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Yellow Chess Cake

Yellow Chess Cake

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Jim Animal

Jim Animal

This is a very rich cake and it sells great at bake sales, as well as my little restaurant. When baked, the cherries go under and the cheese rises to the top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine cake mix and butter. Mix until crumbly. Pat mixture into bottom of 9x13 inch glass baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 10 minutes.
  4. In large bowl, combine cream cheese and confectioners sugar. Mix until smooth. Pour over pre-baked cake mix. Top with cherry pie filling.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes, or when you see the cheese rise to the top. Cherries usually go under when baked.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ARIL
23

ARIL

9/18/2005

Overall its a great recipe. Few tricks of the trade need to be used though. 1. I used homestyle butter cake mix with a stick of butter- mix until CRUMBLY and pat it into the pan and bake for 10 min. 2. Unlike stated in the recipe, the cream cheese mixture will not pour on top of the cake mix because it is too sticky- so I just dollop it all over the top of the hot cake layer and let it set for a minute and lightly spread it all over the cake- the heat makes the cream cheese easier to work with. 3.Bake for 35 min, or when you see the cream cheese layer rise around the EDGE of the pan and brown. It will not rise to the top as stated in the recipe. 4. I used canned lemon filling with this instead of cherries- it makes great lemon bars! I haven't had any problems with sticking- I use the Bakers Secret 13 X 9" Cake pan if that helps. Try it again with my hints and you won't be disappointed.

PEDERSENK
16

PEDERSENK

9/2/2003

THIS IS A DELICIOUS RECIPE. HOWEVER, THERE IS AN ERROR IN THE PRINTING. IT CALLS FOR ONE CUP OF BUTTER, WHEN IT MOST DEFINITELY SHOULD BE ONE STICK, OR 1/2 CUP. I TRIED TO MAKE THE RECIPE AS PRINTED, BUT THE DOUGH DID NOT COME OUT "CRUMBLY", AND NEVER COOKED. I WENT AHEAD AND ADDED THE OTHER INGREDIENTS, BUT IT BAKED OVER THE PAN AND THERE WAS RAW CAKE BATTER INSIDE. IT NEVER COOKED. JUST WANTED TO LET EVERYONE KNOW!

JEDIRACHAEL
14

JEDIRACHAEL

7/30/2003

I followed the recipe as directed, and the cake was wonderful! However, I tried to vary the recipe by using Devil's Food Cake mix, and it did not work well. If the mix is not crumbly, then you have over-stirred the mixture. Follow the recipe (USE SOFTENED BUTTER AND CREAM CHEESE - DO NOT MELT THE BUTTER!) as directed, and you will get pats on the back as I did!! VERY VERY RICH Tasting! Also, remember to put the cream cheese down first, or the cherries will make the bottom crust/cake very soggy and awful!

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