Cherry Caramel Ring Microwave
Indulge in a decadently easy treat with this Cherry Caramel Ring Microwave cake—a dessert that’s equal parts quick and impressive. Perfectly combining a fluffy vanilla-infused cake with a luscious layer of sweet cherry pie filling and drizzles of golden caramel sauce, this recipe delivers bold, comforting flavors in every bite. Prepared entirely in the microwave in just 12 minutes, it's an ideal choice for busy bakers or last-minute gatherings. The use of a microwave-safe bundt pan gives the cake its delightful ring shape, making it a visually stunning centerpiece for any dessert table. Best served warm, this cake pairs beautifully with dollops of whipped cream or scoops of vanilla ice cream. With minimal prep time and pantry-friendly ingredients, this microwave dessert is your new go-to for effortless elegance.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 cup unsalted butter (melted)
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup cherry pie filling
- 0.5 cup caramel sauce
- as needed nonstick cooking spray
Instructions
Grease a microwave-safe bundt pan or ring mold thoroughly with nonstick cooking spray.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder.
In another mixing bowl, combine the melted butter, whole milk, vanilla extract, and egg. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients and stir gently until a smooth batter forms. Avoid overmixing.
Pour the cherry pie filling evenly along the bottom of the greased bundt pan.
Drizzle the caramel sauce over the cherry pie filling, ensuring it is evenly distributed.
Pour the cake batter gently over the top of the cherry and caramel layers, spreading it evenly across the pan.
Place the bundt pan in the microwave and cook on high power for 10-12 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out clean.
Carefully remove the bundt pan from the microwave (it will be hot) and let it sit for 5 minutes.
Run a knife around the edges of the cake to loosen it. Place a serving plate upside-down on top of the bundt pan and flip the cake out onto the plate.
Serve warm with additional caramel sauce, whipped cream, or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 404.5 g | 147% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 299.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 301 mg | 23% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
