Best Saucy Cherry Cake Recipes

SAUCY CHERRY CAKE

Saucy Cherry Cake image

Delicious cake with sour cherries in it and cherry sauce on top.

Provided by Sally

Categories Desserts Cakes Sheet Cake Recipes

Yield 12

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon shortening
2 eggs
½ cup chopped walnuts
1 (16 ounce) can pitted sour red pie cherries
⅓ cup white sugar
1 tablespoon cornstarch

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of one 9x9 inch square baking pan. Drain the sour cherries, reserving the liquid.
Combine the flour,1 cup of the sugar, baking powder and salt. Beat in the shortening and eggs at medium speed until well blended. Fold in the nuts and 1 cup of the drained cherries. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve cake warm or cooled with Cherry Sauce spooned over the top.
To Make Cherry Sauce: In a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally mixture is thick and clear.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 35 g, Cholesterol 31 mg, Fat 5.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 152.2 mg, Sugar 25.3 g

SAUCY TART CHERRY COBBLER CAKE- GRANDMA'S

Saucy Tart Cherry Cobbler Cake- Grandma's image

This is an old family recipe. Grandma made it often and served this gooey cake with sauce topped with ice cream or whipped cream. This recipe is a bit tart and we like it that way. Don't expect it to be super sweet.

Provided by Kathie Carr @kathiecc

Categories Cakes

Number Of Ingredients 8

Ingredients

1 cup(s) sugar
1 tablespoon(s) butter, room temperature
1 large egg, beaten
1 teaspoon(s) baking soda
1 cup(s) all purpose flour
1 can(s) (15 ounces) pitted, red sour cherries, divided, juice reserved
1 tablespoon(s) cornstarch
2 tablespoon(s) sugar

Steps:

Preheat oven to 350 degrees. Butter an 8 inch square pan. In a large mixing bowl cream butter and sugar. Stir in egg. In a separate bowl stir together baking soda and flour. Mix into creamed mixture. Be sure ingedients are well blended. Fold in 1 cup cherries, drained. (Reserve juice and remaining cherries). Spread in prepared 8 inch square pan. Bake for 25 minutes
While cake is baking pour the reserved juice into a saucepan. Stir in cornstarch. Cook over medium heat, stirring constantly, until thickened. Stir in rmaining cherries and 2 tablespoons sugar. When sugar has dissolved remove from heat and serve hot over warm cake. Serve with ice cream or whipped cream, if desired.