Cherry Swirl Cake Recipes

CHERRY SWIRL COFFEE CAKE

Steps:

• Preheat oven to 175 C.
• Grease and flour a 24-25 cm round cake tin.
• Start with the filling: stir all the filling ingredients togehter in a small bowl.
• For the cake batter: Cream butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Add vanilla, stir to combine.
• In a separate bowl, combine flour and baking powder.
• Add the flour mixture into the butter& egg mixture, stir to combine.
• Pour half of the cake batter into the prepared pan.
• Sprinkle on the filling.
• Top with the rest of the batter.
• Bake in the preheated oven for 50-60 minutes, or until the cake tests done.

CHERRY SWIRL COFFEE CAKE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

SWIRLED CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease and flour bottom and sides of a 9x13x2" cake pan.
• In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
• Pour batter into prepared cake pan.
• Smooth evenly in pan.
• Drop spoonfuls of the pie filling on top of the cake batter.
• With a knife, swirl the cherry pie filling into the cake batter.
• Be careful not to touch the bottom of the cake pan with the knife.
• This might remove some of flour/shortening coating, causing the cake to stick.
• Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
• Allow to cool for 10 minutes.
• May be served warm or cooled.
• May be served with ice cream or whipped topping.

CHERRY SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
• In electric blender or food processor container, puree cherry pie fillng until smooth.
• Add orange rind; set aside.
• In a mixer bowl, beat cheese until fluffy.
• Gradually beat in low fat sweetened condensed milk until smooth.
• Add egg whites, egg, bottled lemon juice and vanilla; mix well.
• Stir in flour.
• Pour half of batter in prepared pan.
• Spoon 1/2 cup cherry puree evenly over batter.
• Top with remaining batter.
• Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
• Reserve remaining puree.
• Bake 60 to 65 minutes or until center is set.
• Cool.
• Chill.
• Serve with remaining puree if desired.
• Refrigerate leftovers.

CHERRY SWIRL COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
• Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
• Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

CHERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

CHERRY SWIRL COFFEE CAKE

Steps:

• 1. Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• 2. In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
• 3. Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely). Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
• 4. Drop remaining batter by tablespoonfuls onto pie filling.
• 5. Bake 2o to 25 minutes or until light brown. Test with a toothpick.
• 6. Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.

CHERRY SWIRL CAKE

Steps:

• Preheat oven to 350°F.
• Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
• Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
• Bake for 30 minutes or until cake tests done.
• Cool completely.
• Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
• Variations: try other pie fillings.