CHERRY VANILLA CAKE
I decided to post this recipe since it is scribbled on a yellowed paper napkin. Easy I have no clue how long I have had the napkin or where I got the recipe
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan.
- Mix cherry pie filling and cake mix together by hand.
- Add rest of ingredients and stir by hand until well mixed.
- Pour into prepared pan.
- Bake for 40-50 minutes or until top is golden brown.
- I usually do not frost this cake, I dust it with confectioners sugar.
Nutrition Facts : Calories 4881.6, Fat 260.4, SaturatedFat 34.2, Cholesterol 423, Sodium 3974.8, Carbohydrate 587.4, Fiber 19.1, Sugar 286.7, Protein 58.3
CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
- Bake in the preheated oven until golden brown on top, 35 to 40 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
CHERRY VANILLA BIRTHDAY CAKE
Categories Cake Fruit Dessert Bake Valentine's Day Mother's Day
Number Of Ingredients 29
Steps:
- For the Cake Layers: Preheat the oven to 350°F (180°C) and center the oven rack. Grease, line with parchment and flour three round 8-inch pans. (I use Parchment Paper Circles for ease.) Put two of the pans on a baking sheet (you will bake two layers then the third layer afterwards). Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry flavor oil (if using) in a medium bowl or large glass measuring cup. In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries. Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Use a digital kitchen scale for accuracy (mine were 560 grams per pan + one 60 gram cupcake tester), if possible. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch. Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up. Bake the third cake and repeat. For the Whipped Vanilla-Cherry Filling: In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients, except the cherries, and mix on low speed for 1 minute, then on medium speed for 6 minutes. Filling will be very light, creamy, and fluffy. Fold in cherries. Best used right away (
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CHERRY VANILLA CHOCOLATE CHIP CAKE - LUCKY LEAF
From luckyleaf.com
4.6/5 (14)Category DessertServings 12Total Time 1 hr
- Combine dry cake mix, egg, MUSSELMAN’S® Unsweetened Apple Sauce and baking powder until well blended. Then, gently fold in the LUCKY LEAF® Premium Cherry Fruit Filling and chocolate chips. Pour evenly into a greased bundt pan or 9x13-inch cake pan.
- Bake 35-45 minutes in a bundt pan; 30-35 minutes in a 9x13-inch cake pan. Cake should be golden brown. A toothpick inserted in center will come out clean.
- OPTIONAL ICING: Combine 2 Tbsp. warm water, 1 tsp. vanilla extract, 1 tsp. almond extract and ¼ tsp. salt. Add 1 2/3 cups powdered sugar and mix well with an electric mixer until desired consistency is achieved. Drizzle icing over cooled cake.
SWEET VANILLA CHERRY CAKE - LUCKY LEAF
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4.8/5 (10)Category DessertServings 12Total Time 40 mins
- Beat together eggs, sugar, oil, flour, baking powder, vanilla and salt. Spread 2/3 of the batter into a greased 13x9-inch baking pan.
- Spread Lucky Leaf Cherry Pie Filling on top of batter. Drop the remaining batter by spoonfuls on top of the pie filling layer.
- Stir together the sugar and the cinnamon. Sprinkle over top of cake. Bake for 40 minutes or until a toothpick inserted near the center comes out clean.
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Servings 12Calories 831 per servingTotal Time 30 mins
- Drain juice from cherries, reserving juice (about 3/4 cup juice). Remove any stems from cherries. Chop the cherries and place in a small mixing bowl (you should have about 1 cup chopped cherries).
- In a large mixing bowl whisk together 2 1/2 cups of the flour, sugar, baking powder, and salt. Add the milk mixture and the butter. Beat on low speed until combined. Beat on medium speed for 1 minute, scraping sides of bowl. Add 2 egg whites and beat on medium speed for 30 seconds. Add the remaining egg whites and beat for 30 seconds more.
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