I am always on the look out for recipes using cherry pie filling. Last summer I canned some sour cherries for the first time and have quite a few jars left of the homemade cherry pie filling I made. I have always loved cherries, ever since I was a kid. Whether it was fresh sweet cherries straight from the bag or cherry pie desserts, didn’t matter to me. So when I found this cherry cake recipe I knew I had to try it.
I found the original recipe on Cheryl’s site, TidyMom. Hers uses a vanilla buttercream frosting that is topped with cherries and the instructions state to bake it in a heart shaped pan, hence the name Sweetheart Cherry Cake. I didn’t adjust the cake recipe itself, but I did make a cream cheese frosting instead of the buttercream and baked it in a 13×9 pan.
This has a marvelous cherry and almond flavor, absolutely delicious! If you are a cherry lover you really need to try this cake. I think it would be equally marvelous if you added chocolate chips, or better yet, bittersweet chocolate chunks to the cake and topped it with a chocolate ganache. Oh my!
Cherry Cake with Cherry Cream Cheese Frosting
adapted from Sweetheart Cherry Cake
- 1 box white cake mix
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 (21 oz) can homemade cherry pie filling (or canned), divided
- Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan.
- Measure ⅓ cup of cherry pie filling and set aside to use in frosting.
- Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until well blended.
- Pour batter into pan, and level with a spatula.
- Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan.
- Frost with cherry cream cheese frosting (frosting recipe in notes).
2 8-oz packages of cream cheese
1 stick (1/2 cup) unsalted butter
1/3 cup cherry pie filling
2 – 2½ cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Add in the cherry pie filling and extracts and beat for a minute or two until cherries are broken into small pieces. Slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.