Cherry Cake With Cherry Cream Cheese Frosting Recipe 375

6-INGREDIENT CHERRY CAKE

Steps:

• Preheat oven to 325 degrees F. Spray or lightly grease 13 x 9 baking pan.
• Measure 1/3 cup of cherry pie filling and set aside to use in frosting. (see below)
• With a mixer on low speed, combine dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until combined. Increase speed to medium and beat until creamy, a minute or so.
• Pour batter into prepared pan, and level with a spatula.
• Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan on a wire rack.

CHERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Sift together : flour , baking powder and salt . Add oil , milk and cherry juice and beat until mixture forms a very smooth batter.
• 2. Beat eggs until thick and foamy , add sugar gradually and beat until well blended. Fold this mixture thoroughly into the batter and stir in the cherries.
• 3. Pour into 2 wax paper lined 8" round cake pans.
• 4. Bake @ 350 deg. for 25 - 30 minutes.when cool ; frost with cherry frosting below.
• 5. CHERRY FROSTING : Blend 3oz. pkg. cream cheese with 1 Tbs. maraschino cherry juice ; Gradually add 3 cups sifted powdered sugar ; Blend in well. Add 1 Tbs. chopped cherries ; blend in.

CHERRY CAKE WITH CHERRY CREAM CHEESE FROSTING RECIPE - (3.7/5)

Steps:

• Cake: Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan. Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan. Measure 1/3 cup of cherry pie filling and set aside to use in frosting. Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until well blended. Pour batter into pan, and level with a spatula. Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan. frosting: Soften the cream cheese and butter, but don't let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Add in the cherry pie filling and extracts and beat for a minute or two until cherries are broken into small pieces. Slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.

CHERRY POUND CAKE WITH CHERRY NUT FROSTING

Steps:

• Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
• Add flour alternatively with milk & cherry juice; add vanilla.
• Chop cherries and add to batter.
• Bake in greased and floured 10" tube pan at 300 degrees for 1 1/2 hours.
• FROSTING:.
• Cream together cream cheese and butter.
• Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.

CHERRY CREAM CHEESE CAKE

Steps:

• Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
• In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined.
• Add dry ingredients gradually to the wet and beat to combine. Set aside.
• Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined.
• To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top.
• Bake in the oven at 180°C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.