Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Prepare and bake cake mix according to package directions for one 9x13 inch cake.
Remove cake from oven.
Poke holes at once down through cake with a fork.
Holes should be at 1 inch intervals.
While the cake cools, combine the gelatin with boiling water.
Pour gelatin mixture over the cake.
Top with the cherry pie filling, then cover with whipped topping.
Refrigerate cake for one hour before serving.
Mix chocolate cake mix, oil and eggs with electric mixer until blended.
Add cherry pie filling and mix with electric mixer just until blended, so it breaks up the cherries some.
Pour into a greased and floured 9 x 13 pan.
Bake in 350\u00b0 oven for 25 to 30 minutes.
This is a dense, moist cake.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Mix with mixer the Cool Whip, pudding mix and milk.
Line pan with graham crackers (9 x 13-inch Pyrex dish).
Pour half of mixture over crackers.
Add another layer of crackers over mixture.
Add rest of mixture, then add a can of cherry pie filling on top.
br>For the filling, place the morello cherries and cherry pie filling in a
br>In a bowl, combine cake mix, 6 tablespoons melted butter
Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Cream cheese should be close to room temperature.
Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours.
Then pour cherry pie filling on top.
Chill one more hour.
Keep refrigerated.
In a 13 x 9-inch cake pan, tear angel food cake in bite size pieces, then mix sour cream, vanilla pie filling and milk.
Mix together and spread over cake pieces.
Then spread Cool Whip over that.
Spread cherry pie filling over Cool Whip.
Refrigerate until solid.
Cut cake into 1/4-inch slices; arrange half of the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry pie filling. Top with remaining cake slices, cream mixture and cherry pie filling. Chill 4 hours. Makes 12 to 16 servings.
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.
Preheat oven to 325\u00b0.
Grease a 9 x 13-inch pan. Spread pie filling evenly over the bottom of prepared pan.
In a large bowl, stir together dry ingredients.
In another bowl, combine liquids. Add to flour mixture all at once; stir just to moisten.
Pour batter evenly over cherry pie filling. Bake at 350\u00b0 for 30 to 35 minutes or until cake tests done. Cool 10 minutes in pan; invert and cool.
Melt margarine and place in a 9 x 13-inch baking pan.
Mix sugar with melted oleo.
Add can of apple pie filling; spread evenly.
On top of apples, add the cherry pie filling.
Make cake according to directions on box.
Pour over the other ingredients and bake at 350\u00b0 for 45 to 50 minutes.
Let cool, then turn out on tray.
Serve with whipped cream (optional).
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.
Cut cake in the middle with thread.
Spread a layer of cherry pie filling and Cool Whip in the middle and put top back on. Spread with Cool Whip and drizzle with cherry pie filling.
Mix and bake the cake mix in a 9 x 13-inch pan. Cut in squares and layer as follows:
cake, pudding, blueberry pie filling, cake, pudding, cherry pie filling, cake, pudding and sprinkle pineapple over the pudding.
Top with Cool Whip and cool for 2 hours.
Preheat oven to 350\u00b0.
Pour the cherry pie filling into an ungreased 9 x 13-inch glass dish.
Spread evenly on bottom.
Then sprinkle cake mix over the pie filling.
Do not pat down.
Melt margarine.
Pour evenly over cake mix.
Bake 45 minutes or until a toothpick comes out clean.