Back to Top
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon



  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..

  13. MesStymn says:


  14. PesStymn says:


  15. HesStymn says:


  16. Feoldmen says:


  17. Leoldmen says:


  18. Neoldmen says:


  19. Zeoldmen says:


Rate and Review