Cherry Pie Filling Cake

This cherry pie filling cake recipe makes a moist, tender cake that’s packed with cherry flavor. With a homemade feel, it’s the perfect dessert for any occasion.

This cherry pie filling cake is made with a cake mix, which cuts down on the time and ingredients needed. It’s a simple and convenient way to achieve a homemade cake with the flavor of cherry pie.

If you love the nostalgic, homemade feel of this cherry pie filling cake, then you will also love my frozen lemon cream dessert, another vintage treat. Or try my cake mix lemon cookie, a simple recipe that’s big on lemon flavor.

Why I Love This Recipe

• Time-Saving: This recipe uses a white cake mix, making it a convenient and time-saving option for busy bakers.
• Flavor-Packed: The combination of cherry pie filling and a hint of cinnamon results in a cake that’s bursting with sweet, fruity flavor.
• Family Favorite: This fruity cake is a hit with both kids and adults. For another family favorite, give my peanut butter and jelly cake a try!
• Impressive Results: Even though it’s super easy, this cake looks and tastes like it’s from a fancy bakery, a lot like my cinnamon cake!

Key Ingredients

• White Cake Mix: This is the base of our cake, giving it a light and fluffy texture without the need for measuring out a bunch of separate dry ingredients.
• Water: We’ll use this to help the cake mix come together, making it easier to mix and giving it a bit more moisture.
• Ground Cinnamon: It adds a warm, cozy flavor to the cake, complementing the sweetness of the cherries.
• Eggs: These will help to bind the other ingredients together and add a bit of richness to the cake.
• Cherry Pie Filling: This will be swirled into the cake batter, giving it a burst of sweet, tangy cherry flavor in every bite.
• Powdered Sugar: This will be used to make a simple glaze for the top of the cake.
• Milk: This will be mixed with the powdered sugar to make the glaze, adding a bit of creaminess and helping to thin out the sugar to a pourable consistency.

Equipment

• 13×9-inch baking pan – You’ll need this to bake the cake. Make sure to grease and flour it so the cake doesn’t stick.
• Electric Mixer – This is essential for beating the cake mix, water, cinnamon, sour cream, and eggs together. It ensures a smooth and well-blended cake batter.

How to Make Cherry Pie Filling Cake

Preparation

To start, preheat your oven to 350˚ F and prepare your 13×9 baking pan by greasing and flouring it. This will prevent the cake from sticking to the pan.

Step 1 – Make the Cake Batter

In a bowl, combine the cake mix, water, ground cinnamon, sour cream, and eggs. Beat these ingredients together until they are well blended and the batter is smooth.

Step 2 – Pour the Cake Batter

Pour the cake batter into your prepared 13×9 baking pan. It should be spread out evenly.

Step 3 – Add the Cherry Pie Filling

Now, take the cherry pie filling and place spoonfuls of it all over the cake batter. This will give your cake a fruity, cherry flavor in every bite.

Step 4 – Bake the Cake

Place your cake in the preheated oven and bake it for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean.

Step 5 – Make the Sugar Drizzle

While your cake is cooling, mix the powdered sugar and milk together. This will be drizzled over the cake to give it a sweet, creamy finish.

Step 6 – Drizzle the Sugar

After the cake has cooled for 10 minutes, but is still warm, drizzle the powdered sugar and milk mixture over the top of the cake.

Step 7 – Cool and Serve

Let the cake cool completely. Once cooled, it’s ready to be served.

Expert Tip

To ensure that your cherry pie filling cake has a beautiful distribution of cherries, evenly spread the cherries over the cake batter before baking. Some canned cherries may have more fruit than others, so you want to make sure that the actual cherries are distributed as evenly as possible for the best result.

Recipe Variations

• Almonds: Add a crunchy texture to your cake by sprinkling sliced almonds on top before baking. This will add a delicious nutty flavor that complements the sweet cherry filling.
• Different Pie Filling: While this recipe calls for cherry pie filling, feel free to experiment with other flavors like blueberry or apple. Just make sure to adjust the baking time as needed.
• Spices: Enhance the cinnamon in the cake batter by adding a pinch of nutmeg and allspice. This will give your cake a warm, cozy flavor that’s perfect for the fall.

What to Serve With

• For a classic dessert combination, serve this cherry pie filling cake with a dollop of whipped cream. The lightness of the cream compliments the rich, sweet cake, making it a perfect way to end any meal.
• If you’re a fan of a good cup of coffee, you’ll love pairing it with a slice of this cake. The slight bitterness of the coffee is a great contrast to the sweetness of the cherries. I love having it as a delicious mid-morning or afternoon treat.

Recipe FAQs

Storing and Reheating

• Storing: After enjoying a slice of this delicious cake, you can store any leftovers in an airtight container. It will keep well at room temperature for up to 2 days.
• Freezing: If you want to keep it for longer, this cake also freezes beautifully. Once it has cooled completely, you can wrap it in plastic wrap and store it in a freezer-safe bag or container. It will keep well for up to 3 months.
• Thaw: When you’re ready to enjoy your frozen cake, simply let it thaw at room temperature. This should take about 2-3 hours.
• Reheating: If you prefer your cake warm, you can reheat individual slices in the microwave for about 15-20 seconds. Be careful not to overheat, as the cake can become dry.

Serving Size

• What to Expect: This cherry pie filling cake recipe yields a deliciously moist cake with a generous amount of cherry pie filling in every bite. It’s enough to serve 12 people, making it perfect for a family gathering or a small party.
• How to Scale: If you’re planning a larger event and need to serve more than 12, you can easily double the recipe. Just make sure to use a larger mixing bowl to prepare the cake batter and a bigger pan or two pans to bake it. Follow the rest of the instructions as directed, but keep an eye on the baking time as it may be slightly longer with a larger quantity.