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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (107g) Recipe makes 15 servings |
||
| Calories 244 | ||
| Calories from Fat 76 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 252mg | 10% | |
| Potassium 99mg | 2% | |
| Total Carbohydrate 39.4g | 13% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 19.0g | ||
| Protein 3.0g | 5% | |
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Swirled Cherry Cake
By: AuntWoofieWoof
Jun 9, 2003
This is a sweet and delicious cake. The recipe was on the side of a cake mix box several years ago. I can't remember what it was called back then. Edited on July 6, 2004: From my own recent and personal experience, try to avoid using store/off brand canned pie filling. They tend to have more of the glaze rather than cherries. The cake won't have as many cherries in it as it would with Comstock or other name brand Pie Filling.
SERVES 15 , 1 cake
Ingredients
- 1 (18 1/4 ounce) box white cake mix or yellow cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup oil
- 1 (23 ounce) can cherry pie filling
Directions
1
Preheat oven to 350.2
Grease and flour bottom and sides of a 9x13x2" cake pan.3
In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.4
Pour batter into prepared cake pan.5
Smooth evenly in pan.6
Drop spoonfuls of the pie filling on top of the cake batter.7
With a knife, swirl the cherry pie filling into the cake batter.8
Be careful not to touch the bottom of the cake pan with the knife.9
This might remove some of flour/shortening coating, causing the cake to stick.10
Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.11
Allow to cool for 10 minutes.12
May be served warm or cooled.13
May be served with ice cream or whipped topping.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Pitted > Cherries
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Mom2Rose
On Jul 11, 2008
ZWT4: Made for Family PIcks. Thanks Aunt - this cake is moist and delicious! I took half to our neighbors across the street and they loved it too! Thank you !
From: Saradbo
On May 30, 2008
This was my first time baking a cake so I tried to pick something that looked fairly simple. I made this cake just as directed (except that I used French Vanilla cake mix) and topped it with 'Silky Vanilla Butter Frosting (#23715)". It turned out excellent. Even my picky BF loved it and had two pieces right away! 
Next time I think I will try making the cake from scratch and maybe make them into cupcakes. That way I can make sure that every piece has cherries in it. Thanks for a great recipe!
From: Marla in California
On Nov 11, 2003
This is a very tasty, moist and easy to make. I did make one big booboo - I thought it would be nice to make it in a bundt pan rather than a 9x13 pan. Bad idea. The cake is too moist for a bundt pan and had several cracks in it when I took it out of the pan. I made a vanilla butter cream frosting which pretty well covered up the cracks. Also, it seemed to be not as high as it should have been.
From: Mommy Dar
On Oct 6, 2003
This was easy and delicious. I would probably ice it next time, and maybe a nice variation would be with a chocolate cake mix - sort of like a black forest theme. Thanks for the recipe. I'll definitely make it again. Very easy.
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