To lean into great grandma Pearl’s true “lazy day” spirit, you can swap the yellow cake mix for white or French vanilla cake mix—each gives a slightly different flavor but the same bubbly, soft-set texture. Add a bit of texture by sprinkling 1/2 to 3/4 cup of chopped pecans or walnuts over the dry cake mix before drizzling on the butter; they’ll toast in the oven and add a nice crunch against the soft cherries. For a slightly deeper flavor, mix 1/2 teaspoon of almond extract into the cherry pie filling instead of vanilla—almond and cherry are classic partners in many old Midwestern bakes. If you prefer a less sweet dessert, use one can of cherry pie filling and 2 cups of thawed, unsweetened frozen cherries mixed together, then proceed as written; the natural tartness of the cherries will balance the cake mix. You can also make this in a 9×13-inch pan by doubling everything and extending the bake time by about 5 to 10 minutes, watching for that same golden, bubbling top. For those who like a more defined crust, dot small cubes of cold butter (instead of melted) evenly over the cake mix; it will melt into pockets and create a slightly more textured, uneven surface. Finally, this base method works with other pie fillings—blueberry, apple, or peach—so once you’re comfortable with the technique, you can rotate flavors while keeping the same easy, lazy-day process.
