Cast Iron Skillet Dump Cake
You might not expect all the flavor combinations in this little cake to produce such a wonderful result, but they do. Almond extract has a way of both tempering and enhancing the sweetness of the cherries, and a tad of Amaretto liqueur brings it all home.
TIME: 1 hour
Preheat the oven to 350°F.
Melt the butter in a 12- or 12½-inch cast iron skillet over low heat, then add the Amaretto liqueur and swirl the skillet to combine. Keep warm over low heat while preparing the batter. Don’t let the mixture burn. If your burner has a very low setting, that’s best. If the mixture starts to bubble, remove the skillet from the burner.
If using fresh cherries, put them in a small bowl and sprinkle with some of the cake mix.
Combine the remaining cake mix, eggs, applesauce, and almond extract in a large bowl and beat with an electric mixer or stir until smooth. Stir in the cherries.
Pour the batter over the Amaretto mixture in the skillet.
Bake the cake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the skillet for 10 minutes. The skillet will still be hot. Cover a baking sheet with foil and invert it on top of the skillet. Wearing oven mitts, hold the edge of the sheet and the large handle of the skillet with one hand and use the other hand as a guide to keep the sheet and skillet together as you turn them over as a unit. Remove the skillet from the inverted cake, then use an offset spatula to slide the cake from the sheet to a large plate.
Let the cake cool, then dust with confectioners’ sugar, if desired, and serve with whipped cream or ice cream.