This recipe has been a potluck hero in my family for years. I first found it tucked into a recipe exchange folder at a church bake sale where someone had scribbled a note that read This one disappears fast. I made it the next weekend for a neighborhood gathering and watched as strangers came back for seconds, then thirds. The texture is what keeps me making it, a tender crumb that holds the bright pockets of cherry while a glossy chocolate glaze seals everything together. It is simple enough for weeknight baking and special enough to bring to celebrations.

I usually prepare these when I need a dessert that travels well and does not require last minute attention. The batter comes together in one bowl, and the frosting is a quick stovetop finish that melts into a shiny coat over warm bars. The almond extract is subtle and lifts the cherry flavor without overpowering the chocolate. Over time I refined the bake time and the chilling step so the bars cut cleanly and the glaze sets perfectly. They are my go to when I want something nostalgic yet elegantly simple.

Ingredients

• Devil s Food Cake Mix 1 package, 18.25 ounces. Use the full package for the best chocolate depth. Brands like Duncan Hines or Pillsbury both work well. The mix provides the structure and chocolate backbone.
• Cherry Pie Filling 1 can, 21 ounces. Look for bright dark cherry filling rather than heavy syrup to avoid a soggy crumb. Use a brand you trust for whole cherries and good cherry flavor.
• Almond Extract 1 teaspoon in batter and 1/4 teaspoon in glaze. Pure almond extract has the cleanest aroma. If you are nut allergic substitute vanilla extract instead at a 1 to 1 ratio.
• Large Eggs 3 eggs, beaten. Eggs bind and add moisture. Use room temperature eggs for even mixing and better rise.
• Granulated Sugar 1 cup for the glaze. Regular white sugar produces a shiny and stable glaze when boiled briefly with milk.
• Milk 1/3 cup whole milk for the glaze. Whole milk yields the richest texture. You can use 2 percent in a pinch.
• Butter 5 tablespoons, unsalted recommended. Melt into the glaze for creaminess and sheen. Salted butter can be used but reduce any additional salt in other components.
• Semisweet Chocolate Chips 1 cup, about 6 ounces. You can use good quality chips or chop a semisweet bar for a smoother finish.

Instructions

Preheat and Prepare Pan Preheat oven to 350 degrees Fahrenheit. Grease and flour a 15 by 10 by 1 inch baking pan or a 13 by 9 inch baking dish. I prefer the 13 by 9 inch for thicker bars. Use a light coat of butter and a dusting of flour or line with parchment for easy removal. Proper pan preparation prevents sticking and keeps edges neat. Mix the Batter In a large bowl combine cake mix, cherry pie filling, 1 teaspoon almond extract and beaten eggs. Stir until well blended, about one to two minutes. A stand mixer on low will break the cherries more which distributes fruit through the batter. Stirring by hand preserves cherry pockets. Scrape the bowl so there are no dry pockets of cake mix. Transfer and Bake Pour the batter into the prepared pan and smooth the top. For a 15 by 10 by 1 inch pan bake for 20 to 30 minutes. For a 13 by 9 inch pan bake for 25 to 35 minutes. Insert a toothpick in the center to check for doneness, it should come out with a few moist crumbs but no wet batter. Watch closely in the last five minutes to prevent overbaking. Make the Glaze While the bars bake, in a small saucepan combine 1 cup sugar, 1 3rd cup milk and 5 tablespoons butter. Bring the mixture to a boil over medium heat and boil for 1 minute, stirring constantly. Remove from heat and stir in 1 cup semisweet chocolate chips and 1 quarter teaspoon almond extract until smooth and glossy. The residual heat melts the chips into a silky glaze. Glaze and Cool When bars are done, remove pan from oven and immediately pour the chocolate glaze over warm bars. Use an offset spatula to spread evenly. Allow to cool on the counter for about 2 hours until the glaze is set. To speed the process chill in the refrigerator until firm but avoid leaving uncovered which can dry the top. Slice and Serve Once fully cooled, cut into 36 bars. For the cleanest slices, chill until firm and cut with a sharp knife warmed under hot water and dried between cuts. Serve at room temperature or slightly chilled with coffee or a scoop of vanilla ice cream.

Storage Tips

Store cooled bars in an airtight container. At room temperature they remain soft for the first 24 hours. For longer storage, keep them in the refrigerator where the glaze will stay firm and the crumb will remain moist for up to 5 days. For freezing wrap individual bars in plastic wrap then place in a freezer safe container or bag for up to 3 months. To serve from frozen, move to the refrigerator overnight then bring to room temperature for 30 minutes before serving to revive texture and aroma.

Ingredient Substitutions

If you need to avoid nuts omit almond extract and use 1 teaspoon vanilla extract in the batter and 1 quarter teaspoon in the glaze. For a less sweet finish try dark cherry pie filling or reduce glaze sugar to 3 quarters cup and compensate with a touch more chocolate. Use gluten free devil s food cake mix to make the bars gluten free. To make dairy free use plant based butter and non dairy chocolate chips that melt well.

Serving Suggestions

These bars pair beautifully with coffee or a simple scoop of vanilla ice cream. Garnish with a few reserved cherries on top for an elegant look or dust lightly with cocoa powder. For brunch serve alongside fresh berries and whipped cream. For a party platter cut bars smaller for bite size portions and arrange on a tray with contrasting flavors like salted nuts or citrus slices.

Cultural Background

One pan fruit bars with a chocolate glaze are a classic American comfort dessert. They draw from mid century home baking where boxed mixes became widely used for convenience while home cooks added fresh elements like pie filling and extracts. The use of cherry pie filling and almond extract nods to traditional fruit based desserts where the extract highlights orchard fruits in desserts across many American regions.

Seasonal Adaptations

In summer consider swapping cherry pie filling for fresh cherry compote made from seasonal cherries and a touch of sugar and lemon. For winter use preserved cherry pie filling and add a pinch of cinnamon to the glaze for warmth. Around holidays top bars with crushed peppermint for a festive twist or substitute orange extract for almond to create a bright holiday flavor.

Meal Prep Tips

Make pans ahead and store in the refrigerator until the day of your event, then allow to come to room temperature before serving. For potlucks, slice bars and layer between parchment in a shallow box to prevent sticking. If you need multiple pans prepare the batter and refrigerate for up to 24 hours before baking. The glaze can be reheated gently to re liquefy for pouring over warm bars.

These bars are a simple way to bring warmth and indulgence to any gathering. They have fed birthday parties, charity events and quiet Sunday afternoons in our house. I hope they become part of your go to desserts too, simple to make and impossible to resist.