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The Best Dessert EVER!

The Cherry Stuff

The #1 most requested, beloved dessert in my family for over 40 years.


On June 12, 1976, my mother, Ruby Birt. attended the church’s annual Taste Delight Luncheon, a gathering of ladies who brought their best dishes that were then compiled into a cookbook that would be sold with the proceeds going to local charities. In this cookbook, fellow church member, Marge Clarstrom, brought a recipe called The super cherry stuff. I was about 8 at the time and with a nut intolerance so this recipe meant nothing to me. I was busy making cookies and candy to bother, but I would notice the reaction to this dessert whenever my parents would attend social gatherings, which was often and with diverse groups of people, everyone loved this dish. Not only loved. but were vocal to the point of near worship. As I got older, I learned how to make it and same has continued. I’ve truly never seen anything like it. 

Being a 70’s dish, it’s entirely semi-homemade. There’s no added sugar and the only thing I’ve reduced is the butter amount, which was outrageous. I rewrote the recipe slightly, updated it and hope you try it soon. I guarantee your success.


1 can (21oz, 595g) Cherry Pie filling and topping

1 can (20oz, 567g) Crushed Pineapple

1 Tbsp (15g) pure Vanilla extract

pinch salt

1 box Yellow Cake Mix (any brand) 15.25oz, 432g

7oz (195g) sweetened coconut flakes

1/2 to 1 cup chopped pecans (or nuts of your choice) 2.25oz, 63g

3/4 cup melted butter (1 1/2 sticks, 12Tbsp, 170g)

Preheat oven to 350 degrees or 176 celsius

In a bowl. combine Cherry pie filling, crushed pineapple, vanilla and pinch of salt. Stir well. Pour contents into the bottom of a 9 x 13 inch baking dish. Spread Yellow cake mix evenly on top of Cherry mixture. Repeat with coconut and pecans. Pour melted butter evenly over the top of the cake mixture. Bake for 35 to 45 minutes at 350 until evenly browned on top and cherry mixture is bubbling up through the sides. The house will smell like you live with Willy Wonka. Serve at room temperature. Great on its own but I’m told ice cream puts it over the top. Enjoy!

Rip Ruby Birt and Marge Clarstrom – The Cherry Stuff legacy lives on!

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  1. CB says:

    Hope you get a chance to make this. It’s a game changer. Make sure to post the reactions you get.
    Ask any questions. Enjoy!

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  3. Kimm says:

    I still have this recipe you shared with me 18 years ago! Omg! The best. The first time I made thou I put the filling in the wrong order and it didn’t look so good. I also noticed your cherries looked more like cocktail cherries in your photos and mine were comstock filling. Can you tell me which brand you use?

    • admin says:

      Hey Kimm! I usually use comstock but really whatever cherry pie filling is on sale is fine. I remember that time you asked 18 years ago about the layering order and when you told me what you did I thought “ewww”. Glad you’re a master at the cherry stuff now. Thanks for commenting!

  4. Michelle Holmes says:

    Yes! I can’t believe you put the Cherry Stuff on here. Your cousins will be very happy to see it. It is sooooo good that family members argue, fight, and hide the Cherry stuff on holidays, to make sure they get some.

    • CB says:

      Haha! I’ve seen some crazy reactions over the years, that’s for sure! Well hopefully now everyone can make it seeing how easy it is! Thanks for commenting cousin!

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