Bars: Drain maraschino cherries; discard juice or save for another use. Cut cherries
in half. Combine dry cake mix, melted butter, brown sugar, water and eggs in a large
mixing bowl; mix with a spoon or electric mixer until well combined and smooth.
Stir in maraschino cherries. Spread batter into a greased 13 x 9 x 2-inch baking
Bake for 20 to 25 minutes, or until top springs back when lightly touched.
Let cool in pan on wire rack.
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 an airtight container with sheets of wax paper between
each layer of bars.
Yield: 2 dozen bars
Recipe and photo credit (used with permission):
National Cherry Growers Foundation