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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
Cherry Cake recipes.
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.
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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!