Reviewed: Feb. 22, 2012

Have always loved this cake...

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Carla

Reviewed: Nov. 13, 2011

This was divine! I followed others suggestions in adding vanilla and almond extracts. I also halved the sugar and used powdered sugar. My six year old and I made this together and got rave reviews. We frosted the cake then put it in the fridge overnight. It was absolute divinity, thanks! EDIT: I made this cake again for a birthday party. To keep the cherries from settling on the bottom I added 1/2 cup of the cake mix to the cherries in a separate bowl. Added the eggs to the remaining cake mix, roughly mixed, then added the cherry mixture and mixed until barely combined but not enough to break up the cherries too bad. I also added 1 tsp of almond extract. I baked for 18 minutes in muffin cups and frosted with Cream Cheese Frosting II from this recipe. It was the TALK of the office!

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Reviewer:

working azmom of 2

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Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Oct. 30, 2011

I used the package chocolate cake mix ,3 eggs, some vanilla (1 tsp) and a 32 oz jar of cherry pie filling but I put in the mixture about 2/3rds of the jar (2 cans work also). That left a little over a cup of filling to use for topping with Cool Whip. USE A BUNDT PAN! It makes a nice presentation. I baked it (it's thick) for about 45 mins until a toothpick comes out clean. Let it rest for about 10 mins then flip onto a plate. Then, instead of the frosting I topped each slice with a dollop of the Cool Whip and a spoon of cherry filling on top of that. Keep refrigerated it even tastes better cold.

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SALSU

Reviewed: Oct. 11, 2011

So moist and tasty! I made this into cupcakes for a bake sale, making sure I got at least a couple cherries in each one. I didn't make the frosting, just used cream cheese frosting from the store. Yum!

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Caitlyn

Reviewed: Nov. 10, 2010

Very good, and very moist! Made this for a dinner at church, and people were eating it up. Thanks for the recipe, will make again!

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Reviewer:

KATHY

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: May 6, 2010

This cake is so simple to make. I have served with cool-whip. Also with vanilla ice cream & plain.

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KATHIE925

Reviewed: Mar. 11, 2010

I made this cake for my husband's office. It's been less than an hour since they ate it and I've already gotten 3 phone calls raving and asking for the reipe. Only down side, now they want to bake for every occassion. Thank you for a great and easy recipe.

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granniex3

Reviewed: Feb. 13, 2010

Good. Used at potluck. did not try frosting. Used small amt. can fudge frosting while cake was warm.

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Linda Lee

Reviewed: Feb. 5, 2010

Loved this! I made it exactly like the orginal. Big hit, easy to make . thanks Kathy

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Reviewer:

whatyagotcookin

Reviewed: Dec. 28, 2009

Very moist - excellent. I put the cherry pie filling in the mixer with the cake mix to crush the cherries as we don't care for them whole in cakes. We loved it!

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