Ingredients:

  • 1 (21 ounce) can cherry pie filling (595g)
  • 1 box (15.25 ounce) chocolate cake mix (dry, not prepared) (432g)
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces (113g)
  • Optional: ¼ cup chopped walnuts or pecans (for topping) (30g)
  • Optional: Powdered sugar for dusting
  • Optional: Vanilla Ice Cream

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
  2. Spread the cherry pie filling evenly across the bottom of the prepared pan.
  3. Evenly distribute the dry chocolate cake mix over the cherry filling. Ensure the entire surface is covered.
  4. Distribute the cold, cubed butter evenly over the cake mix. This is key to creating that golden, crumbly topping.
  5. If using, sprinkle the chopped nuts evenly over the butter.
  6. Bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the center (where you can reach dry cake mix) comes out clean.
  7. Let the cake cool slightly before serving. Dust with powdered sugar if desired. Serve warm with a scoop of vanilla ice cream (highly recommended!).