Buttery Cherry Drop Cake
"It's funny....when going through recipes to find one to post, each recipe brings back a memory. This is from a girl I met when our boys were in pre-school together. The boys are in college now, so this is a tried and true recipe. Anyway, this cake is fabulous. You can also substitute blueberry pie filling for the cherry. What I've also done is made these into mini muffins. I put a little batter into each muffin cup then put a tad of cherry pie filling onto each of the muffins, and voila, you have these buttery muffins with cherry filling hiding inside. YUMMY!"
photo by truebrit
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 9x13 cake
ingredients
- 1 cup butter (no substitutes)
- 1 1⁄2 cups sugar
- 4 eggs
- 1 teaspoon almond extract
- 2 cups flour
- 2 teaspoons baking powder
- 1 (21 ounce) can cherry pie filling
- 1⁄2 cup powdered sugar (optional)
directions
- 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).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
All I can say is Fantastic -
Lovely cake! Especially easy to make. I added a tsp of vanilla extract for extra flavour......loved the almond flavouring too. Went fast! It cooked in 50 minutes. -
This turned out great! The cherries and the dusting of powdered sugar made for a very pretty dessert! I'll be making this again at Christmas. As per the instructions, I made the cake with real butter. I added a teaspoon of vanilla extract in addition to almond, and baked the cake for 45 minutes. I think that actually, 40 minutes would have been sufficient. (At least in my oven.) Thanks for another delicious recipe, tree luee dee!
RECIPE SUBMITTED BY
tree luee dee
Mentor, 75
