Cherry Swirl Cake Recipes

Steps:

• Preheat oven to 350.
• Grease and flour bottom and sides of a 9x13x2" cake pan.
• In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
• Pour batter into prepared cake pan.
• Smooth evenly in pan.
• Drop spoonfuls of the pie filling on top of the cake batter.
• With a knife, swirl the cherry pie filling into the cake batter.
• Be careful not to touch the bottom of the cake pan with the knife.
• This might remove some of flour/shortening coating, causing the cake to stick.
• Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
• Allow to cool for 10 minutes.
• May be served warm or cooled.
• May be served with ice cream or whipped topping.

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.

Steps:

• In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

Steps:

• Preheat oven to 350°F.
• Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
• Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
• Bake for 30 minutes or until cake tests done.
• Cool completely.
• Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
• Variations: try other pie fillings.

Steps:

• Mix all cake ingredients except pie filling.
• Stir until just mixed.
• Generously grease jelly roll pan or two 9-inch cake pans.
• Spread 2/3 of batter into pan.
• Spread pie filling over batter.
• Drop remaining batter by tablespoonsful onto pie filling.
• Spread tablespoons of batter together as much as possible.
• (Not all of pie filling will be covered.).
• Bake at 350 degrees F for 30-40 minutes or until done.
• Combine glaze ingredients and drizzle over cake while still warm.

Steps:

• Heat milk, shortening, granulated sugar and salt in small saucepan over medium-high heat just to boiling; cool to lukewarm (105 to 115 degrees).
• Stir in yeast; transfer mixture to medium bowl.
• Add 1 cup flour to milk mixture; beat well.
• Add eggs and vanilla extract; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
• Let rise, covered, in a warm place free of drafts, until doubled in bulk; about 1 hour.
• Stir batter down. Divide batter between two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about one hour.
• Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
• Heat oven to 375. Bake coffee cakes until golden, 30 to 35 minutes.
• Remove from pans, cool on wire racks.
• Again, fill grooves of each cake with 1/4 cup of remaining preserves. Mix powdered sugar with enough milk to make thin glaze, drizzle over warm coffee cake.
• Sprinkle with almonds.
• Cut each cake into 8 wedges to serve.

Steps:

• In mixing bowl blend first 7 ingredients on low speed; increase to high for 3 min. Stir in flour.
• Spread 2/3 of batter in greased 15x10x1 pan. Spread pie filling over batter. Drop remaining batter by Tbsp. over all.
• Bake 350°F for 40 min.
• GLAZE:
• Mix confectioners' sugar and milk well.

Steps:

• Preheat oven to 175 C.
• Grease and flour a 24-25 cm round cake tin.
• Start with the filling: stir all the filling ingredients togehter in a small bowl.
• For the cake batter: Cream butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Add vanilla, stir to combine.
• In a separate bowl, combine flour and baking powder.
• Add the flour mixture into the butter& egg mixture, stir to combine.
• Pour half of the cake batter into the prepared pan.
• Sprinkle on the filling.
• Top with the rest of the batter.
• Bake in the preheated oven for 50-60 minutes, or until the cake tests done.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
• Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
• Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins.
• Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.