CHERRY DESSERT CAKE BARS
Cherry dessert cake bars are easy to make and they taste wonderful.
Make these bars for dessert and serve with ice cream or have them with coffee. Either way they are delicious and you can use any kind of pie filling in the recipe. They would be great to take to any gathering or to serve friends and family on game day or holidays
Cherry dessert cake bars are made with a cake mix and delicious!
1 (15.25 ounce) box Pillsbury yellow cake mix (could use white cake mix)
1/4 cup butter or 4 tablespoons, melted
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 (20 ounce) can cherry pie filling
1 cup coconut
1 cup nuts, (walnuts or pecans)
Mix the dry cake mix with the 4 tablespoons melted butter, milk, eggs and vanilla extract using a mixer. Spray a 10 x 15 jelly roll pan with cooking spray. (You can line pan with foil and then spray or do it without the foil) Spread the cake mix over the bottom of the pan. Drop the cherry pie filling by teaspoons on top of the cake mix. Sprinkle on the coconut and nuts. Bake in a preheated 350 degree oven for 30 to 35 minutes. Remove from oven and let cool. Drizzle on powdered sugar glaze below.
Glaze:
1 cup powdered sugar
3 to 4 tablespoons milk
Whisk together and drizzle over cake.
I cut this in serving size pieces and put in a large Tupperware container with foil between the layers. It keeps several days in the refrigerator and is good cold or reheated.
Makes about 12 large servings. Enjoy!
Cherry Dessert Cake Bars
Ingredients
- 1 15.25 ounce box Pillsbury yellow cake mix (could use white cake mix)
- 1/4 cup butter or 4 tablespoons melted
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 20 ounce can cherry pie filling
- 1 cup coconut
- 1 cup nuts (walnuts or pecans)
- Glaze
- 1 cup powdered sugar
- 3 to 4 tablespoons milk
Instructions
- Mix the dry cake mix with the 4 tablespoons melted butter, milk, eggs and vanilla extract using a mixer. Spray a 10 x 15 jelly roll pan with cooking spray. (You can line pan with foil and then spray or do it without the foil) Spread the cake mix over the bottom of the pan
- Drop the cherry pie filling by teaspoons on top of the cake mix. Sprinkle on the coconut and nuts. Bake in a preheated 350 degree oven for 30 to 35 minutes. Remove from oven and let cool. Drizzle on powdered sugar glaze
Glaze Instructions
- Whisk together and drizzle over cake.
- Makes about 12 large servings.
Notes
Be sure and pin cherry dessert cake bars for later:
Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I make a dessert every week for the trash guys, mail lady, and anyone else that stops by on Wednesday. My mom and I have to eat anything that is left over the rest of the week. Mom loved this one. Mom doesn’t like desserts that are to sweet so I left offf the icing on half the dessert. She said this one is a keeper.
I made this delicious easy recipe this morning! Very tasty & my husband loved it! Thanks for ask the delicious recipes you post!!
Thank you! So glad it was a hit for you!
Made these bars for our Wednesday night bible study at church.. They were a big hit and everyone loved the taste plus the look. I will be making these again soon and use peach pie filling. Delicious
when do you put on the optional pudding layer and in what order?
I do not put in a pudding layer with this cake, Kelly. It does not call for pudding anywhere.
I don’t have the 10 x 15 pan and I don’t want to buy one just for this so would it be ok to use the 9×13. I did see someone else may have done this but I would like your opinion.
I think it would be ok Wendy but I have not tried it. The 10 x 15 is just a baking sheet like you cook biscuits on with a lip around the side. The 9 x 13 will make the cake part thicker I think. That should be the difference.
The cake rose and covered up cherries and pecans. What did I do wrong?
It sounds like you did not use a 10 x 15 jelly roll pan and may have used a 9 x 13.
Judy this looks SO good! Pinning it right now.
Looks delish, does it need the coconut. Not a favorite in our home.
You can leave it off.
I enjoy your recipes. Are your cook books available in stores?
Thank you for the kind comment. My cookbooks are available on my website only.
How do I get one of your cookbooks and how much are they?
Click here for the info. on the cookbooks Delores: https://thesouthernladycooks.com/about/shop/
That looks so good and easy.. thank you for this recipe..Definitely will make it…