Michigan, my home state, is the country’s largest producer of cherries.
Wisconsin is right up there, with the beautiful Door Peninsula still home to many ancient orchards lined with gnarled cherry trees.
Cherry country in this area of the Great Lakes is known for small villages filled, lamentably, with many tourist attractions but also with good wineries and comfortable inns. And of course, cherries, which are used in all manner of cakes, tea breads, muffins, pancakes, waffles, salads, dressings and scones.
Here is an easy cherry dessert that is similar to dump cake, but which deserves a more elegant name.
Four cups frozen cherries or three cans of cherry pie filling
One package cake mix, any flavor
Two cups chopped walnuts or pecans
Two sticks of non-salted butter, melted.
Pre-heat oven to 350. Spread the cherries in a 13 x 9 inch rectangular pan. Next, add the dry cake mix, distributing evenly. Drizzle melted butter over cake mix, reserving some. Sprinkle with nuts and top with remaining melted butter. Bake for about 50 minutes until the top is golden brown. Serve with whip cream, ice cream or alone. A small piece is very satisfying.