Total Time
55mins
Prep 10 mins
Cook 45 mins

CHOCOLATE, CHERRIES, and COCONUT!!! These 3 make a very tasty dessert! Made into a sheet cake which easily cuts into pretty squares. An additional can of cherry pie filling made be used for topping. Best made a day ahead for flavors to meld. Use regular cake mix without pudding.

Ingredients Nutrition

Directions

  1. Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
  2. Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
  3. Sprinkle with coconut.
  4. Spoon cherry pie filling over coconut.
  5. Pour remaining one-half of cake mixture and smooth out evenly.
  6. Bake in a 350 degree oven for 40 or 45 minutes.
  7. Let cool completely.
  8. Spread cool whip over entire cake.
  9. If desired, garnish with additional cherry pie filling.
  10. Keep refrigerated.
  11. Serve in squares and enjoy!
Most Helpful

5 5

I made this cake for my father-in-law's birthday and it was so good! I left out the coconut because I don't like it and I loved the way it turned out!

5 5

Very, very good. I love cherry pie filling used in different things so this attracted me right away. The cake was so moist. I made it the way you said to do it but would leave out the coconut next time only because my hubby didn't care for the coconut in it. I liked it though. I will make this again. I may even try it with a white cake mix. It would be very pretty too. Even apple pie filling with a spice cake. Anyways, it was yummy and it is in my cookbook to stay. Thanks so much for sharing.