From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Preheat the oven to 350 degrees.
2
Grease a 9×13 inch baking pan.
3
Add spoonful of the blueberry pie filling to the bottom of the pan, leaving open gaps for the cherry.
4
Fill the open gaps with cherry pie filling.
5
Repeat those layered with the remainder in the cans of pie filling.
6
Sprinkle the cake mix over the top of the pie filling.
7
Cut the butter into 12 slices, then arrange over the top of the cake mix.
8
Transfer the pan to the oven, and bake for 50-65 minutes, until the top is golden.
My Calorie Intake
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Tips & Tricks (5)
- Don't Drain the Pie Filling 🥧Keep all the syrup from both the blueberry and cherry pie fillings—it creates a moist, luscious cake instead of a dry one.
- Distribute Cake Mix Evenly 🎂Sprinkle the dry cake mix uniformly across the fruit layer without stirring; uneven distribution creates dry spots and soggy patches.
- Use Cold Butter Chunks 🧈Cut cold butter into small pieces and scatter over the cake mix before baking to create a golden, crispy topping with better texture.
- Tent with Foil if Browning Too Fast 📋If the cake mix topping browns too quickly, loosely cover with foil halfway through baking to prevent burning while the interior cooks through.
- Let It Cool Before Serving ⏱️Wait at least 10-15 minutes after baking before serving so the filling sets slightly and the cake holds its shape better when plated.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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