Cherry Cake is an easy, old-fashioned recipe that everyone adores! Moist cake is topped with cherry pie filling and a sweet vanilla glaze.
I adore anything cherry. Give me Cherry Cheesecake or Cherry Pie any day. I’ll devour it. This Cherry Cake was no different. It’s a cake with a layer of cherry filling in the middle and topped with pockets of cake on top. The vanilla glaze makes it absolute perfection.
Even Matty, who isn’t a big fan of cherries, liked this recipe. I don’t understand why he doesn’t love them like me. They are so good! To each their own, I guess!
This is a vintage recipe that has been around for years. You’ll probably find a similar one in your grandma’s recipe book if you have one. I find vintage recipes the best because they are tried and true and have stood the test of time.
I made this cake in a square 9×9 baking pan. You might be able to stretch it out in a 9×13 pan, but it will be a lot thinner of a cake. Just keep an eye on it while it’s baking if you decide to do that.
Don’t you just want to dig right in looking at this deliciousness?
The cake portion has your typical cake ingredients including:
- Vanilla extract
- Baking powder
The pie filling I used was cherry pie filling because it’s my favourite. You could substitute another pie filling if you like. I bet blueberry pie filling would be equally delicious. If it’s fall when you are reading this post, give apple pie filling a try.
The vanilla glaze ingredients are super simple too:
- Powdered sugar
- Vanilla extract
How to Make Cherry Cake
Start by preheating your oven to 350F. Grease a 9-inch square baking pan.
In a large bowl, cream butter and sugar together with a mixer until combined. Add eggs, one at a time, beating with a mixer after each addition.
Stir in vanilla, baking powder and flour.
Spread half of the batter in the baking pan. Spread the cherry pie filling on top. Drop the rest of the batter by teaspoonful on top of the cherry pie filling.
Bake for 1 hour.
How to Make Vanilla Glaze
Easy peasy! In a small bowl, stir together powdered sugar, milk and vanilla. Add in extra sugar/milk to reach desired consistency. You don’t want it to be too thick nor too runny. Use your best judgment.
Drizzle the Vanilla Glaze over the warm Cherry Cake (after it’s been baked and had a chance to cool down a little).
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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Love cherries as much as I do? Check out these other cherry desserts.
- Cherry Pudding Cake
- No-Bake Cherry Cheesecake
- Cherry Salad
- Cherry Cranberry Pie
- Winter Cherry Cobbler
- Cherry Cheesecake Pizza
Would you use the cherry pie filling in this recipe or would you substitute something else?
- 1 cup butter, softened
- 1 3/4 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 2 1/2 cups flour
- 540ml can cherry pie filling
- 1/2 cup powdered sugar
- 1 to 2 tbsp milk
- 1/2 tsp vanilla extract
- Preheat oven to 350F. Grease a 9 inch square baking pan and set aside.
- In a large bowl, cream butter and sugar together until combined. Add in egg, one at a time, beating with a mixer after each addition.
- Stir in vanilla, baking powder and flour.
- Spread half of the batter in the baking pan. Spread cherry pie filling on top. Drop by teaspoonful the rest of the batter on top.
- Bake for 60 minutes.
- In a small bowl, stir together powdered sugar, milk and vanilla. Add in extra sugar/milk to reach desired consistency. Drizzle over warm Cherry Cake.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 137mgSodium: 288mgCarbohydrates: 88gFiber: 1gSugar: 45gProtein: 7g