"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." — Jim Animal
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1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) package
1 (16 ounce) can
cherry pie filling
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.
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.
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!
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!
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.
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.
My Co-workers BEG me to make this delicous treat.
Followed the directions exactly. Too sweet, too rich, took too long to cook. Throwing this out.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Chess Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 121
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