CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
- Bake in the preheated oven until golden brown on top, 35 to 40 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
CHOCOLATE CHERRY CAKE I
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g
CHOCOLATE CHERRY CAKE III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
QUICK BLACK FOREST CAKE
This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.
Provided by Donna
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
- Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
- To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
- Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g
CHERRY FILLING FOR CAKE
Make and share this Cherry Filling for Cake recipe from Food.com.
Provided by Chef Dee
Categories Dessert
Time 5m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Fold the Cool Whip and cherry pie filling together.
- Spread over bottom cake layer, place top layer over the filling.
- Spread Cool Whip over cake, top with cherry pie filling.
Nutrition Facts : Calories 245.9, Fat 12.7, SaturatedFat 10.9, Sodium 26.1, Carbohydrate 32.7, Fiber 0.5, Sugar 11.5, Protein 0.9
CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
BUTTERY CHERRY DROP CAKE
It's funny....when going through recipes to find one to post, each recipe brings back a memory. This is from a girl I met when our boys were in pre-school together. The boys are in college now, so this is a tried and true recipe. Anyway, this cake is fabulous. You can also substitute blueberry pie filling for the cherry. What I've also done is made these into mini muffins. I put a little batter into each muffin cup then put a tad of cherry pie filling onto each of the muffins, and voila, you have these buttery muffins with cherry filling hiding inside. YUMMY!
Provided by tree luee dee
Categories Dessert
Time 55m
Yield 1 9x13 cake
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream together the butter and sugar.
- Add eggs and beat until light and fluffy.
- Add almond extract.
- Mix in flour and baking powder.
- Mix until smooth.
- Grease a 9 x 13 pan.
- Spoon mixture (will be very thick) into pan and spread evenly.
- Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
- I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
- No need to stir the pie filling in as it will settle into the batter as baking.
- Bake at 350 degrees for 45-50 minute.
- Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
- Dust with powdered sugar (optional).
Nutrition Facts : Calories 4686, Fat 206, SaturatedFat 123.3, Cholesterol 1232, Sodium 2746.5, Carbohydrate 661.7, Fiber 10.3, Sugar 301.5, Protein 55.1
ANGEL CHERRY CAKE
Make and share this Angel Cherry Cake recipe from Food.com.
Provided by RecipeJunkie
Categories Dessert
Time 40m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 2
Steps:
- Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
- Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.
CHERRY ANGEL DESSERT
This is the easiest to make and is absolutely YUMMY! It is very light and we love it on hot nights. It tastes like cherry topped cheese cake but is so much easier to make. It goes super fast at a potluck! Approx 15 minutes from start to finish!!
Provided by Pvt Amys Mom
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Tear the angel food cake into 1-inch cubes (into a large bowl).
- With your fingers, tear the cream cheese into small pieces (into the same bowl).
- Add the Cool Whip.
- Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do.
- Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
- Refrigerate until ready to eat.
- Servings are approximate.
- Original recipe called for 1 can of topping but I always use 2.
CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE
This is from the Cake Doctor cookbook, adapted from a 1974 Pillsbury bake-off winner. This is different than others posted because it is not in layers and has a glaze poured over while cake is still warm. (The only change I made is reduce the sugar quantity from 1 C to 3/4 C, to make the glaze chocolate-y but not quite as sweet.)
Provided by Mareesme
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
- Preheat oven to 350 dg. with rack in center of oven.
- Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
- Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
- Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
- Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
- After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
- (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
Nutrition Facts : Calories 5037.4, Fat 205.8, SaturatedFat 90.6, Cholesterol 596.9, Sodium 5009.7, Carbohydrate 805.5, Fiber 25.9, Sugar 440.9, Protein 55.7
CHERRY ANGEL DELIGHT
These tempting angel food treats fly from start to finish.-Ida Wing, Cape Cod, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.
Nutrition Facts :
CHERRY ANGEL DESSERT
This dessert is easy to decorate for the holidays, and it's perfect for family reunions.-Viorene Larson, Sious Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 0g sugar total.
CHERRY DEVIL'S FOOD CAKE
This is the best devil's food cake you will ever eat, but with a twist!
Provided by LARRYRCTEXAS
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h21m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g
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