These Chocolate Cherry Bars have been a potluck superstar in my family for years. I first found the combination when I wanted something that felt special but could be made quickly from pantry staples. The moment I pulled the warm bars from the oven and spread the glossy chocolate frosting over them, I knew this was a keeper: the cake is tender and almost brownie-like, punctuated by pockets of bright cherry, while the frosting melts into a silky coating that makes every bite feel decadent.

I remember bringing a batch to a summer church picnic; they disappeared so fast that someone joked we should serve them in slices the size of a postage stamp so everyone could have one. They work brilliantly for bake sales, potlucks, or just an indulgent weeknight treat. The texture is surprisingly moist given how simple the method is—no measuring of flour or sugar—just a few folds, a single pan, and a short bake. If you love the chocolate-and-cherry pairing (think Black Forest flavors without the fuss), these bars will become one of your go-to desserts.

Ingredients

• Devil's Food cake mix (1 box): I use an 18.25-ounce package for a thicker tray of bars, but a 15.25- or 16.25-ounce mix works fine if that’s what you have. Devil's Food gives a deeper cocoa flavor than regular chocolate mix; brands I like are Duncan Hines or Betty Crocker.
• Cherry pie filling (1 can, 21 ounces): Canned filling provides the perfect cherry pockets—search for a brand with whole cherries rather than jammy pieces for better texture. You can substitute morello cherries if you want a tarter bite.
• Almond extract (1 teaspoon): A small amount brightens the cherries and gives a subtle maraschino-cake note. If you have a nut allergy, use vanilla extract instead (see substitutions).
• Eggs (3 large): Beaten—they provide structure and richness. Let them come close to room temperature for more even mixing.
• Frosting: granulated sugar (1 cup), milk (1/3 cup), butter (5 tablespoons), semisweet chocolate chips (1 cup), almond extract (1/4 teaspoon): These ingredients come together to make a smooth, glossy topping that sets firm enough to slice while remaining soft in the mouth.

Instructions

Prepare and preheat: Preheat the oven to 350°F. Grease and flour either a 15x10x1-inch baking pan for a thinner sheet or a 13x9-inch baking dish for thicker bars. I usually use nonstick spray and a light dusting of flour to prevent sticking; line the pan with parchment for easy removal if you prefer. Combine the batter: In a large bowl, add the cake mix, the entire 21-ounce can of cherry pie filling, 1 teaspoon almond extract, and the 3 beaten eggs. Stir until well blended—use a spatula if mixing by hand or a stand mixer on low. Note: a stand mixer will break the cherries up more, dispersing the fruit through the batter; hand-stirring keeps larger cherry pockets. Bake: Pour the batter into the prepared pan and smooth the top. Bake at 350°F until a toothpick inserted in the center comes out clean. For a 15x10x1-inch pan, bake 20 to 30 minutes; for a 13x9-inch pan, bake 25 to 35 minutes. Look for a set top with slight spring and edges pulling away from the pan. Make the frosting: While the bars are baking, in a small saucepan combine 1 cup sugar, 1/3 cup milk, and 5 tablespoons butter. Bring to a rolling boil and boil for 1 minute while stirring constantly to avoid scorching. Remove from heat, stir in 1 cup semisweet chocolate chips and 1/4 teaspoon almond extract until smooth and glossy. Finish and cool: Once the bars are out of the oven, pour the warm frosting over them and spread evenly with a spatula. Let cool for about 2 hours at room temperature until the frosting sets—or speed cooling in the refrigerator for about 45–60 minutes. Cut into 36 bars and serve.

Storage Tips

Store the bars in a single layer or separated by parchment in an airtight container. At room temperature they keep for 2–3 days; refrigeration extends shelf life to about a week but can firm the frosting. For freezing, cut into bars and arrange in a single layer on a baking sheet to flash-freeze for 1 hour, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or at room temperature for an hour before serving.

Ingredient Substitutions

If you have dietary needs, there are easy swaps: use a gluten-free devil's food mix for a gluten-free option (check that other ingredients are certified GF), substitute dairy-free butter and non-dairy milk for a lactose-free version, or replace almond extract with vanilla if nut extracts are a concern. For a deeper chocolate layer, stir in 1/2 cup chopped dark chocolate to the batter or switch semisweet chips to bittersweet for the frosting.

Serving Suggestions

Serve squares plain, dusted with powdered sugar, or with a dollop of whipped cream or vanilla ice cream for extra indulgence. They pair well with a cup of strong coffee or a scoop of cherry or chocolate gelato. For potlucks, arrange on a platter with decorative parchment and a garnish of maraschino cherries or grated chocolate for visual appeal.

Cultural Background

The chocolate-cherry duo is a classic pairing in American and European desserts—think Black Forest cake—but these bars are an American interpretation that prioritizes speed and portability. Using cake mix as a base is a mid-20th-century convenience technique that home cooks embraced to create reliably moist desserts without complex baking chemistry.

Seasonal Adaptations

In winter, use tart cherry filling and a dusting of orange zest to add warmth. For summer gatherings, switch to fresh cherry compote (reduced with sugar) and fold in slightly chopped fresh cherries. Around the holidays, add a pinch of cinnamon or nutmeg to the batter and top with chopped toasted almonds or pecans for crunch.

Meal Prep Tips

Prepare the bars up to 24 hours in advance and store chilled; the flavors meld and the texture firms slightly, which can make slicing cleaner. If transporting, slide the pan into a shallow cooler with ice packs around the base to keep the frosting intact. For individual meals, wrap bars in parchment and refrigerate; they thaw quickly for a grab-and-go dessert.

These bars are one of those dependable treats that make hosting easier and more delightful. Whether you’re bringing dessert to a party or simply craving a chocolate-and-cherry fix, this recipe delivers consistent results with minimal fuss—give it a try and make it your own.