These Chocolate Cherry Bars have been a potluck lifesaver in my kitchen for years. I first tried this version after a neighbor brought a pan to a summer block party; the bars disappeared so quickly that I begged for the recipe and then tweaked it to suit my family. The combination of a tender, chocolatey base studded with whole cherries and topped with a glossy chocolate frosting is one of those simple pleasures that feels indulgent without being fussy. Every bite delivers soft cake, pockets of fruit, and a rich coating that sets to a perfect sliceable finish.

I love that this come-together treat starts with a boxed Devil's Food cake mix and a can of cherry pie filling—two pantry workhorses that make the batter impossibly easy to mix yet reliably delicious. I often make a double batch for holidays, and the bars travel well: they hold up on a picnic table and still maintain their glossy topping. For busy weeknight dessert duty or last-minute gatherings, these are my go-to because they require minimal hands-on time and deliver maximum comfort. The almond extract lifts the cherry flavor and pairs beautifully with semisweet chocolate, creating a classic cherry-chocolate partnership.

Ingredients

• Devil's Food Cake Mix: 1 (18.25-ounce) package works best for structure and deep chocolate flavor; you can substitute a 15.25- or 16.25-ounce package if that’s what you have. Choose a name-brand blend for consistent texture—the slightly higher fat versions often yield a moister crumb.
• Cherry Pie Filling: 1 (21-ounce) can—look for full-cherry filling rather than cherry pie topping with sugar crystals. The canned filling keeps the bars reliably moist and distributes whole cherries throughout.
• Almond Extract: 1 teaspoon in the batter and 1/4 teaspoon in the frosting—use pure almond extract for the most pronounced, nutty-fruity lift. It brightens the cherries without introducing grainy textures.
• Eggs: 3 large, beaten—eggs provide structure and help the cake mix hydrate properly; use room-temperature eggs for even blending.
• Frosting Sugar: 1 cup granulated sugar—dissolves when boiled with milk, creating a shiny ganache-like finish.
• Milk: 1/3 cup (whole milk recommended)—adds richness and helps the sugar dissolve; for extra creaminess, use 2% or whole milk.
• Butter: 5 tablespoons unsalted—adds flavor and sheen to the frosting; melt and bring to a brief boil with the milk and sugar.
• Semisweet Chocolate Chips: 1 cup—use quality chips or chopped semisweet chocolate (about 6 ounces) for the smoothest frosting.

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F. Grease and flour a 15x10x1-inch baking pan or a 13x9-inch baking dish—both sizes work, but baking times vary slightly. I usually line the pan with parchment leaving an overhang for easy removal. Mix the Batter: In a large bowl combine the cake mix, cherry pie filling, 1 teaspoon almond extract, and the beaten eggs. Stir until fully blended; use a stand mixer on low to break up cherries slightly for a more uniform crumb, or stir by hand if you want distinct whole cherries. The batter will be thick and glossy. Spread and Bake: Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake at 350°F until a toothpick inserted in the center comes out clean—about 20–30 minutes for a 15x10x1-inch pan or 25–35 minutes for a 13x9-inch pan. Look for a slightly springy top and edges beginning to pull away from the pan. Make the Frosting: While the bars bake, combine 1 cup sugar, 1/3 cup milk, and 5 tablespoons butter in a small saucepan. Bring to a rolling boil over medium heat and boil 1 minute, stirring constantly to dissolve the sugar. Remove from heat and immediately stir in 1 cup semisweet chocolate chips and 1/4 teaspoon almond extract until completely smooth. Top the Warm Bars: As soon as the bars come out of the oven, pour the warm chocolate mixture over them and spread quickly with an offset spatula. Working while warm ensures a smooth finish that sets glossy. Cool the pan at room temperature for about 2 hours until fully set; speed the process in the refrigerator if you’re short on time. Slice and Serve: Once cooled and set, remove from the pan using parchment overhang if used, transfer to a cutting board, and slice into 36 bars. Use a sharp knife and wipe between cuts for clean edges.

Storage Tips

To keep bars fresh, cool completely and store in an airtight container. At room temperature they stay moist for 2 days; refrigerating extends life to 4–5 days and keeps the frosting firmer—allow bars to sit at room temperature 20–30 minutes before serving for softer texture. For freezing, cut into individual portions and wrap each piece in plastic wrap, then place in a zip-top freezer bag or airtight container; they’ll keep for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If the frosting dulls in the fridge, a quick 10–15 minute rest at room temp brightens the shine.

Ingredient Substitutions

If you don’t have Devil’s Food mix, use a chocolate cake mix of any brand—nutrition and texture may vary slightly. Cherry pie filling can be substituted with cherry preserves diluted with a tablespoon of water to mimic the canned syrup; fold in whole chopped maraschino cherries if you want more fruit pieces. For a dairy-free version, substitute vegan butter and a plant-based milk like oat or soy, but the frosting may set a touch softer. If almond extract is a concern, replace with 1 teaspoon vanilla extract—less pronounced but still delicious.

Serving Suggestions

Serve these bars on a platter with a dusting of powdered sugar or a scatter of toasted sliced almonds for crunch. They pair beautifully with a small scoop of vanilla ice cream or a dollop of lightly whipped cream for an elevated dessert. For brunch, serve alongside coffee and fresh berries; for holiday parties, garnish with a few fresh cherries or a drizzle of melted white chocolate to contrast the dark glaze.

Cultural Background

Combining cherries with chocolate is a classic pairing seen across many European and American desserts—from Black Forest cake to chocolate-cherry pastries. Using boxed cake mix as a base is a beloved American convenience-cooking tradition, particularly popular in community bake sales and potlucks where reliable, reproducible results matter. This recipe is part of that approachable dessert culture: it honors the simple flavors while making it accessible for home cooks of any skill level.

Seasonal Adaptations

In summer, swap the canned filling for fresh cherry compote (about 2 cups cooked down with 2–3 tablespoons sugar) for brighter fruit notes. During winter holidays, add 1/4 teaspoon cinnamon to the batter and top with chopped candied ginger for warmth. For Valentine’s Day, use cherry preserves and heart-shaped cuts for presentation. Small tweaks like orange zest in the batter can lend a fresh seasonal twist.

Meal Prep Tips

Make these bars ahead of time for easy entertaining: bake and frost a day ahead, store in the refrigerator, and slice the morning of your event for cleaner edges. To pack for a potluck, place bars on parchment in a shallow travel container in a single layer; if stacking is necessary, separate layers with parchment to avoid sticking. If you need to speed cooling, refrigerate for 30–45 minutes, but avoid freezing immediately after frosting as condensation can dull the finish.

There’s something comforting about a dessert that’s simple to prepare yet always elicits compliments. These bars are proof that pantry staples can deliver impressive results—give them a try at your next gathering and watch them vanish.