Buttery Cherry Drop Cake Recipes

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

BUTTERY CHERRY DROP CAKE

Steps:

• In a large mixing bowl, cream together the butter and sugar.
• Add eggs and beat until light and fluffy.
• Add almond extract.
• Mix in flour and baking powder.
• Mix until smooth.
• Grease a 9 x 13 pan.
• Spoon mixture (will be very thick) into pan and spread evenly.
• Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
• I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
• No need to stir the pie filling in as it will settle into the batter as baking.
• Bake at 350 degrees for 45-50 minute.
• Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
• Dust with powdered sugar (optional).

CHERRY DROP CAKE

Steps:

• Separate eggs and whip egg whites, keep cool. Cream butter and sugar until sugar is dissolved. Add egg yolks and mix well. Add vanilla. Add flour alternating with whipped egg whites. Just fold under, do not over mix.
• Grease and flour your 9x12 pan. Drop 1/2 of the mixture into the pan. Do not level out.
• Drop drained cherries on top. Then drop rest of the dough on top the cherries. Again, do not level out. It will bake even. Bake at 345 for 35 to 45 minutes until golden brown.

CHERRY DROP COOKIES

Steps:

• Beat the butter, egg yolks and brown sugar until creamy. Add vanilla and beat again. Remove beater and get a spoon to mix the rest of the way. Alternate adding flour, nuts and candied cherries.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake at 350F for 12-13 minutes. These cookies will brown very fast due to the butter content. You should remove them when the bottoms are just starting to turn brown.