Cherry Cake

My hubby LOVES cherries... so when I tried a new cherry cake recipe while we were dating, it quickly became a favorite around our house. It's quite easy to make using on-hand ingredients, or can be made from scratch for a less-processed version!

Cherry Cake - SnoWhite

1 yellow cake mix (alternatively, you can make your own yellow cake)
-oil and eggs as directed on the mix (I usually use only 2 eggs rather than 3, and a bit less oil)
1/2 C water
1 can cherry pie filling (alternatively, you can make your own cherry filling)

Prepare cake mix as directed, using only 1/2 C water. Batter will be thick. Pour into a greased 9x13 glass baking pan.

Pour cherries over the top of the cake.



Swirl in cherries by dragging your spatula through the cherries and cake mix. Bake at 350 degrees for 30-40 minutes, or until cake is done and golden brown. Serve warm or cold... for breakfast, lunch or dinner... or anytime in between :)


If you wish to make your own cake and cherries, here are recipes we've enjoyed:

1) Yellow Cake Mix -- Pioneer Woman

2 C flour (Pioneer Woman recommends cake flour)
2 tsp. baking powder
3/4 tsp. salt
1/2 C unsalted butter, softened
1 C sugar
2 eggs, room temperature (Pioneer Woman recommends 3)
2 tsp. vanilla
1/2 cup milk (this replaces the water in the recipe above)

Mix flour, salt and powder in a medium dish. In another bowl, mix butter and sugar with a mixer until fluffy. Add eggs, one at a time, mixing after each addition. Add vanilla. Alternate adding dry ingredients and milk, mixing a bit after each addition.

2) Cherry Pie Filling - Tammy's Recipes


3 C pitted cherries (we've used frozen too)
1 1/2 C sugar
cornstarch (or clear jel) for thickening

In a sauce pan, combine sugar and cherries and bring to a boil.
Mix cornstarch with roughly 2/3 C water (or 1/3 each water and reserved cherry juice).
When cherries are boiling, add thickening while stirring constantly. Add enough thickening to get to the desired thickness.