Cherry Pie Cake Recipes

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CHERRY PIE-CAKE

A nice change from the norm. Found this somewhere on the net and printed it out. But I don't have the source.

Provided by CoolMonday

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6



Cherry Pie-cake image

Steps:

  • Preheat oven to 325.
  • Do NOT stir at any time.
  • Pour cherry pie filling into 9 x 13 pan.
  • Spread pineapple with juice over cherry filling.
  • Do not stir.
  • Sprinkle cake mix over pineapple.
  • Sprinkle coconut over cake mix.
  • Sprinkle nuts over coconut.
  • Pour melted butter over all.
  • Bake 40 minutes or until top is golden brown.

Nutrition Facts : Calories 536.1, Fat 31.9, SaturatedFat 15.4, Cholesterol 41.5, Sodium 441, Carbohydrate 61.7, Fiber 2.6, Sugar 30.9, Protein 3.7

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple in juice
1 (18 1/4 ounce) package butter recipe cake mix or 1 (18 1/4 ounce) package yellow cake mix
2 1/2 cups flaked coconut
1 cup pecan pieces or 1 cup walnut pieces
1 cup butter, melted

CHERRY PIE POKE CAKE

Make and share this Cherry Pie Poke Cake recipe from Food.com.

Provided by True Texas

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8



Cherry Pie Poke Cake image

Steps:

  • Prepare and bake cake mix according to package directions for one 9x13 inch cake.
  • Remove cake from oven.
  • Poke holes at once down through cake with a fork.
  • Holes should be at 1 inch intervals.
  • While the cake cools, combine the gelatin with boiling water.
  • Pour gelatin mixture over the cake.
  • Top with the cherry pie filling, then cover with whipped topping.
  • Refrigerate cake for one hour before serving.

Nutrition Facts : Calories 444.5, Fat 20.5, SaturatedFat 9.9, Sodium 335.3, Carbohydrate 56.6, Fiber 0.7, Sugar 32.5, Protein 9.5

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package fruit flavored gelatin powder
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed

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



Cherry Devil's Food Cake image

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

1 package devil's food cake mix
1 (12 ounce) can cherry pie filling
3 eggs
⅓ cup vegetable oil
1 cup white sugar
5 tablespoons butter
⅓ cup milk
6 ounces chocolate chips

PIECAKEN

Provided by Food Network

Categories     dessert

Time 6h

Yield 18 to 20 servings

Number Of Ingredients 13



Piecaken image

Steps:

  • Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray.
  • Mix the cake batters according to the box directions.
  • Pour about 1 cup of the chocolate cake batter in one of the cake pans. Remove the custard pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
  • Pour about 1 cup of the strawberry cake batter in a second cake pan. Remove the lemon pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
  • Pour about 1 cup of the vanilla cake batter in a second cake pan. Remove the cherry pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
  • Bake the cakes until the centers are sturdy when the cakes are gently shaken and the cakes start to pull away from the edges of the pans, 40 to 50 minutes.
  • Let the cakes cool in their pans for 30 minutes, then remove from pans and place the cakes on racks. Let cool completely, about 4 hours.
  • Trim the tops of the cakes with a serrated knife so they are level, making sure not to cut it too far down and cut into the pie.
  • Place the vanilla cake layer on a plate or cake stand. Place the strawberry layer on the vanilla cake layer and then place the chocolate cake layer on top of the strawberry layer.
  • Frost the outside of the cake with the Vanilla American Buttercream.
  • Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

Nonstick cooking spray
1 box chocolate cake mix (for two 9-inch rounds), plus required ingredients for batter
1 box strawberry cake mix (for two 9-inch rounds), plus required ingredients for batter
1 box vanilla cake mix (for two 9-inch rounds), plus required ingredients for batter
1 store-bought 8-inch custard pie
1 store-bought 8-inch lemon pie or lemon meringue pie with the meringue removed
1 store-bought 8-inch cherry pie
Three batches Vanilla American Buttercream, recipe follows, or two 16-ounce cans store-bought vanilla frosting
2 sticks (8 ounces) unsalted butter, at room temperature
4 cups confectioners' sugar (1-pound box)
Pinch fine salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk

CHERRY PIE STUFFED CHOCOLATE CAKE

Provided by Duff Goldman

Categories     dessert

Time 50m

Yield 24 servings

Number Of Ingredients 13



Cherry Pie Stuffed Chocolate Cake image

Steps:

  • Preheat the oven to 375 degrees F.
  • Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.
  • Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.
  • Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.
  • In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.

4 boxes chocolate cake mix, baked, cooled and leveled
3 cans store-bought whipped chocolate frosting
Nonstick cooking spray
All-purpose flour, for dusting
1 pie crust, recipe follows or store-bought
One 12-ounce can cherry pie filling
Confectioners' sugar, for garnish
1 1/2 pounds all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 pound (4 sticks) cold butter, cubed
1/4 cup heavy cream
4 egg yolks

CHOCOLATE-COVERED CHERRY CAKE

Provided by Food Network

Categories     dessert

Time 42m

Yield 20 servings

Number Of Ingredients 9



Chocolate-Covered Cherry Cake image

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.

Vegetable oil spray for misting
1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces; 1 cup) semisweet chocolate chips

CHERRY PIE CAKE

I got this recipe in 1973 from a friend at college. It is so easy and absolutely delicious. It could be made from fresh or frozen sour cherries, but I've always used canned cherries. I just drain the juice and save it for another use (cherry martini anyone?).

Provided by Soygal

Categories     Pie

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8



Cherry Pie Cake image

Steps:

  • Preheat oven to 350 F; place baking pan in oven to preheat as well (9 x 15" or 11" round).
  • Open cans of cherries; drain juice. Save juice for another use. Place cherries in a bowl and stir in 1/2 cup sugar. Set aside.
  • Melt the butter by placing it in the hot baking pan. While butter is melting, make the batter.
  • Make batter by mixing dry ingredients (1 cup sugar, salt, baking powder and flour). Stir in the milk; beat well to eliminate lumps.
  • Remove pan containing melted butter from oven; pour the batter into the pan over the melted butter. Don't stir.
  • Spoon in the sugared cherries but don't stir. Just drop them around on top of the batter.
  • Put in oven and bake for 60-70 minutes or until top is golden brown. The cherries will sink into the batter; the batter will rise to the top and form a beautifully golden crust.
  • Let cool. Serve warm or cool either alone or topped with whipped cream or ice cream.

Nutrition Facts : Calories 413.4, Fat 13.7, SaturatedFat 8.4, Cholesterol 36.9, Sodium 343.8, Carbohydrate 70.3, Fiber 2.3, Sugar 46.3, Protein 5.1

1/4 lb butter (I use Earth Balance to make it Vegan)
2 (14 1/2 ounce) cans sour cherries
1/2 cup sugar
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 1/2 cups milk (I use soy milk or almond milk to make it Vegan)

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



Cherry Dump Cake image

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

2 (21 ounce) cans cherry pie filling
1 (15.25 ounce) package white cake mix
¼ cup butter, melted
½ cup coarsely chopped pecans

CHOCOLATE CHERRY CAKE

Make and share this Chocolate Cherry Cake recipe from Food.com.

Provided by duckit

Categories     Dessert

Time 50m

Yield 16 or more, 16 serving(s)

Number Of Ingredients 8



Chocolate Cherry Cake image

Steps:

  • combine cake mix,pie filling,extract, and eggs.
  • Mix by hand and spread on jelly roll pan or 13 x 9 pan
  • Bake at 350 Until done in middle (25-35 minutes).
  • Frosting-------------.
  • combine sugar,butter and milk,stir over low heat.
  • Bring to boil for 1 minute.
  • Stir in chocolate chips until melted.
  • Cool then frost.

Nutrition Facts : Calories 186.3, Fat 7.6, SaturatedFat 4.5, Cholesterol 33.5, Sodium 51, Carbohydrate 29.9, Fiber 0.8, Sugar 18.3, Protein 1.6

1 (18 ounce) box chocolate fudge cake
21 ounces cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips

CHERRY ANGEL CAKE ROLL

I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. -Lisa Ruehlow of Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cakes (8 slices each).

Number Of Ingredients 5



Cherry Angel Cake Roll image

Steps:

  • Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,

Nutrition Facts : Calories 175 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 171mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 3g protein.

1 package (16 ounces) angel food cake mix
4 tablespoons confectioners' sugar, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 can (20 ounces) reduced-sugar cherry pie filling
1/4 teaspoon almond extract

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



Angel Cherry Cake image

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.

1 (16 ounce) package angel food cake mix
1 (20 ounce) can cherry pie filling

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



Cherry Angel Delight image

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 :

1 prepared angel food cake (8 to 10 ounces)
1 can (21 ounces) cherry pie filling
1 package (3.4 ounces) instant vanilla pudding mix
1-1/2 cups cold whole milk
1 cup sour cream

CHERRY PIE

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Yield Serves 8-10

Number Of Ingredients 10



Cherry pie image

Steps:

  • First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
  • Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
  • If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
  • Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
  • Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
  • Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

400g plain flour , plus a little for dusting
50g ground almonds , plus 2 tbsp
225g cold butter
75g white caster sugar
2 egg yolks
800g cherries
150g cherry jam
50g caster sugar , plus a little for sprinkling
2½ tbsp cornflour
1 egg white , beaten

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



Cherry Angel Dessert image

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.

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

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



Quick Black Forest Cake image

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

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

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From yummly.com


CHERRY ANGEL CREAM CAKE - EAGLE BRAND
Arrange half the slices in even layer in 13 x 9-inch baking dish. BLEND sweetened condensed milk, water and almond extract in large bowl with electric mixer on medium speed. Add pudding mix. Beat 3 minutes. Let stand 5 minutes to thicken. Fold in whipped cream. SPREAD half the cream mixture over cake slices.
From eaglebrand.com


CHERRY PINEAPPLE DUMP CAKE | MRFOOD.COM
Combine pie filling and pineapple with liquid in prepared baking dish; mix well. In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.
From mrfood.com


CHERRY PIE SHEET CAKE!!! - COOL SKY FOOD
Spread 2/3 of the cake batter into the pan and smooth it out evenly with a knife. Carefully spoon 2 (21 ounces each) cans of cherry pie filling over the top of the cake batter. Spread it out evenly with a knife. Drop the remaining cake batter by spoonfuls onto the cherry filling. Spread it out a bit with a knife.
From coolskyfood.com


CHERRY DEVIL'S FOOD SWEETHEART CAKE RECIPE - RECIPETIPS.COM
COOK. 25 mins. Preheat the oven according to the directions on the cake mix package. Grease the bottom and sides of both cake pans. Prepare the devil's food cake according to the package directions and bake as directed. While the cake is baking, beat the cream cheese in a medium mixing bowl until smooth. Add the sugar and mix until well blended.
From recipetips.com


RECIPE: CHERRY-CHOLOLATE CAKE - DUNCAN HINES CANADA®
Preheat and prepare pan as instructed on Duncan Hines cake mix box. Beat cake mix. eggs and one quarter cup water together. Add 1 can cherry pie filling and hand mix together. Bake and let cool as instructed on cake mix box, icing : 3 tablespoons instant coffee in 3 tablespoons HOT water. add this to Duncan Hines Chocolate Frosting and mix ...
From duncanhines.ca


CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL + VIDEO - THE ...
This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It's made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It's the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO
From thereciperebel.com


DUNCAN HINES COMSTOCK CHERRY PIE RECIPE - THERESCIPES.INFO
Easy Cherry Pie Recipe by Ismael N Marangelly - Cookpad new cookpad.com. Great recipe for Easy Cherry Pie. This is easy cherry pie recipe that great for a family picnic, parties , or in my case a just because. ... 1 can Duncan Hines cherry pie filling Egg wash Sugar to sprinkle Steps. Open the pie shell packet and the cherry pie filling. Put the cherries in the shell and make …
From therecipes.info


10 BEST DEVILS FOOD CAKE WITH CHERRY PIE FILLING RECIPES ...
Devils Food Cake with Cherry Pie Filling Recipes 110,040 Recipes. Last updated Apr 02, 2022. This search takes into account your taste preferences. 110,040 suggested recipes. Black Devils Food Cake Easy Dessert Recipes. sugar, all purpose flour, baking soda, fat-free buttermilk, flour and 5 more.
From yummly.com


BLACK FOREST CHERRY BUNDT CAKE - PLOWING THROUGH LIFE
Instructions. In a mixing bowl stir together cake mix, eggs, milk, vanilla and vegetable oil. Mix well. Stir in cherry pie filling and do not beat too long. Pour into a greased bundt pan. Bake at 350°F for 45 – 50 minutes until a toothpick inserted in …
From plowingthroughlife.com


THE 10 BEST PIECAKEN RECIPES TO MAKE MAGICAL DESSERT AT HOME
What does it take to pull off these feats of food gravity? Patience, a good cake recipe, and only a bit of time in the kitchen. Are you ready to conquer the piecaken once and for all? Let's start with these 10 piecaken recipes. 1. Piecaken: Lemon Meringue, Cherry Pie, Chocolate Cake, and Strawberry Cake
From wideopeneats.com


BEST CHERRY CHEESECAKE PIZZA PIE RECIPES | FOOD NETWORK CANADA
Set aside to cool. Step 5. In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula. Step 6. Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
From foodnetwork.ca


CHERRY DEVIL'S FOOD CAKE - COPYKAT RECIPES
Cherry Devil's Food Cake Directions. Preheat oven to 350 degrees. Mix together cake mix, flour, sour cream, eggs, and almond extract and pie filling by hand. Pour into a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees oven for 45 - …
From copykat.com


ANGEL FOOD CHERRY DELIGHT - RECIPE | COOKS.COM
2 c. cherry pie filling 1 angel food cake 1 c. powdered sugar 1 lg. pkg. (8 oz.) cream cheese 1 sm. pkg. (3 oz.) cream cheese 1 lg. container Cool Whip
From cooks.com


PIN ON 2 INGREDIENT CAKE :)
Jan 1, 2013 - Cherry Angel Cake ~ 1 box angel food cake mix and 1 can light cherry pie filling . . . mix both ingredients together and place in a greased 9x13 pan and bake at …
From pinterest.com


CHERRY CAKE RECIPES | BBC GOOD FOOD
Cherry crumble cake. A star rating of 4.9 out of 5. Make the most of juicy cherries in this cake, enriched with almonds and soured cream, and finished with a …
From bbcgoodfood.com


LAYERED ANGEL FOOD CAKE MIX WITH CHERRY PIE FILLING RECIPE
Step one: Cut the angel food cake into three even layers. Step two: On the bottom layer, spread Cool Whip and Cherry Pie Filling. Step three: Place second layer on top of first; spread more Cool Whip and Cherry Pie Filling on second layer. Step four: Place third layer on top of second layer and ice entire cake with Cool Whip. (Side note: You could just ice the top and …
From momfabulous.com


FUDGY CHOCOLATE CAKE WITH CHERRY PIE FILLING RECIPE
Vary the cake flavor altogether, and use coconut, vanilla, or a yellow cake mix. Cherry filling and chocolate frosting would still work with those cake bases. You can also substitute canned raspberry, strawberry, or blueberry pie filling instead of cherry. You can easily make this gluten-free by using a gluten-free cake mix instead.
From thespruceeats.com


BEST CHERRY RECIPES | FOOD & WINE
Beet, Pickled Cherry and Crispy Shallot Salad. Get the Recipe. Moroccans often start a big meal with several small salads, including one with marinated beets. For this big salad, Mourad Lahlou ...
From foodandwine.com


NO BAKE CHERRY DUMP CAKE - BITZ & GIGGLES
Instructions. Cut angel food cake into cubes. Spread half of cake in the bottom on a 9×13 baking dish. Spoon 2/3 of cherry pie filling over cake. Spread remaining cake cubes over cherry layer. To create cream layer, beat pudding, milk, and sour cream in a mixing bowl until it thickens. Spread cream over cake layer.
From bitzngiggles.com


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