It will take longer for you to say the name of this cake than it will to put it together! Better Batter Gluten Free Chocolate Cake Mix and Canned Cherry pie filling combine in a classic combination to make a moist, sturdy snack cake that keeps and travels well. You may gild the lily with chocolate glaze if you wish to make a chocolate-covered cherry snack cake, but we found the this cake was already super sweet and preferred to eat it as is.

1 Box (18.25 oz) or 1 lb 2 1/4 oz bulk Better Batter Chocolate Cake Mix

1 can (21 oz) canned Cherry Pie filling

Preheat oven to 350 degrees. Line an 8 inch pan with parchment paper, if desired, for a thicker snack cake; or line a 9×13 pan with parchment paper, if desired, for a thinner cake.

Mix all ingredients together. Pour into prepared cake pan and bake for 30-35 minutes or until set.

Allow to cool before slicing and serving. May be wrapped in plastic wrap to store. Keeps well for up to a week.