This is a very rich cake and it sells great at bake sales, as well as my little restaurant. When baked, the cherries go under and the cheese rises to the top.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine cake mix and butter. Mix until crumbly. Pat mixture into bottom of 9x13 inch glass baking dish.

  • Bake at 350 degrees F (175 degrees C) for 10 minutes.

  • In large bowl, combine cream cheese and confectioners sugar. Mix until smooth. Pour over pre-baked cake mix. Top with cherry pie filling.

  • Bake at 350 degrees F (175 degrees C) for 35 minutes, or when you see the cheese rise to the top. Cherries usually go under when baked.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

253.8 calories; 1.8 g protein; 32.3 g carbohydrates; 31 mg cholesterol; 227.1 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/18/2005
Overall its a great recipe. Few tricks of the trade need to be used though. 1. I used homestyle butter cake mix with a stick of butter- mix until CRUMBLY and pat it into the pan and bake for 10 min. 2. Unlike stated in the recipe the cream cheese mixture will not pour on top of the cake mix because it is too sticky- so I just dollop it all over the top of the hot cake layer and let it set for a minute and lightly spread it all over the cake- the heat makes the cream cheese easier to work with. 3.Bake for 35 min or when you see the cream cheese layer rise around the EDGE of the pan and brown. It will not rise to the top as stated in the recipe. 4. I used canned lemon filling with this instead of cherries- it makes great lemon bars! I haven't had any problems with sticking- I use the Bakers Secret 13 X 9" Cake pan if that helps. Try it again with my hints and you won't be disappointed. Read More
(24)

Most helpful critical review

Rating: 1 stars
01/04/2007
I have found so many good recipes at 'allrecipes' so I had high hopes for this one. It was hands down one of the worst I have ever made. Even after reading the reviews and making the suggested changes it was a disappointment. It stuck to the pan took twice as long to bake the cherries didn't sink. I will not make this cake again. Read More
(4)
22 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
09/18/2005
Overall its a great recipe. Few tricks of the trade need to be used though. 1. I used homestyle butter cake mix with a stick of butter- mix until CRUMBLY and pat it into the pan and bake for 10 min. 2. Unlike stated in the recipe the cream cheese mixture will not pour on top of the cake mix because it is too sticky- so I just dollop it all over the top of the hot cake layer and let it set for a minute and lightly spread it all over the cake- the heat makes the cream cheese easier to work with. 3.Bake for 35 min or when you see the cream cheese layer rise around the EDGE of the pan and brown. It will not rise to the top as stated in the recipe. 4. I used canned lemon filling with this instead of cherries- it makes great lemon bars! I haven't had any problems with sticking- I use the Bakers Secret 13 X 9" Cake pan if that helps. Try it again with my hints and you won't be disappointed. Read More
(24)
Rating: 4 stars
09/18/2005
Overall its a great recipe. Few tricks of the trade need to be used though. 1. I used homestyle butter cake mix with a stick of butter- mix until CRUMBLY and pat it into the pan and bake for 10 min. 2. Unlike stated in the recipe the cream cheese mixture will not pour on top of the cake mix because it is too sticky- so I just dollop it all over the top of the hot cake layer and let it set for a minute and lightly spread it all over the cake- the heat makes the cream cheese easier to work with. 3.Bake for 35 min or when you see the cream cheese layer rise around the EDGE of the pan and brown. It will not rise to the top as stated in the recipe. 4. I used canned lemon filling with this instead of cherries- it makes great lemon bars! I haven't had any problems with sticking- I use the Bakers Secret 13 X 9" Cake pan if that helps. Try it again with my hints and you won't be disappointed. Read More
(24)
Rating: 4 stars
09/02/2003
THIS IS A DELICIOUS RECIPE. HOWEVER THERE IS AN ERROR IN THE PRINTING. IT CALLS FOR ONE CUP OF BUTTER WHEN IT MOST DEFINITELY SHOULD BE ONE STICK OR 1/2 CUP. I TRIED TO MAKE THE RECIPE AS PRINTED BUT THE DOUGH DID NOT COME OUT "CRUMBLY" AND NEVER COOKED. I WENT AHEAD AND ADDED THE OTHER INGREDIENTS BUT IT BAKED OVER THE PAN AND THERE WAS RAW CAKE BATTER INSIDE. IT NEVER COOKED. JUST WANTED TO LET EVERYONE KNOW! Read More
(18)
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Rating: 4 stars
07/30/2003
I followed the recipe as directed and the cake was wonderful! However I tried to vary the recipe by using Devil's Food Cake mix and it did not work well. If the mix is not crumbly then you have over-stirred the mixture. Follow the recipe (USE SOFTENED BUTTER AND CREAM CHEESE - DO NOT MELT THE BUTTER!) as directed and you will get pats on the back as I did!! VERY VERY RICH Tasting! Also remember to put the cream cheese down first or the cherries will make the bottom crust/cake very soggy and awful! Read More
(14)
Rating: 5 stars
03/30/2009
Gooey Goodness!!! I was nervous while it was baking I used a dark non-stick pan instead of the glass one the recipe called for. I noticed after 10 minutes of baking the edges were starting to get really brown so I covered the whole dish with foil and baked for 30 more minutes. It was gooey and wonderful everyone loved it. I'll definately be making this again. If you're expecting a solid bar this isn't the recipe that you want. Also it's super rich so serving it with vanilla ice cream helps cut the sweetness. Read More
(6)
Rating: 5 stars
05/05/2009
This cake was simple to make and tasted so good! My husband loved it as did everyone we shared it with. It's not the prettiest thing but the taste is amazing so well worth it. I will definitely make this again. Read More
(5)
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Rating: 1 stars
01/03/2007
I have found so many good recipes at 'allrecipes' so I had high hopes for this one. It was hands down one of the worst I have ever made. Even after reading the reviews and making the suggested changes it was a disappointment. It stuck to the pan took twice as long to bake the cherries didn't sink. I will not make this cake again. Read More
(4)
Rating: 5 stars
07/29/2006
My Co-workers BEG me to make this delicous treat. Read More
(4)
Rating: 1 stars
07/30/2003
Followed the directions exactly. Too sweet too rich took too long to cook. Throwing this out. Read More
(4)
Rating: 2 stars
04/21/2007
This cake turned out like everyone else has stated: The cherries didn't rise to the top (which isn't a huge deal but it's what you expect when the recipe says that's what will happen) the center didn't cook and I couldn't spread the cream cheese mixture over the gooey crust. When it was done baking the outside edges were nearly burned and the middle was still gooey. I probably won't make this recipe again. I wish I had read the reviews before making this. Read More
(3)