Reviewed: Jun. 25, 2011

i made this today for my daughters 3rd birthday but used strawberry pie filling instead of cherry. talk about yummy!!!

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Reviewed: Jun. 22, 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!

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hungry

Reviewed: Feb. 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!

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Bev511

Cooking Level: Intermediate

Reviewed: Oct. 28, 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!

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Nancy from WA

Cooking Level: Intermediate

Reviewed: Sep. 3, 2010

This cake tastes amazingly great, and it's really pretty!

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ohwhatamess

Cooking Level: Intermediate

Reviewed: Jul. 8, 2010

I made this for our 4th of July get together and everyone LOVED it. I did not use LITE pie filling, just regular. I also made it into a single sheet cake instead of a double layer. Will make again and again.

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AshleyHall

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Reviewed: Sep. 2, 2009

I made this cake in the 9 x 13 inch pan because I did not want to deal with the mess that I envisioned with the cherry topping. Made the cake according to directions with the exception of adding an extra egg. Turned out wonderful and very moist. Have already had a request from my mom for the recipe. Very good, quick and easy!

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Carmi

Cooking Level: Expert

Reviewed: Mar. 8, 2009

This cake was really good although I think the frosting would be better if it was more pudding like. I also think it could use about 1/2 tsp of almond extract to bring out more of the cherry flavor. The only change I made was to add a 1/4 cup of oil to the batter. It was a very moist cake and tasty.

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Tina

Reviewed: Feb. 17, 2009

I made this cake for my boyfriend for Valentine's Day. He absolutely loved it despite the fact that he is not a huge cake person. The cherries add a nice subtle flavor, and the frosting was absolutely divine! I ended up not making it a 9 X 13 rather than the suggested double. That being said, I did end up with an overabundance of frosting. It may be wise to cut the frosting recipe down if you plan on making a single cake unless you are a frosting lover.

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Jess

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Aug. 4, 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.

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3 users found this review helpful