Best Easy Cherry Cake Recipes

EASY CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease or Spray bottom of two 8 or 9 inch cake pans.
• *Drain juice from cherries and add water to make 1 1/4 cups.
• Chop cherries in half.
• Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
• Pour into pans.
• Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans.
• Run knife around sides of pans before removing.
• Cool completely before frosting.
• A White Mountain icing is very good.

EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE

Steps:

• Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
• Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
• Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It'll all melt together as it bakes.
• Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40-50 minutes. Let cool. Reduce oven temperature to 350°F.
• Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
• Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it's okay if butter has re-solidified; go ahead and scrape it in there).
• Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
• Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
• Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
• Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
• Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
• Whisk remaining 1 cup sour cream with 1-2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.

EASY CHERRY-PINEAPPLE DUMP CAKE

Steps:

• In a 9 x 13" pan, spread in layers of cherry pie filling, pineapple, cake mix, coconut, and nuts.
• Cut margarine into bits and sprinkle over top.
• Bake 1 hour at 350°.
• Serve with Cool Whip or ice cream.

EASY CHERRY COCONUT CAKE WITH DIVINITY ICING

Steps:

• 1. Preheat oven to 350 degrees. Spray two 9" round cake pans with cooking spray with flour. Drain cherries, reserving 1/4 cup of juice. Set aside 1-3 cherries for decoration. Chop remaining cherries; set aside.
• 2. In large mixing bowl, combine cake mix, eggs, sour cream, oil, cherry juice and almond extract. With mixer on low speed, beat 30 seconds. Scrape sides of bowl & continue to beat with mixer on high speed for. 1/2 minutes. Stir in chopped cherries. Pour batter into prepared pans. Place in oven and bake 25-30 minutes or until done. Insert toothpick in center of layers to test for doneness. If it comes out clean, remove from oven. Cool in pans for 10 minutes. Turn out on cooling racks. Frost when cool.
• 3. Icing: In small heavy saucepan, combine sugar, corn syrup and water; stir until blended. Cook without stirring over medium heat. Bring to a boil. With spoon, held above saucepan, drizzle small amount of syrup mixture. When a long thread separates from the stream of syrup; remove from heat. While beating with mixer, slowly pour hot syrup mixture into stiffly beaten egg whites. Continue beating until mixture is fluffy and spreadable. Add vanilla. Frost bottom cake layer and sprinkle with coconut. Repeat with top layer. Sprinkle remaining coconut on sides. Top with cherries. Cool cake before refrigerating.
• 4. Note: I used a large jar of maraschino cherries because I like a lot of cherries. I beat the egg whites for the icing as soon as I start cooking the syrup mixture.

EASY CHOCOLATE CHERRY CAKE

Steps:

• Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure to melt the chips and oil. Add cherry brandy if using. Fold in cherry pie filling. Turn into greased bundt pan.
• Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze.
• Glaze:.
• 3/4 cup semi-sweet chocolate chips.
• 2 tbsp butter.
• 2 tbsp table cream.
• Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ) Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ) and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home!
• This cake is best made the day before to allow the flavours to get happy!

EASY CHERRY CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
• Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.

GLUTEN FREE EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350'.
• Generously grease a 9 x 13 baker.
• Mix all ingredients until combined.
• Pour into pan and place in oven.
• Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.

EASY CHERRY BUNDT CAKE

Steps:

• 1. mix all ingredents in a med. size bowl .( the batter will be very thick ) DO NOT ADD ANYTHING MORE.
• 2. SPRAY BUNDT PAN WITH NONSTICK SPRAY, POUR IN CAKE BATTER AND BAKE AT 350 FOR 35 MINTUES.
• 3. LET CAKE COOL 10 MINUTES BEFORE PLACING ON A PLATE, LET COOL COMPLETELY, AND SPRINKLE WITH POWDERED SUGAR.
• 4. YOU CAN MAKE AN APPLE SPICE CAKE OUT THIS BY USING a can of apple pie filling AND ADDING 1 TEAS. NUTMEG, 1/2 TEAS. GENGER, 2 TEAS. CINNAMON IN PLACE OF THE CAN CHERRY. ( WALNUTS AND RAISINS CAN BE ADDED TO IT ) By adding the nuts and raisins it is more like a nutty spice loaf. It's very moist .

PAULA'S EASY CHOCOLATE-CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2" baking dish.
• Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.

EASY CHERRY COCONUT CAKE RECIPE

Steps:

• Cake: Preheat oven to 350 degrees. Grease and flour 9 x 13" cake pan. Drain cherries and reserve juice. Chop cherries and set aside. To juice, add enough milk to make 1 1/4 cup liquid. Beat on low speed, cake mix, oil, liquid, and extracts for 1 minute. Beat on medium for 2 minutes. Add cherries and fold in egg whites. Pour into prepared pan. Bake 30 to 35 minutes or until done. Note: Cake can be baked in two layers. Follow directions on the cake mix. Divinity Icing: Combine sugar, syrup, and water in small saucepan. Boil until mixture spins a thread ((test with small amount on spoon in a drizzling manner over pan). While beating with an electric mixer, slowly pour hot syrup over beaten egg whites. Add vanilla. Ice cake and sprinkle with coconut. Note: Do not try to make this icing on a damp or rainy day.

SUPER EASY CHERRY DUMP CAKE

Steps:

• Dump all ingredients in order into a 9 x 13 glass dish.
• Place the margarine slices over the top of the nuts and bake 350 degrees in a preheated over for 30 to 45 minutes.

EASY CHERRY-ALMOND COFFEE CAKE

Steps:

• 1. Preheat oven to 375. Spray a 9 inch round cake pan with cooking spray. Seperate dough into 8 rolls. cut each into 4 pieces; place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds. Bake 25-20 minutes or until deep golden brown.
• 2. Cool in pan 3 minutes. Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heatproof plate upside down over coffee cake; turn over. Remove cover from icing; micorwayve on high 3-7 SECONDS.. Stir icing; drizzle desired amount over warm coffee cake. Cut into sedges; serve warm.

EASY CHERRY-ALMOND COFFEE CAKE

Steps:

• Heat oven to 375°F Spray 9 inch round cake pan with cooking spray.
• Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan.
• Spoon pie filling over dough. Sprinkle with almonds.
• Bake 25 to 35 minutes or until deep golden brown. Cool in pan 3 minutes.
• Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heat proof plate upside down over coffee cake; turn over.
• Remove cover from icing, microwave on High 3 to 7 seconds. Stir icing; drizzle desired amount over warm coffee cake.
• Cut into wedges; serve warm.

EASY CHERRY DUMP CAKE

Steps:

• 1. Preheat oven to 350 degrees. Butter bottom and sides of a 9 x 13 inch baking pan.
• 2. Pour crushed pineapple with juice in pan and spread evenly. Pour cherry pie filling over. Sprinkle with coconut and pecans.
• 3. Sprinkle the cake mix over the pecans and coconut. Drizzle the melted butter over the cake mix.
• 4. Bake uncovered for 50-55 minutes or until golden brown.
• 5. NOTES This cake serves more like a cobbler and is absolutely delicious a la mode.

EASY CHERRY DUMP CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350. 2.Melt butter. 3.Combine butter and cake mix; stir until crumbly. 4.Pour pie filling into pie pan. 5.Spread cake and butter mixture on top evenly. 6.Bake for 45 minutes at 350 degrees.

EASY CHERRY CAKE

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Spread the 16-ounce can of cherry pie filling in the bottom of a 9x13-inch cake pan. Note: You may need more pie filling, so use an 8-ounce can at this point.
• 3. Pour the dry cake mix over the cherry pie filling.
• 4. Melt the stick of butter and then drizzle it evenly over the cake mix.
• 5. Bake for 40 minutes.
• 6. Remove the cake from the oven and let cool completely.
• 7. Spread the Cool Whip evenly over the cooled cake.
• 8. Cover the cake and place it in the freezer.
• 9. When you are ready to serve the cake, remove it from the freezer and allow it to thaw slightly.