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Home ‏‏‎ ‎/‎‎‏‏‎ ‎ Party Food ‏‏‎ ‎/‎‎‏‏‎ ‎ Cake Recipes ‏‏‎ ‎/‎‎‏‏‎ ‎ Easy Cherry Cake

Easy Cherry Cake

By:

Britni Vigil

10/24/2024
5 from 3 votes
Jump to Recipe

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This cherry cake combines a delicious homemade yellow cake, cherry pie, and a quick sweet glaze for one amazingly flavorful cake! Perfect to make all year round!

Piece of cherry cake on white plates

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Sometimes I make really pretty layered cakes like this gorgeous red velvet cake with sugared cranberries. Or even these darling hot chocolate cupcakes.

But most of the time my cakes are more like this pumpkin crunch cake, and this Snickers poke cake, where you get to basically dump the ingredients and they’ll magically look and taste great!

This easy cherry cake is an example of the latter – mostly just dumping things on top of each other and magically creating something amazing.

Why You’ll Love This Recipe

  • Easy as pie – I mentioned it above, but this cake is so simple to make! Just mix a few ingredients, put them together, and bake!
  • Pie and cake together – this tastes like what you would get if cherry pie and the best vanilla cake had a baby. It’s delish!
  • Great for all year round – just like with these cherry cheesecake cookies, cherry is one of those flavors that works all year round! Top this with fresh cherries in the summer or sugared cherries (from frozen) in the winter.

Ingredients

cherry cake ingredients with labels

Ingredient Notes

  • Cherry pie filling – this recipe uses a 21 ounce can of cherry pie filling. If you have extras, add it to this flaky pie crust to make homemade cherry pie!
  • Almond extract – don’t skip this even if you’re using the vanilla. The almond extract really gives the cake an amazing flavor!
  • Yogurt – I prefer to use plain yogurt but plain, cherry, and vanilla all work. Just know that both cherry and vanilla typically have added sugars, so they make the cake a little sweeter than the plain yogurt.

How to make cherry cake

Start by preheating your oven to 350°F and spraying a 9″x13″ baking pan with cooking spray.

Now you’ll cream together the sugar, butter, yogurt, vanilla, and eggs until light and fluffy.

wet ingredients for cherry cake in a bowl

Add the flour and baking powder to the creamed ingredients and mix until all the ingredients are combined together.

Dry ingredients added to a mixing bowl

Take 2/3 of the batter and spread it into the baking pan, making sure to cover the entire bottom of the pan, all the way to the corners.

Cherry cake batter being poured into a glass pan

Pour the cherry pie filling on top of the batter and spread around to cover the entire layer of batter. It works best to spread this with either a spatula or the back of a wooden spoon.

Cherry cake batter with pie filling on top
800

Dot the top of the pie filling with the remaining batter. It won’t need to be completely covered, just dot it around evenly. The batter will bake together to create your top layer.

cherry cake batter on top of pie filling

Put it in the oven and bake for 35 minutes.

While the cake is baking, make the glaze by combining the powdered sugar, almond extract, and milk until smooth.

While the cake is still warm, drizzle the glaze over the top of it.

hand pouring icing on cherry cake top

The glaze will spread all over the cake, which is totally fine! That way each piece of the cake has a nice amount of glaze to go with the slightly tart cherry flavor.

cherry cake with glazing

Allow the cake to cool completely after glazed. Cut into squares once cooled.

cherry cake cut into slices

Serve topped with fresh cherries if available.

Piece of cherry cake with cherry on top

Expert Tips

Use a knife to swirl the top batter around a bit so you don’t end up with huge clumps of the top layer rather than cake throughout.

Spread the cherry pie filling around into as even of a layer as possible so you get that good layer of cherry in each piece.

Store cake in the refrigerator for up to a week in an airtight container or just in the baking dish with a lid.

Cut the cake into smallish pieces. It’s a fairly rich (and moist!) cake so I’d start with small pieces and let people get seconds if they want more.

Serve with pitted fresh cherries during the summer when cherries are good. Serve with chocolate covered cherries on top during the winter for a fun holiday treat!

Recipe FAQs

Can you freeze cherry cake?

I do not recommend freezing this cherry cake simply because the cherry pie filling and the glaze on top won’t thaw as well as you want. If you want something that freezes well, try these molasses cookies instead.

Spatula holding a piece of cherry cake above a pan of cherry cake

More Fruity desserts

If you like desserts with fruit, you’re going to love these amazing options!

  • Cranberry orange muffins – moist, sweet, and topped with a delicious orange glaze!
  • Sugared cranberries – a simple sweet snack that goes well with pretty much any holiday dessert!
  • Homemade apple pie – a decadent and delicious all-American classic!
  • Easy peach cake – homemade vanilla cake topped with an amazing cream cheese layer and fresh peaches, this recipe is to die for!
  • Banana pudding cupcakes – cupcakes filled with banana pudding and topped with a whipped cream frosting and fresh bananas!

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Print Rate
5 from 3 votes

Cherry Cake

This cherry cake combines a delicious homemade yellow cake, cherry pie, and a quick sweet glaze for one amazingly flavorful cake! Perfect to make all year round!
Prevent your screen from going dark
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total: 35 minutes minutes
Serves 15 servings

Ingredients

Cake

  • 1 ¾ cups sugar
  • ½ cup butter
  • ½ cup yogurt (plain, vanilla, cherry all work well)
  • 1 tsp vanilla extract
  • 4 eggs
  • 3 cups all purpose flour
  • 1 ½ tsp baking powder
  • 21 ounces cherry pie filling

Glaze

  • 1 cup powdered sugar
  • ½ tsp almond extract
  • 1 ½ TBS milk

Instructions

  • Preheat oven to 350°F and spray 9″x13″ baking pan with cooking spray.
  • Cream together sugar, butter, yogurt, vanilla, and eggs until smooth.
  • Add flour and baking powder to creamed ingredients and mix well.
  • Spread 2/3 of the batter in the baking pan then cover with cherry pie filling. Dot pie filling with remaining batter.
  • Bake for 35 minutes.
  • Make glaze by combining powdered sugar, almond extract, and milk and mixing well.
  • While the cake is still warm, drizzle with glaze.
  • Allow cake to cool before cutting and serving.

Tips & Notes:

Use a knife to swirl the top batter around a bit so you don’t end up with huge clumps of the top layer rather than cake throughout.
Spread the cherry pie filling around into as even of a layer as possible so you get that good layer of cherry in each piece.
Store cake in the refrigerator for up to a week in an airtight container or just in the baking dish with a lid.
Cut the cake into smallish pieces. It’s a fairly rich (and moist!) cake so I’d start with small pieces and let people get seconds if they want more.
Serve with pitted fresh cherries during the summer when cherries are good. Serve with chocolate covered cherries on top during the winter for a fun holiday treat!

Nutrition Info

Calories: 337kcal, Carbohydrates: 62g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 61mg, Sodium: 84mg, Potassium: 148mg, Fiber: 1g, Sugar: 32g, Vitamin A: 342IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 2mg
Nutritional Disclaimer
Author: Britni Vigil
Course: Dessert
Cuisine: American
Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!
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5 from 3 votes (3 ratings without comment)

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I love sweet treats, my family, games, and anything fun!

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