Cherry Pecan Cake Recipes

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CHERRY PECAN COFFEE CAKE



Cherry Pecan Coffee Cake image

Take heart! This impressive heart-shaped coffee cake is not that tricky to make. The tender golden bread is filled with maraschino cherries, pecans and sweet dried apricots, then drizzled with a yummy icing. -Linda Pauls Buhler, Kansas

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes.

Number Of Ingredients 14

4-3/4 to 5-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1 cup sour cream
1/3 cup water
5 tablespoons butter, divided
2 large eggs
FILLING:
1 cup finely chopped dried apricots
1 cup chopped maraschino cherries
3/4 cup chopped pecans
1/4 cup sugar
Confectioners' sugar icing

Steps:

  • In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough., Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired., With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling., Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.

Nutrition Facts :

CHERRY DUMP CAKE



Cherry Dump Cake image

Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).

Provided by hhuffman4

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 4

2 (21 ounce) cans cherry pie filling
1 (15.25 ounce) package white cake mix
¼ cup butter, melted
½ cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
  • Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g

CHERRY PECAN DREAMS



Cherry Pecan Dreams image

Packed with fruit, nuts and vanilla chips, these are always a treat. To vary the flavor, swap in dried cranberries or apricots for the cherries, and pistachios for the pecans. -Mary Ann Mariotti, Plainfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tablespoon grated orange zest
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white baking chips
1 cup dried cherries, coarsely chopped
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY PECAN CAKE RECIPE



Cherry Pecan Cake Recipe image

This delicious cherry cake also has the nice nutty flavor of the added pecans. The maraschino cherries add sweet flavor and make this cake pretty enough to serve for any special occasion. It is perfect for Valentine's Day, Mother's Day or a special birthday.

Provided by RecipeTips

Number Of Ingredients 8

1 box white cake mix
1 jar Maraschino cherries (4 oz.)
3/4 cup chopped pecans
FROSTING:
1 cup heavy whipping cream
8 ounces cream cheese, softened
2/3 cup sugar
3/4 teaspoon vanilla

Steps:

  • Preheat the oven according to directions on the cake mix. Prepare cake pans as directed. Drain and reserve the juice from the cherries. Chop cherries into small pieces. Set the juice and chopped cherries aside. Prepare the cake according to package directions but when measuring the water, first measure the cherry juice that was reserved and add enough water to equal the amount of water called for on the package. Mix batter as directed. Fold the chopped cherries and the pecans into the cake batter; then pour the batter into the prepared cake pans, distributing evenly between the two.Place in the preheated oven and bake for the recommended time or when a toothpick poked in the middle comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan; then remove the cakes and allow them to cool completely on a wire rack. FROSTING: Whip the heavy whipping cream until stiff peaks form; set aside. Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed. Place the first layer on the cake plate and spread frosting over the top so that it is about 1/4 inch thick and keep about 1/4 inch form the edge. Place the second layer on top of the first layer. Frost the top and sides of the cake with the remaining frosting. Decorate with additional whole cherries or as desired.

CHERRY PECAN CAKE



Cherry Pecan Cake image

Such flavoursome ingredients! I've not yet made this, but it sounds so delicious! I'm posting it for the 2005 Zaar World Tour. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'.

Provided by bluemoon downunder

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs, lightly beaten
1 cup caster sugar
1 teaspoon vanilla essence
1 cup plain flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans
2 cups pitted cherries, plus extra, to serve
1 cup cream, whipped, to serve

Steps:

  • Preheat the oven to 180°C and grease and line a 22cm round springform pan.
  • Combine the eggs, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
  • Fold in the combined flour, baking powder and salt, and stir in the pecans and cherries.
  • Pour the batter into a prepared pan and level the top; and bake for 1 hour and 20 minutes, or until a skewer comes out clean and the top is fudgy and golden.
  • Cool on a wire rack.
  • Cut into wedges and serve with the whipped cream and cherries.

Nutrition Facts : Calories 354.5, Fat 18.1, SaturatedFat 6.8, Cholesterol 86, Sodium 218.7, Carbohydrate 45.3, Fiber 2.2, Sugar 30.3, Protein 5.2

CHERRY PECAN TORTE



Cherry Pecan Torte image

Field editor Dolores Lueken of Ferdinand, Indiana says, "Soda crackers are the 'secret ingredient' in this meringue.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 8

6 egg whites
1/2 teaspoon cream of tartar
2 cups sugar
2 cups saltine crumbs
3/4 cup chopped pecans
2 teaspoons vanilla extract
2 cups heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling

Steps:

  • In a bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in crumbs, pecans and vanilla. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes. Cool completely. Spread whipped cream over top. Spoon pie filling over cream. Chill for at least 1 hour.

Nutrition Facts : Calories 341 calories, Fat 17g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 145mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY PECAN CINNAMON ROLL CAKE - ANNETTE'S



Cherry Pecan Cinnamon Roll Cake - Annette's image

This is a great twist on a cinnamon roll recipe. This filled the Test Kitchen with the wonderful cinnamon aroma while baking. Adding dried cherries and pecans really gives this delicate and sweet cake great texture. Plus, the flavor combination is fabulous. The glaze is the perfect topping. Great for brunch, dessert or just...

Provided by Annette W.

Categories     Cakes

Time 50m

Number Of Ingredients 20

CAKE
3 c flour
1 1/2 c milk
1 c sugar
3/4 c dried cherries
3/4 c pecans, chopped
1/2 c butter, melted
4 tsp baking powder
2 tsp vanilla
1/4 tsp salt
2 large eggs
TOPPING
1 c butter, softened
1 c brown sugar
2 Tbsp flour
1 Tbsp cinnamon
GLAZE
2 c powdered sugar
5 Tbsp milk
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350. Combine all the ingredients for the cake except the melted butter. Mix well. Slowly stir in the melted butter until well combined.
  • 2. Fold in cherries and pecans but do not over mix at this point.
  • 3. Pour batter into a buttered or greased 9x13 cake pan.
  • 4. Combine topping ingredients. Drop by spoonfuls evenly on top of cake batter.
  • 5. Use a knife to swirl it around.
  • 6. Bake for 28-32 minutes. Remove cake from oven.
  • 7. While cooling slightly, mix up glaze then pour over warm cake.
  • 8. Enjoy!

CHERRY-PECAN RING



Cherry-Pecan Ring image

Need a coffee cake with a little extra? Indulge family and friends with a sweet breakfast or brunch treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 10

Number Of Ingredients 12

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
1/3 cup pecan halves
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
2/3 cup milk
2 tablespoons butter or margarine, softened
1 egg
1 cup powdered sugar
4 teaspoons water
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
  • In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
  • Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 1 1/2 g

CHERRY CHOCOLATE PECAN CAKE



Cherry Chocolate Pecan Cake image

Got this recipe from the wife of a patient. She baked and brought in several different cakes for the nursing staff while her husband was in our hospital. This was one of them and it was G-O-O-D!!

Provided by loriyeargan

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 8

1 cup chopped pecans
1 packaged chocolate cake mix
1 teaspoon cinnamon
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1 can cherry pie filling (21 oz)
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
  • Combine dry cake mix and cinnamon in large bowl.
  • Add oil, eggs, vanilla, and pie filling; mix well.
  • Stir in chocolate chips and remaining pecans.
  • Spoon into bundt pan (batter will be thick).
  • Bake for 1 hour, or until cake tests done.
  • Cool cake in pan for 10 minutes.
  • Remove from pan and cool completely before slicing.

Nutrition Facts : Calories 2889, Fat 193.8, SaturatedFat 46.8, Cholesterol 423, Sodium 266.6, Carbohydrate 290.8, Fiber 25.2, Sugar 97.2, Protein 31.9

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