Cherry Pecan Cake Recipes

CHERRY PECAN CAKE RECIPE

Steps:

• Preheat the oven according to directions on the cake mix. Prepare cake pans as directed. Drain and reserve the juice from the cherries. Chop cherries into small pieces. Set the juice and chopped cherries aside. Prepare the cake according to package directions but when measuring the water, first measure the cherry juice that was reserved and add enough water to equal the amount of water called for on the package. Mix batter as directed. Fold the chopped cherries and the pecans into the cake batter; then pour the batter into the prepared cake pans, distributing evenly between the two.Place in the preheated oven and bake for the recommended time or when a toothpick poked in the middle comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan; then remove the cakes and allow them to cool completely on a wire rack. FROSTING: Whip the heavy whipping cream until stiff peaks form; set aside. Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed. Place the first layer on the cake plate and spread frosting over the top so that it is about 1/4 inch thick and keep about 1/4 inch form the edge. Place the second layer on top of the first layer. Frost the top and sides of the cake with the remaining frosting. Decorate with additional whole cherries or as desired.

CHERRY-PECAN RING

Steps:

• Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
• In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

CHERRY PECAN UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake.

CHERRY PECAN CAKE

Steps:

• Preheat the oven to 180°C and grease and line a 22cm round springform pan.
• Combine the eggs, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
• Fold in the combined flour, baking powder and salt, and stir in the pecans and cherries.
• Pour the batter into a prepared pan and level the top; and bake for 1 hour and 20 minutes, or until a skewer comes out clean and the top is fudgy and golden.
• Cool on a wire rack.
• Cut into wedges and serve with the whipped cream and cherries.

CHERRY PECAN BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs and buttermilk. Combine the flour, baking soda and salt; add to creamed mixture just until blended. Fold in the cherries and pecans. Transfer to a greased 9x5-in. loaf pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY CHOCOLATE PECAN CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
• Combine dry cake mix and cinnamon in large bowl.
• Add oil, eggs, vanilla, and pie filling; mix well.
• Stir in chocolate chips and remaining pecans.
• Spoon into bundt pan (batter will be thick).
• Bake for 1 hour, or until cake tests done.
• Cool cake in pan for 10 minutes.
• Remove from pan and cool completely before slicing.

MINI CHERRY-PECAN STREUSEL LOAVES

Steps:

• Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
• Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
• Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
• Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.