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Cherry Almond Tart

Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    14-16 servings


  • 1 package yellow cake mix (regular size)
  • 2/3 cup graham cracker crumbs (about 11 squares)
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup chopped almonds
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup sliced almonds, toasted


  • In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds.
  • Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely.
  • In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator.
Nutrition Facts
1 piece: 345 calories, 18g fat (8g saturated fat), 44mg cholesterol, 335mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 5g protein.

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Average Rating:
  • lynnecoleman
    Apr 8, 2012

    I have been making this recipe for years. It has become a holiday tradition and always gets rave reviews whenever I take it anywhere. Sometimes I skip the almonds and drizzle melted chocolate on top, but the crust is what makes it sooo yummy!

  • cook65
    Nov 18, 2006

    No comment left