Sweetheart Cherry Cake from Lucky Leaf®


This is a simple cherry cake recipe that takes no time to blend together.  Sweetheart Cherry Cake is moist and so hard to stop eating.  Bake it, frost it, then invite your favorite people to come help you eat it.  It's a real treat that should not be eaten alone.


Cherry Cake:

  • 1 (18.25 oz.) dry butter cake mix
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 (21 oz.) can Lucky Leaf Premium Cherry Pie Filling

Buttercream Icing:

  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 4 cups (1 pound) confectioners' sugar, sifted
  • 2-4 tablespoons milk

Preparing the cake:

Heat oven to 325ºF. Lightly butter and coat with flour a 9 x 2 1/2-inch heart shaped cake pan (13 x 9-inch pan directions below).

Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts and 1/2 can of Lucky Leaf Premium Cherry Pie Filling until moistened.

Fold in the remaining 1/2 can of cherry pie filling by hand until blended.  Batter should appear thick.  Pour batter into pan and level with a spatula.

BAKE for 65 to 75 minutes, until an inserted toothpick comes out clean.  Remove cake from oven, and allow to cool completely in the pan.   Invert cake onto a serving platter to decorate.

For icing:
Cream together butter and both extracts.  Slowly add sifted confectioner's sugar, beating well.  Add 2 tablespoons milk. Mix well.  If needed, continue adding milk 1 tablespoon at a time, until icing is smooth and spreadable.

Substitute a standard 13 x 9-inch pan for the heart shape cake pan.  Bake at 325ºF for 40 to 45 minutes.  Or substitute two 16 ounce tubs of any flavor prepared icing, for the buttercream icing recipe above.

I've learned to chill my buttered baking pans in the refrigerator before adding whatever batter I'm using.  It's suppose to insure that the baked item really comes out in one piece.  So far, it works for me every time.

Before I started frosting the cake, I slid wax paper under the edges of the cake.  The wax paper helped me keep the cake plate clean while I slathered on the buttercream icing.  A gentle tug removes the wax paper leaving a pretty finished look to the edges.