Ingredients:

  • 42 oz cherry pie filling
  • 15.25 oz yellow cake mix
  • 1 cup salted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both 21-oz cans of cherry pie filling into an ungreased 9x13-inch baking dish and spread evenly into the corners.
  2. Evenly sprinkle the dry yellow cake mix over the cherry layer. Use the back of a spoon or an offset spatula to smooth the surface, ensuring no large mounds remain, but do not stir the layers. Keeping the layers distinct is crucial for the cake to bake properly.
  3. Slice the cold salted butter into 24-32 thin squares (shingles). Arrange them in a grid pattern across the top of the cake mix, covering at least 90% of the surface to ensure proper hydration.
  4. Bake for 45 to 50 minutes. Remove only when the filling is bubbling at the edges and the crust has turned a deep, golden mahogany and feels firm to the touch.