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    You are in: Home / Recipes / Cherry Pie Cake Recipe
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    Cherry Pie Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    10 mins

    1 hr 10 mins

    Soygal's Note:

    I got this recipe in 1973 from a friend at college. It is so easy and absolutely delicious. It could be made from fresh or frozen sour cherries, but I've always used canned cherries. I just drain the juice and save it for another use (cherry martini anyone?).

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 350 F; place baking pan in oven to preheat as well (9 x 15" or 11" round).
    2. 2
      Open cans of cherries; drain juice. Save juice for another use. Place cherries in a bowl and stir in 1/2 cup sugar. Set aside.
    3. 3
      Melt the butter by placing it in the hot baking pan. While butter is melting, make the batter.
    4. 4
      Make batter by mixing dry ingredients (1 cup sugar, salt, baking powder and flour). Stir in the milk; beat well to eliminate lumps.
    5. 5
      Remove pan containing melted butter from oven; pour the batter into the pan over the melted butter. Don't stir.
    6. 6
      Spoon in the sugared cherries but don't stir. Just drop them around on top of the batter.
    7. 7
      Put in oven and bake for 60-70 minutes or until top is golden brown. The cherries will sink into the batter; the batter will rise to the top and form a beautifully golden crust.
    8. 8
      Let cool. Serve warm or cool either alone or topped with whipped cream or ice cream.

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    Nutritional Facts for Cherry Pie Cake

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.4
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 8.4 g
    Cholesterol 36.9 mg
    Sodium 343.8 mg
    Total Carbohydrate 70.3 g
    Dietary Fiber 2.2 g
    Sugars 46.2 g
    Protein 5.0 g

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