In the late 60's, Gerry Buss was the first one I knew who made this cake and I've done it with different variations since then.
Heat oven to 350-degrees. Grease and flour rectangular pan, 9x13-inches.
3 whole eggs (or 3/4 cup cholesterol-free egg product)
1 package of your favorite devil's food cake mix
1 can (21 oz.?) cherry pie filling
1/3 cup vegetable oil
*1 package (4-serving size) instant chocolate pudding and pie filling (Optional)
Beat eggs in large bowl. Stir in cake mix (dry), pie filling and oil until blended.
Spread in pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. (Surface of cake will be bumpy.) Cool completely.
*Optional (I think this cake is good/moist enough w/out this): Prepare pudding to be thicker (as directed on package for making a pie). Let stand about 5 minutes or until thickened. Spread over cake. Store covered in refrigerator.
I've used a white cake mix and added blueberry pie filling; a spice cake with apple pie filling; a white cake with raspberry pie filling, etc. Use whatever flavor combination you like.
Also, I've baked all of the above in a prepared large 15" long jelly roll pan and served them as squares with a dollop of whipped cream or small scoop of ice cream. Baking in the jelly roll pan requires less baking time, so check for doneness after 20 minutes-- the top will be bumpy-- the cake will be moist. Cool, and enjoy!
Milkmaid's Recipe Box
FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)
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