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This was Mother-in-laws favorite dessert to make. I haven't found anyone who likes cherries who doesn't like this cake and doesn't ask for the recipe after trying it. It is very unusual compared to other cake recipes.
Reserve any remaining sauce in refrigerator for later use. The taste will NOT be the same when re-heated but will taste good anyway. ONLY re-heat as much as you need per serving.
By Roxanne from Terre Haute, Indiana
Different twist on angel food cake.
Fold pie filling into prepared cake mix (according to package directions) using a large mixing bowl. Blend thoroughly.
Pour into 13x9 inch pan or angel food cake pan. Bake according to time and temperature directions on box.
|Time:||5 Minutes Preparation Time|
35-40 Minutes Cooking Time
Source: Friend's recipe.
By Patty Kift from Turbotville, PA
Sprinkle marshmallows over bottom of 9x13 greased pan. Do not pack them too tightly. Prepare yellow cake mix and pour over marshmallows. Mix cherry Jello with can cherry pie filling. Put over top of cake batter. Bake at 350 degrees for 30-40 minutes.
Cream sugar and margarine. Add eggs, 1 at a time, beating well after each addition. Gradually add flour and vanilla. Pour 1/3 of batter into a 9"x13" baking dish. Pour pie filling over the batter. Dab remaining batter by spoonfuls over pie filling. Bake at 350 degrees for 50 minutes.
*Any flavor of pie filling can be used.
Mix above by hand. Pour into greased pan 10x15 inch. Bake at 350 degrees F for 25-30 minutes.
While baking cake, combine in a saucepan:
Bring to a boil and cook 1 minute stirring constantly. Remove from heat and add:
Spread on cake while both are warm.
By Trudy from Springfield, IL
Grease a 9x13 inch baking dish. Put 2 cans of cherry pie filling in dish. Sprinkle a little sugar on top. Mix a white cake mix according to directions on the box.
This classic coffee cake adds the right amount of fruit in addition to a hint of cardamom for a truly unique and delicious breakfast treat. The Cherry Coffee Cake is wonderful when served with coffee, tea or alone!
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When making cherry cake how do you prevent the cherries sinking to the bottom? I recently made a cherry cake and the recipe suggested folding the cherries in ground almonds before folding into the mixture. I did this, but the cherries still sunk to the bottom of the cake.
My mother & I used to make a cherry walnut chiffon cake & Mom taught me to toss the cherries in flour before folding into the batter. Just make sure you have lightly coated the entire surface of each cherry. That always worked for us so might be with a try. Good luck!