extract and add orange zest to the glaze. So bright and cheerful! Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve this warm in a bowl. A scoop of vanilla ice cream on top is perfect. For a lighter side, try a simple fruit salad. A dollop of whipped cream makes it extra special. It’s also wonderful with a cup of tea. Which would you choose tonight?
Keeping Your Cherry Bubble Up Dessert Happy
Let’s talk about storing this sweet treat. It keeps best covered in the fridge. Enjoy it within three days for the best taste. You can also freeze it for a month. Just wrap pieces tightly. This stops them from getting dry.
I remember my first time making a fruit medley dessert. I left it out overnight. What a sticky mess we had the next morning. Now I always pop leftovers in the fridge right away. Reheat a slice in the microwave for about 15 seconds. It makes the biscuits soft again.
Batch cooking matters because life gets busy. Making a double batch means dessert is ready on a tough day. It’s a little gift to your future, tired self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, if your glaze is too thick, add more milk. Just a few drops will thin it perfectly. I once made a glaze as thick as paste. A little extra milk saved the day.
Second, if the biscuits seem doughy, bake a bit longer. Ovens can vary. Third, for a less sweet treat, use less pie filling. Try a festive fruit medley as a topping instead. Getting these small things right builds your cooking confidence. It also makes the flavors just how you like them. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the easiest cherry dump cake recipe?
The easiest recipe uses just three things. Spread cherry pie filling in a dish. Sprinkle dry yellow cake mix on top. Dot with sliced butter. Bake until golden. It could not be simpler. This is a classic, no-fuss dessert that always brings smiles. For another easy cherry idea, check out these cherry pie bars.
Can I use fresh cherries instead of canned?
You can, but it takes more work. Pit and cook fresh cherries with some sugar first. This makes a syrupy filling like the canned kind. Canned pie filling is the shortcut queen. It saves you lots of time and effort. The dessert will still be wonderfully tasty.
What kind of almond extract is best for baking?
Always use pure almond extract for baking. The imitation kind has a weaker flavor. Pure extract gives a strong, lovely almond taste. Just a teaspoon makes all the difference. It pairs perfectly with cherry. *Fun fact: almond flavor comes from a compound also found in cherry pits!*
How do you make a simple glaze for dump cake?
Mix half a cup of powdered sugar with a tablespoon of milk. Add half a teaspoon of almond extract. Stir until smooth. Drizzle it over your warm dessert. It adds a sweet, glossy finish. This same glaze works on many treats, like cherry cheesecake parfaits.
Can you make cherry almond dump cake ahead of time?
Yes, you can assemble it ahead. Put the filling and cake mix in the dish. Cover it and refrigerate overnight. Add the butter right before baking. This is great for parties. You get dessert ready without the last-minute rush.
What other cake mix flavors work with cherry pie filling?
White, yellow, or butter pecan cake mix are all great. Chocolate cake mix is a fun twist. It makes a black forest-style dessert. Spice cake mix is cozy for fall. Feel free to experiment. You might find a delicious new family favorite. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cozy dessert. It always reminds me of Sunday dinners with my grandkids. The kitchen fills with the smell of warm cherries and biscuits. It is pure happiness. I would love to hear about your baking adventure. Have you tried this recipe? Tell me all about it in the comments below. Happy cooking!
—Elowen Thorn.
Easy Cherry Almond Dump Cake with Glaze
Description
An incredibly easy and delicious dessert featuring cherry pie filling, flaky biscuits, and a sweet almond glaze.
Ingredients
Instructions
- Preheat the oven to 365 degrees. Spray a 9X13 inch baking dish with cooking spray.
- In a bowl, combine the pie filling, cinnamon and ½ teaspoon almond extract flavoring.
- Cut each biscuit into 4 pieces and place in the bottom of the baking dish.
- Put the pie filling mixture on top of the cut up biscuits; mixing gently.
- Bake for 25 – 30 minutes or until the biscuits begin to brown. Remove from oven and set aside to cool slightly while you prepare the glaze.
- Mix together the powdered sugar, milk and remaining ½ tsp. almond extract together. Drizzle over the slightly cooled dessert.
Notes
- Nutrition information is an estimate per serving. Ensure biscuits are not over-mixed with the filling to maintain texture.