Home Court Cuisine Jeanne’s Cherry Bottom Cake

Jeanne’s Cherry Bottom Cake

Cherry/chocolate cake

Jeanne Owart, Peachtree City TC Thursday Women B4

2          cans cherry pie filling
1          box butter cake mix or chocolate cake mix
1          stick butter
¾         cup Dr Pepper

Pre-heat oven to 350 degrees. Grease a 9×13 pan with the stick of butter. Then soften the remaining stick of butter in microwave and set aside. Open the two cans of cherry pie filling and dump them into the bottom of the greased pan and spread evenly. For a nice cake finish, in a bowl mix the cake mix, the softened butter, and the soda lightly together and then spread evenly across the cherry mixture. For more of a cobbler texture, open and sprinkle the dry cake mix evenly across the cherry pie filling in the pan, then mix soda with butter and drizzle over the dry cake mix. Place pan in oven and bake for 45 to 60 minutes until brown and cherry mix bubbles over top of cake mixture. Take out and let sit. Serve and enjoy. For the cake-like version, you may want to place Dove chocolates (or similar) on top of cake when it comes out of oven to melt for extra chocolate flavor.

Previous articlePeanut Butter/Chocolate Chip Cookies
Next articleBeat The Summertime Cramps