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  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Beat together eggs, sugar, oil, flour, baking powder, vanilla and salt. Spread 2/3 of the batter into a greased 13x9-inch baking pan.

  3. Step 3
    Spread Lucky Leaf Cherry Pie Filling on top of batter. Drop the remaining batter by spoonfuls on top of the pie filling layer.

  4. Step 4
    Stir together the sugar and the cinnamon. Sprinkle over top of cake. Bake for 40 minutes or until a toothpick inserted near the center comes out clean.

  5. Step 5
    Serve warm or cooled.

What others are saying about this recipe

  1. Ravi Kumar says:

    What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors.

  2. Jeanette Cherubin says:

    I made this cake today.
    Every one loved it.
    Lucky Leaf is a great product.

  3. Aunt Shumma says:

    I needed a quick fix, something tasty but easy based on what I had in the pantry and this worked. First time I’ve visited the website and looked for recipes. Wish I had found this sooner. I will definitely be back. Everyone loved it. Especially with some fresh whipped cream.

  4. esther malka munnell says:

    it was a fantastic cake and everyone loved it

  5. Beverly Costa says:

    I have made this cake for many years. Try using almond extract instead of vanilla. Changes the flavor of the cake. A favorite amongst my family and friends.

  6. rardtaf says:

    hello everyone thanks for approve

  7. Larry says:

    This is easy as anything to throw together, and absolutely delicious. and it doesn’t contain any dairy products, which works well with my kosher cuisine after a meat meal.

    (I had to bake it a little bit longer than the time indicated, but that may just be the fault of my oven.)

  8. Kerra says:

    Does this need to be kept in the refrigerator?

    1. Lucky Leaf says:

      Like any cake, this recipe can be left out at room temperature for a day or two, but then we recommend refrigeration for longer storage.

  9. Stephanie Frenati says:

    Great recipe. Can I use blueberry pie filling and lemon extract instead of the cherry and vanilla.?

  10. Kristyl says:

    Years ago (like 45 years), didn’t the recipe call for almond flavor in the cherries?

  11. Julie says:

    I’ve been searching for this recipe. My mom use to make this for me when I was a kid. I would have sworn there was butter in hers, but this was delicious too!

  12. Rob D says:

    Nice recipe. I substitute almond extract for the vanilla and bake in a 9″ pan..

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  16. BRENDA A GEORGE says:

    Very easy to make I had the cherry fillings in my cuobiaed and did not know what to do with it and stumble on your recipe.I have not eaten it is in the oven but will message again to let you know how it turned.

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