3 Ingredient Cherry Dump Cake Recipe with Whipped Cream

Instructions:

1. Prep the Base. Preheat your oven to 350°F (175°C). Pour both cans of cherry pie filling into an ungreased 9x13-inch baking dish. Note: Using an ungreased dish is fine because the fruit filling won't stick once it starts bubbling.
2. Level the Fruit. Use a spatula to spread the cherries into an even, level layer, ensuring the corners are filled. Do this until the bottom is completely covered.
3. Apply the Powder. Sprinkle the dry yellow cake mix evenly over the cherries. Ensure you do not stir the mixture. Note: Stirring will result in a heavy, doughy mess instead of a flaky crust.
4. Smooth the Surface. Use the back of a spoon to gently level the powder so no large fruit craters are visible. This creates a flat stage for the butter.
5. Slice the Fat. Arrange the thin slices of chilled butter in a grid pattern across the top of the cake mix. Aim for maximum coverage to saturate the powder.
6. Bake the Cake. Place in the center of the oven and bake for 45 minutes until the topping is a deep mahogany gold.
7. Check the Bubbles. Look for the fruit filling bubbling vigorously around the edges of the dish. Note: This signifies the fruit is hot enough to have hydrated the bottom of the cake mix.
8. Whip the Cream. While the cake bakes, combine heavy whipping cream, powdered sugar, and vanilla extract in a chilled metal bowl. Beat until stiff peaks form.
9. The Cooling Phase. Let the cake sit for at least 10 minutes after removing it from the oven. This allows the sauce to thicken as it cools.
10. Serve and Enjoy. Scoop a generous portion into a bowl and serve a dollop of the whipped cream over the warm cake. Enjoy the contrast of hot fruit and cold cream.