CHERRY DUMP CAKE
Use cherry pie filling and a box of yellow cake mix to make cherry dump cake! It tastes just like homemade cherry cobbler but is way easier! No mixing or additional bowls needed for this dump cake with cherries.
Provided by Beth
Categories Dessert
Time 50m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350º F.
- Spray a 9x13 inch pan with non-stick cooking spray. Add the cherry pie filling to the bottom of the pan.
- Sprinkle the dry cake mix evenly over the cherries.
- Mix the almond extract with the melted butter. Drizzle the melted butter evenly over the dry cake.
- Bake for 45-55 minutes or until golden yellow.
- Allow the cake to sit for 20 minutes before serving. This allows the juices to rest. Serve warm or cold with ice cream if desired.
Nutrition Facts : Calories 224 kcal, Carbohydrate 38 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 18 mg, Sodium 200 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHERRY-ALMOND POUND CAKE
This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.-Myrna Tycholaz, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.
Nutrition Facts :
CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
CHERRY ALMOND POUND CAKE
The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.
Provided by Randy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
- Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
- Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g
CHERRY ALMOND CAKE
Make and share this Cherry Almond Cake recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
- Crumble in the almond paste, and add the almond extract.
- Work in the cold butter till the mixture becomes crumbly. Set aside.
- Preheat the oven to 350°F.
- Grease and flour a 10" x 10" or 9" x 13" pan.
- To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
- Add the eggs one at a time, beating well after each.
- Add the flour in thirds, alternately with the sour cream, blending well after each addition.
- Spread the batter in the prepared pan.
- Top with the cherries and streusel topping.
- Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
- Remove from the oven.
- While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
- Drizzle it over the still-hot coffeecake.
- Garnish with toasted sliced almonds, if desired.
- Serve warm or at room temperature.
Nutrition Facts : Calories 554.1, Fat 22.8, SaturatedFat 12.2, Cholesterol 89.1, Sodium 371.3, Carbohydrate 82.3, Fiber 1.8, Sugar 40.2, Protein 6.4
CHERRY AND ALMOND CAKE
Cherry and Almond Cake
Provided by voice1
Time 1h
Yield Makes Cake
Number Of Ingredients 10
Steps:
- Pre-heat oven to 160C/ 325F/ Gas 3.
- Line a 20cm deep cake tin with greased non-stick baking paper.
- Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
- Place the butter and sugar in a large bowl and cream together.
- Add the almond essence and then gradually add the eggs, beating well in between each addition.
- Stir in 60g of flaked almonds and the lemon rind.
- Fold in both flours and then gently fold in the cherries.
- Spoon the mixture into the prepared tin and level the surface.
- Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
- Remove from the oven and allow to cool on a wire rack.
ALMOND CHERRY TRES LECHES CAKE
This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 2h55m
Yield 12
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
- Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
- Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
- For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
- Refrigerate for at least 2 hours or until ready to serve.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 58.5 g, Cholesterol 185 mg, Fat 36.9 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 21.6 g, Sodium 275.2 mg, Sugar 44.5 g
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