• 3  – eight inch cake pans, sprayed with Joy for Baking or Pam for Baking
  • 1 Duncan Hines Devil Food Moist Deluxe cake mix
  • 3 eggs
  • 1 1/3 C water plus 1/3 C cherry liquid from can cherry pie filling
  • 1/2 C vegetable oil
  • 2 cans Comstock Cherry Pie Filling
  • 1 package Lady Fingers, cut in half lengthwise
  • 2 – 8 oz. Cool Whip (will use about 1 1/2, save the leftover for future use)
  • 3/4 C walnuts, chopped
  • sliced Almonds for garnish
  • Lemon Curd Filling (recipe to follow)
Preheat oven to 350 degrees, spray Pam on 3 cake pans.   Open the 2 cans of cherry pie filling and drain, set aside, it will continue to drain while you prepare the cake.  Blend the cake mix, water, cherry liquid, oil and eggs in a large bowl at low speed until moistened.  Beat at medium speed for 2 minutes.  Fold in the walnuts.  Pour batter in the 3 pans equally.  Bake for 30 minutes, use a toothpick to check if cake is ready, it should come out clean.  Cool on a wire rack completely before proceeding.
Place first layer, bottom side up, on a plate or cake cardboard.  Place pieces of wax paper around the bottom of the cake, slightly under the cake, this will catch the crumb and excess icing.  Place about 1/2 C of the lemon curd mixture in the middle and spread around, short of the ends.  Place 1/3 of the cherries on top of the lemon curd mixture as evenly as possible.  Top with 2nd cake layer and repeat the lemon curd/cherry layer.
Put the 3rd layer on top.  Spread the Cool Whip on top and on the sides.
Gently press the lady fingers all around the 3 layer cake.  Place the remaining cherries on top of the cake, leaving about a 1 inch border.  Place the sliced almonds around the outside of the cherries.  Refrigerate until time to serve.  Note:  The lady fingers can fall, it’s also a great idea to tie a pretty ribbon around the middle, make a bow, for presentation.  Remove before serving.

1 Jar (10 oz.) Dickinson Lemon Curd
1 – (8 oz.) cream cheese –leave out on counter to somewhat soften
1 -(12 oz.) Cool Whip
Place all the lemon curd, cream cheese and Cool Whip in a food processor ad blend for several minutes until smooth.  Refrigerate until ready to use.  You can freeze any left overs for future use.  (See Lemon Curd Napoleon for one idea!)


  1. I am getting fat just reading the recipe, but what is a pound or two! This sounds fantastic.

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