Cherry
Cobbler Pour Cake
Prep: 5
mins
Total: 25
mins
Makes: 10
servings
Utensil: 12"
Electric Oil Core Skillet
Perfect
for a quick and easy dessert that you can take with you to any party or
gathering. Simply add all your ingredients to your Saladmaster Electric Oil
Core Skillet and in less than 30 mins, you'll have a delicious cherry cobbler
cake that everyone will love. Top with your favorite flavor of ice cream and
you're all set!
42ozcherry
pie filling (2-21 oz cans)
1box
yellow cake mix
1
tsp almond extract
1⁄2 cup melted butter
coconut
spray (optional)
Add
the pie filling and almond extract to a bowl and combine.
Spray
the skillet with coconut oil and add the cherry filling to the skillet.
Evenly
sprinkle the cake mix over the cherry filling and then drizzle the melted
butter over the cake mix and cover.
Set
the temperature to 350°F/175°C. When Vapo-Valve™ begins to click, turn
temperature down to 200°F/95°C and cook for an additional 20 mins.
Once
it has fully cooked through, turn off skillet and let sit for about 5-10
minutes.
Serve
alongside your favorite ice cream and enjoy!
Homemade
Cherry Pie Filling
Ingredients:
5 to 6 cups fresh or frozen (thawed) pitted
cherries, about 2 1/2 to 3 pounds
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2/3 cup organic cane sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract, optional
Directions:
In a saucepan over medium heat, combine
cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook,
stirring frequently, for about 10 minutes.
If using, stir in almond extract. Cool
slightly before using as a topping.
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