A double-layer cake made with cherry pie filling, topped with cream cheese frosting and cherry pie filling. Very moist and dense and cherry-licious. You can also put it in a 9 x 13 inch pan if you don't want to store the two layer cake

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

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  • Ignore instructions on cake box. In a large bowl, beat eggs, add 1 can pie filling and combine. Add cake mix and beat until well mixed. The batter will be stiff.

  • Pour half of the batter into each pan and spread evenly. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until a toothpick inserted into the center of cake comes out clean. Cool a couple of minutes, then turn layers out onto cooling rack. Cool completely before icing.

  • For the icing: Beat butter, cream cheese, and vanilla until smooth. Add confectioners sugar and continue beating until smooth.

  • Ice a layer, add the second layer, and finish icing the cake. Refrigerate until time to serve. Just before serving, pour the cherry pie filling on top and spread it gently to the edges. A few of the cherries will roll down the sides. That's what you want.

Nutrition Facts

609 calories; 20.5 g total fat; 88 mg cholesterol; 429 mg sodium. 101.9 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2011
This was OUTSTANDING! I made it in a heart pan for a Valentines Day banquet... I used a whole can of reg (not lite) cherry pie filling drizzled over the top and down the sides and in the center of the heart and it was as beautiful as it was delicious! So easy too... I highly recommend this one! Read More
(7)

Most helpful critical review

Rating: 2 stars
08/29/2002
This cake tasted quite artificial and very sweet. I probably won't make it again. Read More
(2)
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/24/2011
This was OUTSTANDING! I made it in a heart pan for a Valentines Day banquet... I used a whole can of reg (not lite) cherry pie filling drizzled over the top and down the sides and in the center of the heart and it was as beautiful as it was delicious! So easy too... I highly recommend this one! Read More
(7)
Rating: 5 stars
02/24/2011
This was OUTSTANDING! I made it in a heart pan for a Valentines Day banquet... I used a whole can of reg (not lite) cherry pie filling drizzled over the top and down the sides and in the center of the heart and it was as beautiful as it was delicious! So easy too... I highly recommend this one! Read More
(7)
Rating: 5 stars
10/29/2010
Was looking for a cake that I could make for my father-in-law's 75th birthday and test tried this. I wasn't sure about just using 3 eggs to the cake mix since some reviews said it was a little dry. I added 1/2 cup of natural applesauce to the batter. Followed the frosting recipe except I used regular cherry pie filling instead of light. Topped the cake off with 1/2 can of the cherries. It turned out pretty moist and delicious. Definately a runner up on my cake list to make. Thanks! Read More
(6)
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Rating: 5 stars
02/16/2006
I made this cake in heart shaped pans for our Valentine's Day potluck at work. Everyone LOVED it! I was concerned about the texture when I took it out of the oven. It was very heavy and i was worried that it wasn't done but it was perfect when I cut it at the potluck! I'm going to try it with chocolate cake mix next time. Read More
(3)
Rating: 4 stars
01/22/2006
I made this as a 2 layer cake- couldn't figure out exactly how to do it in a 9x13. Interesting cake almost a cheesecake flavor. The men really loved it. I liked it but it wouldn't be favorite. Read More
(3)
Rating: 5 stars
08/04/2008
This is a great recipe. I omitted the cherries on top and I also added 1/3 c of butter to the batter. I baked in a 9x13" pan. I will be making this again and again. Thanks for sharing. Read More
(3)
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Rating: 5 stars
12/10/2004
I made this cake for Thanksgiving. I got more raves than I knew what to do with. It is a very attractive cake-a pretty pink in the middle. It is undoubtedly the best cake I've ever eaten. Read More
(3)
Rating: 5 stars
06/23/2011
This is a great recipe! No fail and extreme fast and easy! I've made it twice now. First time I made it I only used the one can of cherry pie filling using it in the cake mix. I also decreased the vanilla extract by 1 teaspoon and the powdered sugar to only about 1 1/2 cups I don't like really sweet frosting... The second time I made the cake I decided to try something a little different I used apple pie filling instead only in the cake mix and also made the frosting with less sugar like I mentioned above. Sprinkled the cake with a little nutmeg on the top it was really scrumptious! Next time I make it I might try either blueberry or peach pie filling!!! Thanks for the recipe it's a keeper! Read More
(2)
Rating: 5 stars
12/30/2003
Very yummy! Made this for Christmas. Everyone commented on how pretty it looked then about how good it tasted! I can't wait to make another one. Quick and easy too! Read More
(2)
Rating: 5 stars
05/12/2006
I thought this was a great moist cake. I made it exactly as stated in a heart shaped pan. The only thing I would do differently next time is to used regular cherry filling on the top instead of light because I thought it had more of a diet taste and I am eating cake so I want the goodies. Read More
(2)
Rating: 2 stars
08/29/2002
This cake tasted quite artificial and very sweet. I probably won't make it again. Read More
(2)