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.
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.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
Using an electric mixer, mix the cream cheese, milk and pudding mix until thickened and smooth.
Pour mixture into pie crust and refrigerate for 5 minutes.
Spread cherry pie filling evenly over top of pie and refrigerate for 20 minutes before serving.
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
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.
repared Oreo cookie pie crusts.
Pour the cherry pie filling over the
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
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.
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.
Mix together cherry pie filling and pineapple. Spread to cover bottom of baking dish.
Sprinkle cake mix.
Dot with margarine. Bake at 350\u00b0 until golden brown.
Let cream cheese soften to room temperature.
Whip until fluffy.
Add condensed milk while continuing to beat until blended.
Add lemon juice and vanilla, blend well and pour into prepared crust.
Chill overnight.
Top with cherry pie filling.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch baking dish.
Pour crushed pineapple into pan. Spread cherry pie filling into pan over pineapple. Sprinkle cake mix over cherry pie filling. Sprinkle nuts over cake mix.
Top with small pieces of margarine. Bake for 1 hour.
f using. Fold in cherry pie filling. Turn into greased bundt
Put cherry pie filling into an 8-inch square dish.
Cut bread into strips (3 strips per slice) and cover cherries.
Mix together melted margarine, sugar and beaten egg.
Pour over bread evenly to cover.
Bake at 350\u00b0 for 30 minutes.
Dump cherry pie filling into 9 x 13-inch pan.
Sprinkle yellow cake mix over it.
Cut butter over all.
Bake about 20 minutes or until brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
Dump cherry pie filling into baking dish. In a medium bowl, stir together rolled oats, brown sugar, flour, baking powder and chopped. Pour over cherries. Drizzle melted butter over top.
Bake in the preheated oven for 40 minutes, or until lightly browned.