EASY CHERRY CAKE
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.
Provided by Suzanne Larsen
Categories Cakes
Time 50m
Number Of Ingredients 4
Steps:
- 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.
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