Ingredients:

  • 42 oz cherry pie filling
  • 1 tsp pure almond extract
  • 15.25 oz devil's food cake mix
  • 1 cup unsalted butter, chilled and thinly sliced
  • 0.5 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both cans of cherry pie filling directly into an ungreased 9x13 inch baking dish.
  2. Stir in the almond extract until well combined, spreading the cherries into an even layer that coats the bottom of the pan completely.
  3. Evenly sprinkle the dry chocolate cake mix over the cherries. Use an offset spatula to level the surface, but do not stir.
  4. Sprinkle the semi-sweet chocolate chips evenly over the dry cake mix layer.
  5. Arrange the thin slices of chilled butter in a grid pattern across the entire surface of the cake mix, ensuring no large gaps of dry powder remain.
  6. Bake for 45–50 minutes until the edges are bubbling and the center has transformed from a powder into a firm, set crust.