Cherry Puff Pastry Dump Cake
This Cherry Puff Pastry Dump Cake is the diva of desserts—flaky, fruity, and fabulously easy to make. With layers of buttery pastry and sweet cherry goodness, it’s destined to be the star of your dessert table (and Instagram feed).
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 package puff pastry sheets thawed (because who has time to make it from scratch?)
- 2 21-ounce cans cherry pie filling (or as I like to call it, “red happiness in a can”)
- 1 teaspoon almond extract the secret ingredient that makes people think you tried really hard
- 1/4 cup granulated sugar for that extra zing
- 1/4 cup butter melted (because butter is life)
Instructions
- Preheat your oven to 375°F (190°C). Yes, that means now. Don’t wait until step 4—we’ve all been there.
- Take one puff pastry sheet, unfold it (gently, like it’s a love letter), and place it in the bottom of a greased 9x13-inch baking dish.
- In a large bowl, mix the cherry pie filling, almond extract, and sugar. Stir like you mean it.
- Pour the cherry mixture over the puff pastry. Try not to eat it with a spoon—resist!
- Unfold the second puff pastry sheet, place it on top of the cherry mixture, and whisper, “You’re beautiful, don’t let anyone tell you otherwise.” Optionally, cut the pastry sheet into strips and weave on top of the cherry mixture for a beautiful lattice effect.
- Brush the top with melted butter, because golden pastry is chef’s kiss.
- Bake for 40-45 minutes or until the pastry looks like it just got back from a tropical vacation—golden and fabulous.
- Let it cool slightly before serving. Or dive in immediately and risk a cherry lava situation. Your call.
Notes
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Nutrition
Calories: 310kcalCarbohydrates: 47gProtein: 3gFat: 13gSaturated Fat: 5gFiber: 2gSugar: 30g
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