This cake is a fun, quick-and-easy twist on a cherry cobbler. Perfect to whip up for unexpected company or when you feel the craving for a sweet treat! It’s also easy to make dairy free—just use margarine instead of butter. 1 chocolate or yellow cake mix1 can (21 oz.) cherry pie filling1/2 c. butter, meltedOpen the can of cherries and spread in a lightly greased 8 x 8 pan. Combine melted butter and cake mix in a bowl. Spread evenly over the cherries. Bake at 350* for about 20-25 minutes, until the cake is puffed and golden on top. Allow to cool for about 10 minutes and serve with whipped…