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- Dish type
- Cakes with fruit
- Cherry cake
This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favourite!
101 people made this
- 225g cherries, stones removed and halved
- 2 tablespoons plain flour
- 250g plain flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 160ml vegetable oil
- 2 eggs
- 200g caster sugar
- 1 teaspoon vanilla extract
- 250ml milk
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 170 C / Gas 3. Grease and lightly flour a 25cm tube cake tin. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
- Stir together the flour, salt, baking powder and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour cake mixture into prepared cake tin.
- Bake in preheated oven until skewer inserted into cake comes out clean, about 60 minutes. Cool in tin 10 minutes, then turn out onto a serving plate or wire rack.
Reviews & ratingsAverage global rating:(43)
Reviews in English (37)
Flavour of this cake was lovely. But why did all the cherries go to the bottom of the cake?-14 Nov 2011
when making this lovely cake, put cherries in a bag with a hand full of flour and roll cherries in the flour before putting them into cake mixture, this stops them sinking to bottom of cake,-12 Nov 2013
This is one fabulous cake! I've made it twice now - your dad is right, cherries are best! I used a light olive oil both times and it works well. I also used a 26x19 cms rectangular tin because I didn't know what a tube tin was and certainly don't have one. It is particularly good with icing on top.-23 Dec 2009
Cherry Cake Recipe (Only 4 Ingredients)
This Cherry Cake Recipe looks as delicious as it tastes. What’s even better is that it is made with just four simple ingredients – sweet cherries, dulce de leche, heavy whipping cream and puff pastry.
This Cherry Cake Recipe is very similar to a classic Napoleon Cake. It’s packed with fluffy whipped cream, crispy puff pastry, creamy dulce de leche and tart sour cherries.
What’s even better? This cake is the perfect dessert to make ahead. The longer it sets in the fridge, the more the flavors come out and meld together.
- 2 (15-oz.) cans whole pitted cherries in heavy syrup
- 1/2 teaspoon almond extract
- 1 stick unsalted butter, plus more for greasing
- 1 (15.25-oz.) pckg. yellow cake mix
Preheat oven to 350°F. Take a glass 13- x 9-inch baking dish and grease the bottom and sides evenly with butter.
Empty the contents of one can of cherries into a bowl. Drain the syrup from the other can and add the drained cherries to the bowl with cherries still in syrup. Stir in almond extract to combine. Pour contents into prepared baking dish.
Place butter in a microwave-safe bowl and microwave on high for 1 minute, stirring halfway through, until completely melted. Evenly sprinkle cake mix over cherries and syrup. Pour melted butter evenly over cake mix. (Note: The butter will naturally pool in certain areas, so use a spoon to spread butter evenly onto all of the cake mix.)
Transfer dish to the center rack of preheat oven and bake until golden brown and bubbling, about 45 minutes. Allow to cool slightly before serving.
You Only Need 1 Bowl to Make This Cherry Upside-Down Cake
Let’s get the introductions out of the way. I’m the food director at Bon Appétit, which technically means I have final say over every recipe we print in the magazine and online, but that doesn’t mean I’m the best cook in the kitchen. And when it comes to baking, I’m good, but I’m not “Claire Saffitz Good.” This is a woman who makes puff pastry from scratch and does things with sourdough starter that I will never understand. But when she swore up and down that this upside down cake was really really easy and impossible to mess up, I believed her, because Claire Saffitz is not a liar. And I can now vouch for this recipe 100% and affirm that it’s easy enough for a child to make.
The first thing I like to do when baking—even before I preheat the oven—is measure out all the ingredients so that I can cook straight through once everything is good to go. This also ensures I have all the ingredients I need, because nothing sucks more than discovering you don’t have enough sugar when you get to the part of the recipe when you’re supposed to add the sugar. I recommend you do the same, and since this recipe calls for room temperature eggs, put them in a bowl and cover them with hot tap water while you get organized. At the same time, melt the butter since you need it to coat the pan before anything else can happen.
The other extra little step you need to take is to cut a parchment paper round that will fit in the bottom of your pan—you can’t skip this step, because it is the insurance that keeps the fruit from sticking, and a pretty un-stuck crown of cherries is essential to your success.
Check out this quick how to video!
How to Make Pudding Frosting
My very favorite part of this scrumptious cake recipe is the thick, creamy pudding frosting. Trust me, you’ve never tasted anything so velvety and rich! There are a couple of tips to making this the sweetest frosting ever:
- You’ll notice in the recipe card below, we use less milk than called for on the pudding box instructions. Using a bit less milk makes the pudding thicker, therefore allowing it to hold its consistency better when spread on the cake.
- Use at least 2% milk, preferably whole milk. This makes the pudding thicker and much creamier. It is so worth the few extra calories, I promise!
I love spring baking! It is so much fun to make recipes with great ingredients knowing we can eat them outside and soak up a bit of sunshine.
These Cherry Cake Bars are so easy to make. They only take 4 ingredients and most of them are pantry staples. Mix them together, bake and enjoy! You know we love easy peasy recipes that come together quickly!
Our goal is to share recipes that don't take a long time to make so you have time to do all the things you want to do! A few minutes saved in the kitchen is more time to soak up the sun, read a great book, enjoy family time or just relax!
Life is a little crazy right now. I am trying to spend as much time in the kitchen baking to help relieve stress and worry during this unusual time in the world.
Being able to bake a delicious recipe that makes the house smell great and tases amazing is one of my favorite things right now.
Great Cherry Recipes
We hope you enjoy these delicious Cherry Cake Bars! They are the perfect sweet treat that only takes 4 ingredients.
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
- 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3 large eggs
- 1/2 teaspoon pure almond extract
- 1 bag (12 ounces) frozen cherries, thawed and dried
- 1/2 cup sliced almonds
Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity) set aside. In a medium bowl, whisk together flour, baking powder, and salt set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
Transfer batter to prepared pie plate scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
Easy Cherry Crumble Cake Recipe
This cherry crumble cake is so yummy, it just melts in your mouth! Flaky bottom crust, sweet cherry filling and the tender crumble on top &ndash delicious!
This yummy cherry crumble cake is a cross between a cake and a pie. Just like a cherry pie, this cake has cherry filling nestled between the two layers of dough. Unlike the pie, there is no dough to roll &ndash the bottom crust is press-in, meaning you just press the dough with your hands into the baking dish. Also, unlike the pie, the top crust is not a solid layer of dough &ndash the top crust in this cherry cake is made out of dough crumble. There you have it &ndash a unique cherry cake, so tender, so flaky and so delicious!
To turn the top crust into a crumble, the equipment you need is a box grater. You just put the dough in a freezer for 20 minutes to harden it somewhat, then grate that dough over the cake, using the side with the largest holes of the box grater. Dough crumbles will come out and land on the cherry filling, creating a delicious crumb layer on top of the cherry cake!
The origin of this cake is Russian, it&rsquos an authentic Russian recipe for crumble fruit cake. You can use any type of fruit filling instead of the cherry filling, and of course you can use fresh pitted cherries instead of the filling from a can. I&rsquom just too lazy to take the pits out of the cherries, so I always use the canned ones :) You can also use the fresh or frozen berries for the filling, you don&rsquot need to add any sugar to the filling since the dough already has sugar in it.
So feel free to be creative with the fillings and please do try out this unusual crumb cake technique! Enjoy this yummy cherry crumble cake &ndash it&rsquos a perfect dessert for the summer! Also, check out my perfect apple pie recipe and easy peach cobbler &ndash you&rsquoll love them!
Cherry Pineapple Dump Cake
- Author: Krista
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 10 - 12 1 x
- Category: Cake
- Method: Oven
- Cuisine: American
This Cherry Pineapple Dump Cake recipe is an easy 5 ingredient classic! Made with cherry pie filling, crushed pineapple and white cake mix, it&rsquos a simple dessert recipe that hits all the right notes.
- 20 oz . can of Crushed Pineapple with juice
- 21 oz . can of Cherry Pie Filling
- 1 box of Yellow Cake Mix
- 1 stick of unsalted butter
- 1/2 of chopped pecans
- Preheat oven to 350º degrees F.
- Dump one 20 oz. can of crushed pineapple with juice in a 9×13 baking dish.
- Dump one 21 oz. can of cherry pie filling over pineapple and spread evenly.
- Take one box of yellow cake mix and evening spread cake mix over the cherry pie filling.
- Chop up on stick of butter into small squares and spread evenly across cake mix. This will create a nice crust.
- Add chopped pecans to the top and spread over the rest of the cake.
- Place baking dish in oven for 35-45 minutes or until topping is slightly browned.
- Wait till it cools and dive in.
Keywords: Dump Cake, Pineapple Dump Cake, Cherry Dump Cake, How to make a dump cake, easy dump cake