Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
Grease an 8 x 10-inch square cake pan.
Put in cherry pie filling first.
Next, cake mix, then melted margarine.
Sprinkle brown sugar on top.
Bake at 350\u00b0 for 30 to 40 minutes.
Mix cake mix, cherry pie filling, eggs and flavoring with a spoon (no mixer).
Do not overbeat.
Pour into a 9 x 13-inch pan. Bake on 300\u00b0 for 40 to 50 minutes.
Cool.
Mix cherry pie filling and crushed pineapple.
Pour in greased pan.
Sprinkle cake mix on top.
Cut butter into chunks and put on top.
Sprinkle nuts on top.
Cook at 350\u00b0 for 45 minutes.
Break up angel food cake in 9 x 13-inch pan.
Make up vanilla pudding.
After you make pudding, add sour cream to pudding.
Put over cake.
Put cherry pie filling over vanilla pudding.
No cooking, just eat.
Mix cake mix with egg whites, oil,
Pour undrained pineapple into a buttered 9 x 13-inch cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and coconut over this.
Cut margarine into thin patties and arrange on top.
Bake at 350\u00b0 in oven for 35 minutes or until done.
(Check cake at 35 minutes; if not done, continue to 45 minutes.)
This recipe will serve 10 people.
or this recipe.
Do not follow directions on cake mix box
Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
Add almond extract to can of Cherry Pie Filling stir
Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
Place next layer Angel Bar spread with cherry pie filling (no almonds).
Repeat final top with cherry pie filling and almonds. Refrigerate.
WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
Take 1 1/2 times the crumb recipe for best results.
Sift first 4 ingredients in bowl.
Cut in butter until crumbly.
Add egg; mix with fork.
Press half of crumb mixture into greased pan. Spoon cherry pie filling over first layer.
Top with remaining crumbs.
Serve warm topped with whipped cream, cold milk or ice cream.
Heat oven to 350\u00b0.
Grease and flour a 13 x 9 x 2-inch pan. Beat the eggs in large bowl.
Stir in cake mix (dry), cherry pie filling and oil until blended.
Spread in pan.
Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely.
Prepare pie filling as directed on package for pie.
Let stand about 5 minutes, or until thickened.
Spread over cake.
Store cake in refrigerator.
Heat oven to 350\u00b0.
Grease and flour rectangular pan, 13 x 9 x 2-inches.
Beat eggs in large bowl.
Stir in cake mix (dry), cherry pie filling and oil until blended.
Spread in pan.
Bake 35 to 40 minutes.
(Surface of cake will be lumpy.)
Cool completely. Prepare pudding as directed for pie.
Let stand about 5 minutes or until thickened.
Spread over cake.
Store covered in refrigerator.
Place crushed pineapple on bottom of an 8 x 12 x 2-inch baking pan.
Pour cherry pie filling over the pineapple, then pour cake mix over cherry pie filling.
Sprinkle nuts over cake mix.
Melt butter and pour over mixture.
Bake at 350\u00b0 for 45 minutes to 1 hour or until golden brown.
Place can of cherry pie filling in bottom of large loaf pan. Pour can of pineapple over cherry pie filling.
Sprinkle dry cake mix over pineapple.
Cut butter in small squares and place over all cake mix.
Sprinkle nuts over entire mixture.
Bake in a 325\u00b0 oven for 45 minutes.
Heat oven to 350\u00b0.
Grease and flour rectangular pan, 13 x 9 x 2-inch.
Beat eggs in large bowl.
Stir in cake mix (dry), cherry pie filling and oil until blended.
Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. (Surface of cake will be bumpy.) Cool completely.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Heat oven to 350\u00b0.
Grease and flour rectangular pan (13 x 9 x 2-inch).
Beat eggs in large bowl.
Stir in cake mix (dry), cherry pie filling and oil until blended.
Spread in pan.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Surface of cake will be bumpy.
Cool completely.
Prepare pudding as directed for pie.
Let stand about 5 minutes or until thick. Spread over cake.
Store, covered, in refrigerator.
Mix cake as directed on package.
Pour half into greased and floured Bundt pan.
Put about 1/2 can of cherry pie filling into center of cake.
Do not touch sides of pan with cherry filling. Pour the rest of cake mix over the top.
Bake for 40 to 45 minutes at 350\u00b0.
Serve with Cool Whip or ice cream.
Preheat oven to 375 degrees F (190 degrees C).
Spread cherry pie filling in a 9x12-inch glass dish.
Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling.
Bake in the preheated oven until top is golden, 30 to 32 minutes.
Prepare and bake cake according to pkg.
directions, using 9x13 inches.
pan.
Meanwhile, prepare pudding according to pkg.
directions.
When cake is done, remove from oven and poke several large holes in cake (I use the end of a wooden spoon).
Spread pudding on top.
Let cool completely.
Spread cherry pie filling evenly over top of pudding.
Spread cool whip over top of pie filling.
Refrigerate until serving.