These Chocolate Cherry Bars have been a favorite at family gatherings and potlucks for as long as I can remember. I discovered this exact combination while looking for a quick tray bake to bring to a church picnic; it was Christy Denney's version that stuck with me because of its effortless assembly and reliably crowd-pleasing flavor. The base is a simple cake-mix batter that becomes wonderfully moist thanks to the cherry pie filling, and the finishing glaze melts into the warm bars to create a shiny, decadent top that everyone raves about.

What makes this dessert special is the balance between the rich chocolate cake and the bright jammy pockets of cherry. The almond extract is a small but important detail that lifts the flavor and echoes the classic cherry-almond pairing. I love how this recipe turns pantry staples into something that feels homemade and celebratory. Every time I bring a pan my relatives ask for the recipe, and my niece always saves the corner piece because it has the highest ratio of frosting to cake.

Ingredients

• Cake Bars: One 18.25-ounce package of Devil's Food cake mix. I choose a high-quality brand for consistent results; the darker cocoa in Devil's Food gives a richer chocolate background that pairs perfectly with cherry. You can substitute a 15.25- or 16.25-ounce mix if that is what you have on hand.
• Cherry pie filling: One 21-ounce can. Use a standard supermarket brand for thick, syrupy filling; avoid the low-sugar varieties that can be too thin. The filling keeps the base moist and creates the cherry pockets that make these bars memorable.
• Almond extract: One teaspoon. A small amount goes a long way. I use pure almond extract rather than imitation for the most vivid flavor; it brightens the cherries and complements the chocolate.
• Eggs: Three large eggs, beaten. They provide structure and tenderness. Room temperature eggs incorporate more evenly into the batter.
• Frosting: One cup granulated sugar, one third cup milk, five tablespoons butter, one cup semisweet chocolate chips, and one quarter teaspoon almond extract. These ingredients combine into a quick boiled glaze that is glossy and fudgy once spread over the warm pan.

Instructions

Step 1: Preheat and prepare the panPreheat the oven to 350 degrees Fahrenheit. Grease and lightly flour either a 15 by 10 by 1-inch jelly-roll pan or a 13 by 9-inch baking dish. Use a thin layer of butter or nonstick spray and tap a small amount of flour, then tap out the excess; this ensures clean release and an even edge. The 13 by 9-inch pan will yield slightly thicker bars and will require a few extra minutes of baking time.Step 2: Combine the base ingredientsIn a large mixing bowl, add the cake mix, the entire 21-ounce can of cherry pie filling, one teaspoon almond extract, and the three beaten eggs. Mix until homogenous. You can use a stand mixer fitted with the paddle on low to break up cherries slightly for an even texture, or stir by hand with a silicone spatula for larger cherry pieces. Stop when the batter is smooth and no dry streaks of cake mix remain.Step 3: Bake the barsPour the batter into the prepared pan and spread into an even layer. Place in the preheated oven. For the 15x10x1-inch pan bake 20 to 30 minutes; for the 13x9-inch pan bake 25 to 35 minutes. Test with a toothpick in the center; it should come out clean or with a few moist crumbs but not wet batter. Look for the edges to pull away slightly from the pan and the center to spring back when touched.Step 4: Make the chocolate almond glazeWhile the bars bake, combine one cup granulated sugar, one third cup milk, and five tablespoons butter in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Allow it to boil for one minute while stirring constantly so it does not scorch. Remove from heat and immediately stir in one cup semisweet chocolate chips until melted and smooth, then stir in one quarter teaspoon almond extract.Step 5: Finish and coolOnce the bars are out of the oven, pour the warm glaze over the warm bars and spread evenly with a spatula. The glaze will sink slightly and set into a shiny finish as the bars cool. Allow the pan to cool for about two hours at room temperature until the glaze is set, or speed cooling by placing the pan uncovered in the refrigerator. When fully cool, cut into 36 squares.

Storage Tips

Store cooled pieces in a single layer in an airtight container in the refrigerator for up to four days. If stacking is necessary, separate layers with parchment or wax paper to protect the glaze. For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer bag; frozen bars will keep for up to three months. Thaw overnight in the refrigerator, then bring to room temperature or warm gently for a few seconds in the microwave before serving. Avoid covering warm bars tightly, which can trap steam and make the glaze sticky and lose its shine.

Ingredient Substitutions

If you do not have Devil's Food mix, a regular chocolate cake mix will work but expect a slightly lighter chocolate flavor. For a less sweet option, choose a pie filling labeled tart cherries or reduced sugar. If you need a nut-free version, omit the almond extract and use a teaspoon of vanilla extract instead; the bars will still be delicious but lose that cherry-almond brightness. For dairy-free adaptations, substitute a plant-based milk and dairy-free margarine, and choose dairy-free chocolate chips — the texture will be close but a bit less glossy in the glaze. If you prefer a stronger cherry presence, fold in an additional half cup of drained maraschino cherries, but reduce the added sugar in the glaze by one tablespoon to compensate.

Serving Suggestions

Serve these bars at room temperature alongside a dollop of lightly whipped cream or a scoop of vanilla ice cream for an indulgent dessert plate. They also pair nicely with coffee or strong black tea for afternoon gatherings. Garnish individual squares with a few fresh cherries or a dusting of powdered sugar for presentation. For potlucks, arrange on a platter with decorative paper liners so guests can pick up portions easily. These bars also work well as part of a dessert table when paired with lemon bars and nut cookies for contrast.

Cultural Background

Tray bakes made from boxed cake mixes became widely popular in home baking during the mid-20th century in North America because they simplified dessert preparation while delivering consistent, crowd-pleasing results. Combining cake mix with canned pie filling is a classic retro shortcut that home cooks have adapted and refined over decades. The cherry-chocolate pairing has long been a staple in European and American baking, and the addition of almond extract echoes flavors commonly found in Central European pastries, where almond and cherry are often paired.

Seasonal Adaptations

In summer, substitute fresh cherry pie filling made from ripe sweet cherries cooked down with a touch of sugar and lemon. For winter holidays, swap the cherry for cranberry-apple pie filling and add a pinch of cinnamon to the glaze for warmth. Around Valentine’s Day, add a handful of chopped dark chocolate to the batter for extra richness and top with heart-shaped sprinkles for a festive touch. Small changes in filling or extract can reframe the bars for any season or celebration.

Meal Prep Tips

For streamlined meal prep, bake the bars the day before your event and store them in the refrigerator; glazing the morning of the event keeps the top glossy and prevents condensation in transit. Cut into 36 smaller bars to make portion control easier for boxed lunches or bake sales. Keep a small bag of extra chocolate chips and butter on hand to quickly remake glaze if it thickens too much in storage. When packing for transport, freeze the pan uncovered for 30 minutes to firm up the glaze before wrapping with foil; this prevents smudging and keeps the surface pristine.

These bars are comforting, adaptable, and ideal for sharing. They have become a beloved make-ahead option in my kitchen, and I hope you find as much joy serving them as I do.