Cake Mix Cherry Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

Steps:

• Mix together and pour into greased cookie sheet.
• Bake 2-25 minutes at 350°F.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

Steps:

• Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
• In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
• Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 375. Prepare a 9x13 pan.
• In a large bowl, mix together the cake mix, oats and butter until butter has been evenly distributed and entire mixture is crumbly. (See Note #1 at end for directions to make a lower-fat option).
• Press TWO-THIRDS the oat mixture evenly into the bottom of the prepared pan.
• In a separate bowl, mix the preserves with water and spread over the crust. (See Note #2 at end, regarding jam).
• Add pecans to the remaining ONE THIRD oat mixture and crumble this over the top, allowing some of the cherry filling to show through.
• Bake 375 for 28-30 minutes (34-36 minutes if you are doing the lower-fat option), or until the top is lightly browned and the center doesn't collapse when you press lightly.
• For best results, cut into bars after the bars are set and cooled (I like to cover with foil and cut into bars the next day).
• NOTE #1: For lower-fat option, instead of 3/4 cup butter, use 1/2 cup butter and 1/4 cup applesauce.
• NOTE #2: A 10 oz. jar of Smuckers "Simply Fruit" is about 1 cup. Use the whole jar.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
• Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.