Saturday, March 19, 2011

Cherry Cream Cheese Cake

It's no secret that Frog Prince LOVES cherries.  And, now that we live outside of the National Cherry Capitol of the world, finding tart cherries is nearly impossible.  Now we know to stock up next summer when we can get them {hint, Frog Prince... we need a large freezer!}.  Alas, we had to settle for non-homemade cherry pie filling in this recipe.  But, it was delicious nonetheless.

The frosting really put this cake over the top, and seperated it from other cherry cakes that we love.  But, the frosting recipe made way too much!  The ingredients and recipe I share below are half of what I used {hence why there looks to be more in the photos than the recipe says} -- which should be more than enough frosting.

Cherry Cream Cheese Cake  - Adapted from Amanda's Cookin

Cherry Cake
1 recipe, homemade cherry pie filling (or, a 21 oz. can)
1 box, yellow or white cake mix {or, make your own}
2 large eggs
1 tsp. baking powder
1 tsp. vanilla extract {in addition to that called for in the cake mix recipe}

Cream Cheese Frosting
4 oz. light cream cheese, softened
2 T butter, softened
~2 C powdered sugar
1 tsp. vanilla extract

Begin by preparing the pie filling.  Then, reserve 1/4 C of the pie filling for the frosting.  Set aside.

Mix together the dry cake mix, eggs, baking powder, vanilla extract and remaining pie filling.  If you are making the cake mix from scratch, include only the "dry" ingredients (i.e., flour, baking powder, salt, sugar}; also, add a total of 2 1/2 tsp. vanilla extract if you make your own cake mix.  Add in the cherry pie filling.

Blend until well combined.

Pour batter into a greased 9x13 glass baking dish.  We divided ours into a 9x9 pan and 2 small loaf pans.

Bake at 325 for 45 minutes, until a toothpick inserted into the center comes out clean.

Meanwhile, place the 4 oz of cream cheese and 2 T butter (both softened) into a metal bowl.  Whip the cream cheese and butter together until smooth. {Recall, these photos have double what I would recommend in terms of frosting amounts}

Then, whip in the powdered sugar and vanilla.  Then, add in the cherry pie filling and whip.  My frosting was almost the consistency of yogurt... I was a bit alarmed by this, but it tasted great!  Refrigerate the frosting until ready to use.

When cake is cooled, spread frosting over the cake and serve.

Alternatively, just frosted the pieces as you eat them.

We often do this, making it possible for us to eat a few pieces of the yummy dessert when it's fresh, and then  pop the rest in the freezer.  When we want another piece in a few days, we remove the cake from the freezer and allow it to thaw.  Adding the fresh frosting (stored in the fridge) works wonderfully for us - it's just like having another new dessert to enjoy.



Sweet Tooth Friday, Sweets for a Saturday, Your Recipe, My Kitchen, Melt in Your Mouth Monday, Mouthwatering Monday, Feasting in Fellowship Friday


  1. Love the color here, what a bright cake - sounds delish

  2. This is so pretty! And it looks super moist and delicious, too! :)

  3. Yum! I am bookmarking this for the next time I need to bake a cake!

  4. You are so creative! Your own cherry pie filling. We probably can do this one because we have some frozen cherries. I love the pink cake!

  5. Yum! I've got lots of cherries in the freezer so will have to try this. It has to be declious!

  6. That cake has such a pretty color. Sounds wonderful.

  7. This looks awesome and I love your homemade cherry pie filling, I used it last summer after picking tons of cherries and we loved it! I SO enjoy your blog, keep up the good work!

  8. Just popping in from over at "Comfy in the Kitchen" What a yummy looking & sounding dessert! Thanks for sharing!

    Much Love & Blessings,
    Our Simple Country Life


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

Related Posts Plugin for WordPress, Blogger...