Prep 0 mins
Cook 1 hr
This lucious, extra-moist cake will remind you of a steamed pudding. One of my family's favorites at Christmas time. I found this recipe in a magazine many years ago. It is very simple to make, but the end result will have everyone thinking you spent hours in the kitchen!
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2 eggs, beaten
- 1⁄2 cup oil
- 2 teaspoons vanilla
- 1 (21 ounce) can cherry pie filling (reg or lite)
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped
- confectioners' sugar
- In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
- In a separate bowl, combine eggs, oil and vanilla.
- Mix well and add to flour mixture.
- Stir in by hand, the cherry pie filling, chocolate chips and pecans.
- Pour into a greased and floured 10-inch bundt cake pan.
- Bake at 350 degrees for one hour.
- Remove from oven and cool on wire rack for 15-20 minutes.
- Remove cake from pan and allow to cool.
- Sift confectioners sugar over top of cake.
What a rich tasting, moist, cake. This cake is a crowd-pleaser, for sure! It was so simple to make and the result was down right sinful. Be sure to sprinkle with powdered sugar before serving because it adds so much to the visal appeal. Thanks, Susie for sharing this recipe.
This was a good cake. Followed the recipe to the T, and didn't change it at all. And after tasting the cake, nothing I would change about it either. Good cake!! Everyone that tried it thought it was a steamed cake, they couldn't believe it was baked. Extremely moist
OMG-Susie-this cake should be illegal!!!! It is outrageous! I made it today for the folks at work, none left-absolutely none! It really is terrific-I don't like cherry but even I could forgive them because the rest was wonderful. I wonder if I could use red raspberry pie filling instead-YUM! Gonna have to try that soon!! Thank You Susie-You're a pal!!!