Best 6 Easy Cherry Cake Recipes
**Indulge in a Delightful Culinary Journey with Our Easy Cherry Cake Recipes**
Embark on a tantalizing adventure as we introduce you to a collection of easy cherry cake recipes that will tantalize your taste buds and fill your kitchen with the sweet aroma of freshly baked goodness. From classic cherry cakes to unique twists on this timeless dessert, we have something for every palate and skill level. Whether you're a seasoned baker or a novice in the kitchen, our recipes provide clear instructions and helpful tips to ensure success. As you explore our diverse selection, you'll find recipes that cater to various dietary preferences, including gluten-free and vegan options. So, gather your ingredients, preheat your oven, and let's embark on a delightful culinary journey together!
EASY CHERRY CAKE
In the 1950's, when cake mixes first came out, there was only chocolate, white or spice. To make something special, I came up with this.
Provided by NanaD
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease or Spray bottom of two 8 or 9 inch cake pans.
- *Drain juice from cherries and add water to make 1 1/4 cups.
- Chop cherries in half.
- Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
- Pour into pans.
- Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in pans.
- Run knife around sides of pans before removing.
- Cool completely before frosting.
- A White Mountain icing is very good.
EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it'll overflow.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cake Bake Cherry Sour Cream
Yield 10 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
- Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
- Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It'll all melt together as it bakes.
- Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40-50 minutes. Let cool. Reduce oven temperature to 350°F.
- Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
- Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it's okay if butter has re-solidified; go ahead and scrape it in there).
- Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
- Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
- Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
- Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
- Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
- Whisk remaining 1 cup sour cream with 1-2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.
SUPER EASY CHERRY DUMP CAKE
This is such a EASY dessert to make. It is fun for children to help with too. I usually make it with my daughter when she wants to help make something in the kitchen. She can do everything herself, except the oven part.
Provided by WendyTN
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Dump all ingredients in order into a 9 x 13 glass dish.
- Place the margarine slices over the top of the nuts and bake 350 degrees in a preheated over for 30 to 45 minutes.
Nutrition Facts : Calories 6009.6, Fat 312.1, SaturatedFat 50.1, Cholesterol 10.2, Sodium 6610.9, Carbohydrate 768.7, Fiber 25.1, Sugar 227.5, Protein 52.6
EASY CHERRY BUNDT CAKE
I work in the health care field, with geriatric residents.I worked in the Activity Dept. at the time. ( that was 30 years ago) I went to a class on cooking with the aging. This was a recipe from that class and I use it when I need a fast cake for pot lucks or family dinners.
Provided by donna clark
Categories Cakes
Time 45m
Number Of Ingredients 3
Steps:
- 1. mix all ingredents in a med. size bowl .( the batter will be very thick ) DO NOT ADD ANYTHING MORE.
- 2. SPRAY BUNDT PAN WITH NONSTICK SPRAY, POUR IN CAKE BATTER AND BAKE AT 350 FOR 35 MINTUES.
- 3. LET CAKE COOL 10 MINUTES BEFORE PLACING ON A PLATE, LET COOL COMPLETELY, AND SPRINKLE WITH POWDERED SUGAR.
- 4. YOU CAN MAKE AN APPLE SPICE CAKE OUT THIS BY USING a can of apple pie filling AND ADDING 1 TEAS. NUTMEG, 1/2 TEAS. GENGER, 2 TEAS. CINNAMON IN PLACE OF THE CAN CHERRY. ( WALNUTS AND RAISINS CAN BE ADDED TO IT ) By adding the nuts and raisins it is more like a nutty spice loaf. It's very moist .
EASY CHERRY CAKE
My sister gave me this recipe back in the 70s. She's passed on now, so I try to make it at least once a year because it brings back many memories of when we used to cook together.
Provided by Suzanne Larsen
Categories Cakes
Time 50m
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Spread the 16-ounce can of cherry pie filling in the bottom of a 9x13-inch cake pan. Note: You may need more pie filling, so use an 8-ounce can at this point.
- 3. Pour the dry cake mix over the cherry pie filling.
- 4. Melt the stick of butter and then drizzle it evenly over the cake mix.
- 5. Bake for 40 minutes.
- 6. Remove the cake from the oven and let cool completely.
- 7. Spread the Cool Whip evenly over the cooled cake.
- 8. Cover the cake and place it in the freezer.
- 9. When you are ready to serve the cake, remove it from the freezer and allow it to thaw slightly.
EASY CHERRY DUMP CAKE
Cherry Dump Cake is an amazingly delicious easy dessert that takes less than ten minutes to put together. It is so delicious that it reminds me of my grandmother's cobbler. For an extra special treat try it a la mode.
Provided by Beth Pierce
Categories Fruit Desserts
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Butter bottom and sides of a 9 x 13 inch baking pan.
- 2. Pour crushed pineapple with juice in pan and spread evenly. Pour cherry pie filling over. Sprinkle with coconut and pecans.
- 3. Sprinkle the cake mix over the pecans and coconut. Drizzle the melted butter over the cake mix.
- 4. Bake uncovered for 50-55 minutes or until golden brown.
- 5. NOTES This cake serves more like a cobbler and is absolutely delicious a la mode.
Tips:
- Use fresh or frozen cherries: Fresh cherries are ideal when in season, but frozen cherries work well too. If using frozen cherries, thaw them completely before using.
- Pit the cherries: Use a cherry pitter to remove the pits from the cherries. This will make it easier to eat the cake and will also prevent the pits from damaging your teeth.
- Use a bundt pan: A bundt pan is a type of cake pan that has a fluted design. This design helps to create a moist and evenly cooked cake.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to tell if the cake is done baking.
- Let the cake cool completely before glazing: This will help the glaze to set properly.
Conclusion:
This easy cherry cake is a delicious and classic dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. The glaze adds a touch of sweetness and shine to the cake. With just a few simple ingredients and steps, you can make this delicious cake at home.
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