2 (18.25 ounce) packages red cake mix
2 1/2 cups quick cooking oats
1 cup chopped dates
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 (2 ounce) package cream cheese, softened
1/2 cup vegetable oil
1 (16 ounce) container sour cream cheese
1 cup chopped pecans
1 (2.5 ounce) can evaporated milk
1 (22 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pan.
In a large bowl, stir together cake mix, oats, dates, granulated sugar, eggs and vanilla extract. Stir into the wet ingredients, mixing just until. Stir in cream cheese and oil until just blended.
Pour sour cream mixture into the prepared 10 inch pan.
Arrange pecans evenly over the mixture. Line 10 inch pan with dry parchment or aluminum foil. Crimp edge of pan to give a marble finish. Bake in preheated oven for 50 minutes, or until pecans are browned. Cool completely before cutting into squares. sifted powdered sugar over the pecans. Refrigerate treats in refrigerator at least 2 hours before serving.