Cherry Pie Cake
Delight your taste buds with this irresistible Cherry Pie Cake—a dessert that combines the nostalgia of a classic cherry pie with the soft, fluffy texture of a cake. This easy-to-make recipe features layers of tender vanilla batter and luscious cherry pie filling, baked to golden perfection. With just 15 minutes of prep time and a handful of pantry staples like all-purpose flour, granulated sugar, and buttery goodness, this dessert is as simple as it is impressive. Whether dusted with powdered sugar or served as-is, this 9x13-inch cake is perfect for family gatherings, potlucks, or a sweet weeknight treat. Try this heavenly cherry cake today and indulge in its fruity charm!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Milk
- 1 can (21 ounces) Cherry pie filling
- 0.5 cup Powdered sugar (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the softened butter to the dry mixture and beat using a hand mixer or stand mixer on medium speed until the mixture becomes crumbly.
In a separate bowl, whisk together the eggs, vanilla extract, and milk until well combined.
Gradually add the wet ingredients to the dry mixture, beating on low speed. Increase to medium speed and mix until the batter is smooth and no lumps remain.
Pour half of the batter into the prepared baking dish, spreading it evenly across the bottom.
Spoon the cherry pie filling evenly over the batter layer, ensuring the cherries are distributed uniformly.
Pour the remaining batter over the cherry pie filling, gently spreading it to cover the filling completely.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
4212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 732.9 g | 267% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 523.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 502 mg | 39% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1342 mg | 29% | |
*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.
