Prep 15 mins
Cook 45 mins
This is a sweet and delicious cake. The recipe was on the side of a cake mix box several years ago. I can't remember what it was called back then. Edited on July 6, 2004: From my own recent and personal experience, try to avoid using store/off brand canned pie filling. They tend to have more of the glaze rather than cherries. The cake won't have as many cherries in it as it would with Comstock or other name brand Pie Filling.
- 1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box yellow cake mix
- 3 large eggs
- 1 cup water
- 1⁄4 cup oil
- 1 (23 ounce) can cherry pie filling
- Preheat oven to 350.
- Grease and flour bottom and sides of a 9x13x2" cake pan.
- In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
- Pour batter into prepared cake pan.
- Smooth evenly in pan.
- Drop spoonfuls of the pie filling on top of the cake batter.
- With a knife, swirl the cherry pie filling into the cake batter.
- Be careful not to touch the bottom of the cake pan with the knife.
- This might remove some of flour/shortening coating, causing the cake to stick.
- Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
- Allow to cool for 10 minutes.
- May be served warm or cooled.
- May be served with ice cream or whipped topping.
Great recipe Aunt Woofie! I dusted the top of the cake with some fine icing sugar (just to make it look nice), and we ate it plain! It was delicious. Since there is only two of us, I cut it in half and I've got the other half in the freezer. Thanks for sharing!
Simple. Wonderful. What more can I say (especially around a mouthful of this cake!)
Wow this is good! I love a cake that needs no frosting, this cake is moist and so delicious, and very pretty too! I had jumbo eggs so i used only 2 and this cake came out perfect! Thanks so much.