Easy Cherry Cake

Suzanne Larsen


My sister gave me this recipe back in the 70s. She's passed on now, so I try to make it at least once a year because it brings back many memories of when we used to cook together.


★★★★★ 1 vote

10 Min
40 Min


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  • 16-24 oz
    cherry pie filling
  • 1 box
    yellow cake mix
  • 1 stick
  • 16 oz
    cool whip

How to Make Easy Cherry Cake


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Pour the dry cake mix over the cherry pie filling.
  4. Melt the stick of butter and then drizzle it evenly over the cake mix.
  5. Bake for 40 minutes.
  6. Remove the cake from the oven and let cool completely.
  7. Spread the Cool Whip evenly over the cooled cake.
  8. Cover the cake and place it in the freezer.
  9. When you are ready to serve the cake, remove it from the freezer and allow it to thaw slightly.

Printable Recipe Card

About Easy Cherry Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtags: #easy, #cherry, #cake

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