Ingredients:

1 jar (10 oz.) stemless maraschino cherries

1 package (181⁄4 oz.) spice cake mix

1⁄4 cup butter or margarine, melted

1⁄4 cup firmly packed brown sugar

1⁄4 cup water 2 eggs

 

Glaze:

1 cup confectioners’ sugar 

1 Tablespoon lemon juice 

1 to 2 teaspoons milk

 

Directions:

Drain cherries; discard juice or save for another use. Cut cherries in half. Combine dry cake mix, melted butter, brown sugar, water and eggs in large mixing bowl; mix with spoon or electric mixer until well combined and smooth. Stir in cherries. Spread batter into greased 13x9x2-inch bak- ing pan.

Bake in preheated 375° oven 20 to 25 minutes, or until top springs back when lightly touched. Let cool in pan on wire rack.

 

For glaze, combine confectioners’ sugar and lemon juice; add enough milk to make a thick glaze. Drizzle glaze over cake. Allow glaze to set. Cut into bars. Store up to one week in airtight container with sheets of waxed paper between each layer of bars.

 

Makes 2 dozen bars.