These Chocolate Cherry Bars have been a go-to when I need an easy dessert that still reads like something special. I first made a variation of this bar at a neighborhood potluck after discovering an old recipe card from Christy Denney tucked inside a church cookbook. The combination of devil's food cake mix and cherry pie filling creates a tender, moist base that surprises people because it tastes homemade even though the method is simple. The texture is soft and slightly springy, studded with juicy pockets of cherry, while the frosting becomes a glossy, sliceable coat that makes each bar feel indulgent.

I love this recipe because it stretches a single can of filling into a lot of servings — perfect for church socials, bake sales, or school events. The almond extract is a small but powerful note that ties the cherry and chocolate together and gives the bars a bakery-quality aroma. Personally, my family calls these the “magic pan” bars because they always vanish quickly: kids love the sweet frosting, and adults keep sneaking second pieces. If you want a reliable dessert that travels well and keeps for days, these are the ones to make.

Ingredients

• Devil's food cake mix: Use a standard 18.25-ounce package for best texture; a 15.25 or 16.25-ounce box will also work but expect slight differences in crumb and bake time. I like Duncan Hines or Pillsbury for consistent results.
• Cherry pie filling: One 21-ounce can gives a sweet, jammy burst of fruit throughout the pan. Look for pie filling (not pie cherries) for a thicker consistency that holds up during baking.
• Almond extract: Just 1 teaspoon brightens the cherry flavor; use pure almond extract for the cleanest aroma. If serving guests with nut allergies, omit and add a little vanilla instead.
• Eggs: Three large eggs, beaten. Eggs provide structure and richness; room temperature eggs incorporate more evenly and help yield a tender crumb.
• Sugar, milk, butter (for frosting): The frosting combines granulated sugar, whole milk, and unsalted butter into a boiled glaze that is finished with chocolate chips for a silky sheen.
• Semisweet chocolate chips: One cup melts into a glossy frosting; use good-quality chips or chopped chocolate for deeper flavor.

Instructions

Prepare the pan and preheat: Preheat the oven to 350°F. Grease and lightly flour either a 15x10x1-inch sheet pan for a thinner tray bake or a 13x9-inch baking dish for thicker bars. Proper greasing ensures the bars release cleanly; I use a light coat of butter and a dusting of flour for best results. Mix the base: In a large bowl, combine the cake mix, entire can of cherry pie filling, 1 teaspoon almond extract, and the 3 beaten eggs. Stir until well blended. A stand mixer on low will break up the cherries slightly and produce a smoother batter; stirring by hand preserves larger cherry pockets. Scrape the bowl sides to ensure even mixing. Transfer and bake: Spread the batter into the prepared pan so it is even across the surface. For a 15x10-inch sheet, bake at 350°F for 20 to 30 minutes; for a 13x9-inch dish, bake 25 to 35 minutes. Test with a toothpick in the center: it should come out mostly clean with a few moist crumbs, not wet batter. Visual cues include a springy top and slightly pulled-away edges. Make the frosting: While the bars bake, combine 1 cup granulated sugar, 1/3 cup milk, and 5 tablespoons butter in a small saucepan. Bring to a rolling boil and continue to boil for 1 full minute while stirring constantly to prevent scorching. Remove from heat, stir in 1 cup semisweet chocolate chips and 1/4 teaspoon almond extract until smooth and glossy. Finish and cool: Pour the warm chocolate frosting over the warm bars and spread evenly with an offset spatula. Allow the pan to cool on a wire rack for about 2 hours or until completely cooled and the frosting has set. To speed this, place the pan uncovered in the refrigerator for 30 to 40 minutes. Once set, cut into 36 squares for small, party-size portions.

Storage Tips

Store cooled squares in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; the chill firms the frosting and makes slices easier to handle. For freezing, flash-freeze individual squares on a baking sheet for an hour, then transfer to a freezer-safe bag or container and keep for up to 3 months. When reheating, bring to room temperature or warm briefly in a 300°F oven for 5 to 8 minutes to soften the frosting without melting it completely. Use parchment layers between stacked squares to prevent sticking.

Ingredient Substitutions

If you need to adapt ingredients, swap devil's food mix for a chocolate cake mix of similar size; expect slight flavor and color changes. For a dairy-free version, replace the milk with a non-dairy milk and use dairy-free margarine instead of butter in the frosting, and choose dairy-free chocolate. To avoid nuts, omit almond extract and add 1 teaspoon pure vanilla extract. If you prefer a less sweet frosting, reduce the sugar in the glaze by 2 tablespoons and add 1 tablespoon of unsweetened cocoa powder to deepen chocolate flavor without extra sweetness.

Serving Suggestions

Serve these squares slightly chilled or at room temperature. For a simple dessert plate, add a dusting of powdered sugar, a few fresh cherries, and a small scoop of vanilla ice cream. They pair well with strong coffee or a dessert wine such as a late-harvest Riesling. For festive occasions, top each square with a toasted almond flake (unless allergies are a concern) or pipe a small rosette of whipped cream to add visual appeal. Cut into smaller bite-size portions for parties or into larger squares for dessert plates.

Cultural Background

Layered and tray-baked sweets like these have roots in home-baking traditions where convenience met comfort. Using boxed cake mix as a shortcut has been common in American kitchens since the mid-20th century, providing reliable structure while allowing cooks to add fresh or canned fruits and custom frostings. The combination of chocolate and cherries echoes classic European pairings such as Black Forest flavors, adapted into an American potluck-friendly format that emphasizes ease and shareability.

Seasonal Adaptations

In summer, swap canned cherry filling for fresh cherry compote made from pitted cherries, sugar, and a splash of lemon juice reduced until thick; this gives a brighter, less syrupy fruit layer. For winter holidays, add 1/4 teaspoon cinnamon to the batter and finish bars with a sprinkle of crushed candy canes over the frosting. For a spring twist, fold a handful of chopped strawberries into the batter along with the cherries for mixed-berry appeal. Small changes like these shift the bar to match seasonal produce and occasion vibes.

Meal Prep Tips

To prepare ahead for events, bake the base and cool completely the day before; store the un-frosted slab wrapped in plastic in the fridge. On the day of serving, prepare the frosting and glaze while guests arrive, then pour over and refrigerate until set. This keeps the shine and prevents sticky transport. For large fundraisers, use the 15x10-inch sheet pan method to produce more portions per batch. Pack squares in shallow bakery boxes with parchment layers for easy handout and sale.

These bars are a wonderful example of how a few smart shortcuts and classic flavor combinations can produce a dessert that feels homemade and celebratory. Whether you're feeding a crowd or making a tray for the neighbors, these chocolate cherry bars reliably deliver smiles and seconds.