Nana Joyce used just 3 simple things to make this incredible dessert. Now the whole neighborhood begs for her secret whenever we host a dinner.

This recipe comes from my neighbor’s Nana Joyce, who was famous on our block for turning three pantry staples into a dessert that disappeared faster than anything else on the table. It’s a simple cherry chocolate bar made with a boxed chocolate cake mix, canned cherry pie filling, and melted butter—no eggs, no fuss, just an easy stir-and-bake situation. The result is a pan of rich, fudgy bars with a crumbly chocolate top and pockets of glossy cherries peeking through, the kind of old-school Midwestern potluck dessert that feels nostalgic even the first time you make it.

Let the bars cool until just slightly warm, then cut into squares and serve as-is for a casual dessert or potluck. For something a bit more dressed up, add a scoop of vanilla or cherry ice cream, or a spoonful of lightly sweetened whipped cream to balance the richness. Coffee, black tea, or a glass of cold milk all pair nicely with the deep chocolate and bright cherry flavors. These bars also travel well in the pan, making them ideal for sharing with neighbors, bringing to the office, or setting out on a dessert buffet alongside fruit and a simple cheese plate.

Servings: 12

1 box (15.25–18.25 ounces) chocolate cake mix

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish with butter or nonstick spray so the bars release easily after baking.

In a large mixing bowl, pour in the dry chocolate cake mix. Add the entire can of cherry pie filling, including all the thickened cherry syrup.

Drizzle the melted, slightly cooled butter over the cake mix and cherry pie filling. Using a spatula or wooden spoon, stir everything together until you have a thick, sticky batter. It will look more like a chunky brownie batter than a pourable cake batter, with visible cherries throughout.

Scrape the batter into the prepared glass baking dish. Use the spatula to spread it into an even layer, nudging it into the corners. The batter will be thick, so take a moment to smooth the top as best you can.

Place the dish on the center rack of the preheated oven and bake for 28–35 minutes, or until the top looks set and slightly crackly, the edges are firm, and a toothpick inserted into the center comes out with moist crumbs but not wet batter. You may hit a cherry pocket, so test more than one spot if needed.