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Chocolate Cherry Skillet Cake

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“adapted from Pampered Chef”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 3 eggs, seperated
  • 1 (21 ounce) can cherry pie filling
  • 14 cup water
  • 12 teaspoon almond extract
  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 (11 2/3 ounce) jarmrs. richardson's hot fudge topping
  • 13 cup sliced almonds, toasted
  • vanilla frozen yogurt or thawed Cool Whip

Directions

  1. Preheat oven to 350*.
  2. Lightly spray an oven proof skillet.
  3. Seperate eggs over med mixing bowl, set egg yolks aside for another use.
  4. Lightly whisk egg whites.
  5. Add pie filling water and almond extract, mix well.
  6. Add cake mix, mix until well blended.
  7. Pour batter over bottom of skillet, spreading evenly.
  8. Bake uncovered 25-30 minutes or until cake tester comes out clean.
  9. Remove cake from oven to rack to cool 10 minutes.
  10. Loosen edges of cake with flat sided knife.
  11. Invert cake onto large heat proof serving platter.
  12. Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
  13. Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.

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