Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
asy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
Fold in cherry pie filling (gently).
Spread batter into a 8\" x 12\" pan that has been greased and floured.
Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
Frost with dark chocolate frosting.
Mix the pudding and put in refrigerator.
While that is chilling, in a 13 x 9-inch dish, tear off the angel food cake into bite size pieces and place on bottom of dish.
Once pudding is ready, pour over cake.
Next pour cherry pie filling over cake. Voila.
You have a delicious and low-fat (if you follow the low-fat recipe on the cake and pudding) dessert.
Combine cake mix, eggs and cherry pie filling.
Place in 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Frost when cool (recipe follows).
Grease and flour a 9 x 13-inch pan.
Set aside. Preheat oven to 350\u00b0.
Prepare the white cake as per ingredients and directions on box.
Pour in 9 x 13-inch pan.
Bake as directed on box.
Remove from oven and let cool.
Make holes in cake 1-inch apart and 1-inch deep.
Mix the cherry jello in 1 cup boiling water until dissolved.
Add 1 cup cold water and mix well.
Pour jello into holes in cake.
Refrigerate until set.
Spread the can of cherry pie filling over cake evenly.
Cover with whipped topping.
Serve.
Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
Sprinkle with coconut.
Spoon cherry pie filling over coconut.
Pour remaining one-half of cake mixture and smooth out evenly.
Bake in a 350 degree oven for 40 or 45 minutes.
Let cool completely.
Spread cool whip over entire cake.
If desired, garnish with additional cherry pie filling.
Keep refrigerated.
Serve in squares and enjoy!
ll ingredients, except nuts and cherry filling at low speed until all
mix cake as directed (decreasing the water& oil to above measure).
stir in 1 can cherry pie filling.
pour into greased& floured cake pan (batter will be a little thick).
spread evenly.
bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
cool completely.
in bowl, mix frosting& cream cheese til blended.
spread onto cooled cake.
top with maraschino cherries (as many as u like).
Preheat oven to 350 F. Prepare cake mix as directed.
Pour cherry pie filling in baking pan, spread evenly, pour 1/2 cake mix over filling, do not stir. Add pecans and coconut.
Add the other half of the cake mix over pecans and coconut, pour melted butter over cake mix.
Bake at 350 F for 30 minutes or until brown.
Mix the cake mix, eggs, cherry jello, water, Wesson oil and crushed pineapple.
Mix well and bake for 40 to 50 minutes in a 350\u00b0 oven.
When done, remove from oven; pour juice from the pineapple over the cake while hot.
Remove cake from pan before pouring on the juice.
Refrigerate overnight, then before serving, spread the Cool Whip over the cake; cover this with cherry pie filling.
Use a 9 x 13-inch pan.
Cool baked cake layers.
In small bowl, combine pudding, topping mixes and milk; beat with electric mixer until stiff. Place 1 cake layer, flat side down on serving plate.
Use about 1 cup of pudding mixture and make a ring 1/2 inch high on top of cake.
Fill center of ring with cherry pie filling.
Place second layer on top.
Put remaining mixture on top, then cherry filling. Chill 1 hour.
Makes 12 to 16 servings.
Combine cake mix, eggs, vanilla & cherry pie filling, mix until well-blended.
et aside.
Prepare yellow cake mix batter according to directions
nd sides of a 9x13x2\" cake pan.
In a large
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Pour undrained pineapple into greased 9 x 13-inch cake pan. Pour cherry pie filling over pineapple and sprinkle cake mix over cherry pie filling.
Sprinkle with nuts.
Pour melted margarine over cake top.
Bake at 350\u00b0 for 45 minutes or until done.
Prepare cake layers according to pkg directions.<
Mix cake mix with cocoa, beaten eggs,
Fold eggs and cherry pie filling into cake mix.
Pour into greased and floured 9 x 13-inch cake pan.
Bake in 350\u00b0 oven for 35 to 40 minutes.