Sunday, January 23, 2011

Cherry Filled Cake


I've been making this cake for many years now and I gotta say it still remains one of my favorite cakes to make and the most requested baked item among friends and family. Fairly simple and easy, it only takes about 50 minutes to bake, 15 minutes to prep and the end result is moist an delicious!

The trickiest part is flipping the cake over if you use a bundt pan, which I love to use for this cake. But it will cook just the same in a classic square pan. Trust me this cake is definitely worth a try!

First, soften 12 tablespoons of unsalted butter.

Place the softened butter and one cup of sugar in a mixing bowl.

Beat on medium speed until the mixture is creamed.

Add in a teaspoon of vanilla extract.

Then add 1/4 cup of each, vegetable oil and water.
(I was trying to keep the cake vegetarian, so I could enjoy it this weekend)
You can also substitute the oil and water with two large eggs instead.
(Most of the time I make it with the eggs)
Beat ingredients on medium speed until combined.

Add in one teaspoon of baking powder.

You will now need 1/2 a cup of milk (I use two percent).
And 1 1/3 cups of  flour.

Add milk and flour to your mixture.

Beat on medium speed until combined well and lumps disappear.

The mixture will be silky and creamy.

Grease a square baking pan or bundt pan generously, preferably use a nonstick pan.
You will need all the help you can get so that when the cake flips the crown doesn't break.

Pour the cake mixture into the greased pan evenly.

Open up a can of pie filling, you will not use the whole can, my can was 10 ounces.

Spoon the cherries from the filling mixture onto the top of your cake mix. Do not push the cherries down.

The end result should look something like this. You should have about 1/3 of the pie filling left over, which you can refrigerate or use for topping later.

Bake at 325 degrees for 50 minutes, until a skewer or toothpick inserted comes out with no cake mix on it.
Note, the toothpick will come out with cherry juice and syrup on it, thats okay, just make sure there is no raw cake mix on it.

Cool cake for about 20 minutes and flip, then cool on a wire rack completely. If the crown breaks don't worry the cake is still beautiful and you can always try and patch it up with the leftover cherry filling. 
Cut and serve! 


  • 1 1/3 cup flour
  • 12 tablespoons unsalted butter
  • 1 teaspoon of baking powder
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 (10 oz.) can of cherry pie filling

First, soften the unsalted butter, place in a bowl with sugar and beat with mixer on medium speed until creamy.

Add in vanilla, oil and water and continue to beat until combined.

Add in baking powder, milk and flour, beat on medium speed until the batter is smooth and silky.

Place batter in a greased bundt pan, and lightly spoon in cherry mixture.

Bake at 325 degrees for approximately 50 minutes and until an inserted toothpick comes out free of cake batter. 

No comments:

Post a Comment