Cherry Dumplin' Cake
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Crisco® Original No-Stick Cooking Spray
1 (21 oz.) can cherry pie filling
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 teaspoon almond extract
1/2 cup cold butter plus 2 tbsps.
2 1/2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE pie filling, sweetened condensed milk and almond extract in medium bowl. Place 2 cups biscuit mix in large bowl. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cherry mixture. Spread into prepared pan.
COMBINE remaining 1/2 cup biscuit mix and brown sugar in small bowl. Cut in remaining 2 tablespoons butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cherry mixture.
BAKE 60 to 70 minutes or until golden brown. Serve warm with ice cream, if desired.