Smoky ancho chile and black pepper enhance this rich chocolate and tart cherry skillet cake that cooks on the grill.
Spray 12-inch cast iron skillet with no stick cooking spray. Pour cherry pie filling into skillet. Sprinkle with 3/4 cup of the almonds. Set aside.
Stir cake mix, sour cream, vanilla, chile pepper and black pepper in large bowl until well blended. Spread over pie filling. Sprinkle with remaining 1/4 cup almonds.
Place cast iron skillet on preheated grill over medium-high heat (375° to 400°F). Grill with lid closed 40 to 45 minutes until toothpick inserted in center of cake comes out clean.
To bake in oven: Prepare batter in cast iron skillet as directed. Bake in preheated 375°F oven 40 to 45 minutes until toothpick inserted in center of cake comes out clean.