Cherry Cake
Cherry Cake is an easy, old-fashioned recipe that everyone adores! Moist cake is topped with cherry pie filling and a sweet vanilla glaze.
Cherry Cake
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?
Ingredients
The cake portion has your typical cake ingredients including:
- Butter
- Sugar
- Eggs
- Vanilla extract
- Baking powder
- Flour
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
- Milk
- 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
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Cherry Recipes
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
- Cherry Cookies
You’ll also love Sugar Pie, Earthquake Cake, Fruit Cocktail Cake, Pig Pickin Cake, Rhubarb Crumble Cake or Quick Slice Cake.
Would you use the cherry pie filling in this recipe or would you substitute something else?
Cherry Cake
Ingredients
- 1 cup salted butter softened
- 1 ¾ cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- 2 ½ cups all-purpose flour
- 1 can cherry pie filling 540ml can
Vanilla Glaze
- ½ cup powdered sugar
- 1 to 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. 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.
Vanilla Glaze
- 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.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Hi I made this, it’s really good but the bottom layer cooked and the top layer cooked the cherry pie filling is good but there is this layer of like creamy pudding type stuff. Is that supposed to happen? So from the bottom it goes: the batter, the pudding type stuff, the filling then the batter again. Is that supposed to happen? Or did I not cook it enough? I put it in for exactly 60 minutes at 350F. The top got a bit darker than yours. I’m pretty sure I fully cooked it. I hope it’s supposed to be like that. I also feel like if I cooked it longer the top would’ve burnt. But I could just put it on a lower rack in the oven to help with that part. So pudding type thing? Or some weird layer or under cooked batter??
Mine had that too and you can kinda see in the photos. It should be ok especially if you baked it for the full hour. If you’re concerned, try baking a little longer next time and see how it is.
I was given a large bag of frozen cherries. This dish sounds like a great way to use them! I don’t think they are in a glaze, would you recommend I do anything with them or use as is?
I would make them into a cherry pie filling. This recipe looks good! https://www.christinascucina.com/homemade-cherry-pie-filling-or-apple/
Hi Stacie. I haven’t made this yet but I definitely will. I love anything that has to do with cherries. Thank you for posting this delicious looking recipe.