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cherry pie filling
Preheat the oven to 350 degrees F.
Spread the 16-ounce can of cherry pie filling in the bottom of a 9x13-inch cake pan.
Note: You may need more pie filling, so use an 8-ounce can at this point.
Pour the dry cake mix over the cherry pie filling.
Melt the stick of butter and then drizzle it evenly over the cake mix.
Remove the cake from the oven and let cool completely.
Spread the Cool Whip evenly over the cooled cake.
Cover the cake and place it in the freezer.
When you are ready to serve the cake, remove it from the freezer and allow it to thaw slightly.