Holiday Cherry Pecan Cake Recipes

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CHERRY PECAN UPSIDE-DOWN CAKE



Cherry Pecan Upside-Down Cake image

Cherries are a terrific take on traditional pineapple upside down cake. The crowning touch on each piece is the creamy, cheesy topping.-Eleanor Froehlich, Rochester, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup butter, melted
3/4 cup packed brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
TOPPING:
1/2 cup heavy whipping cream
1/2 cup Mascarpone cheese
2 tablespoons confectioners' sugar
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract

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.

Nutrition Facts : Calories 742 calories, Fat 43g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 318mg sodium, Carbohydrate 85g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.

CHERRY PECAN CAKE RECIPE



Cherry Pecan Cake Recipe image

This delicious cherry cake also has the nice nutty flavor of the added pecans. The maraschino cherries add sweet flavor and make this cake pretty enough to serve for any special occasion. It is perfect for Valentine's Day, Mother's Day or a special birthday.

Provided by RecipeTips

Number Of Ingredients 8

1 box white cake mix
1 jar Maraschino cherries (4 oz.)
3/4 cup chopped pecans
FROSTING:
1 cup heavy whipping cream
8 ounces cream cheese, softened
2/3 cup sugar
3/4 teaspoon vanilla

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 COFFEE CAKE



Cherry Pecan Coffee Cake image

Take heart! This impressive heart-shaped coffee cake is not that tricky to make. The tender golden bread is filled with maraschino cherries, pecans and sweet dried apricots, then drizzled with a yummy icing. -Linda Pauls Buhler, Kansas

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes.

Number Of Ingredients 14

4-3/4 to 5-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1 cup sour cream
1/3 cup water
5 tablespoons butter, divided
2 large eggs
FILLING:
1 cup finely chopped dried apricots
1 cup chopped maraschino cherries
3/4 cup chopped pecans
1/4 cup sugar
Confectioners' sugar icing

Steps:

  • In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough., Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired., With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling., Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.

Nutrition Facts :

CHERRY PECAN CAKE



Cherry Pecan Cake image

Such flavoursome ingredients! I've not yet made this, but it sounds so delicious! I'm posting it for the 2005 Zaar World Tour. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'.

Provided by bluemoon downunder

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs, lightly beaten
1 cup caster sugar
1 teaspoon vanilla essence
1 cup plain flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans
2 cups pitted cherries, plus extra, to serve
1 cup cream, whipped, to serve

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.

Nutrition Facts : Calories 354.5, Fat 18.1, SaturatedFat 6.8, Cholesterol 86, Sodium 218.7, Carbohydrate 45.3, Fiber 2.2, Sugar 30.3, Protein 5.2

CHERRY CHOCOLATE PECAN CAKE



Cherry Chocolate Pecan Cake image

Got this recipe from the wife of a patient. She baked and brought in several different cakes for the nursing staff while her husband was in our hospital. This was one of them and it was G-O-O-D!!

Provided by loriyeargan

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 8

1 cup chopped pecans
1 packaged chocolate cake mix
1 teaspoon cinnamon
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1 can cherry pie filling (21 oz)
1 cup chocolate chips

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.

Nutrition Facts : Calories 2889, Fat 193.8, SaturatedFat 46.8, Cholesterol 423, Sodium 266.6, Carbohydrate 290.8, Fiber 25.2, Sugar 97.2, Protein 31.9

HOLIDAY CHERRY PIE



Holiday Cherry Pie image

Delicious crumb-crust cherry pie. It's great served warm with vanilla ice cream or whipped topping.

Provided by Kari Becerra

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

¾ cup all-purpose flour
¼ cup white sugar
1 teaspoon packed brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon salt
6 tablespoons butter, softened
1 (9 inch) unbaked deep dish pie crust
1 (21 ounce) can cherry pie filling
¼ teaspoon ground cinnamon
⅓ cup sliced almonds

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
  • Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
  • Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
  • Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 65 g, Cholesterol 30.5 mg, Fat 24.4 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 393.4 mg, Sugar 10.5 g

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