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    You are in: Home / Recipes / Mom's Cherry Cake Recipe
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    Mom's Cherry Cake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    lababb's Note:

    This is a family favorite. Make sure you make it right before you want to eat it. It’s best fresh out of the oven. We like to eat it topped with vanilla ice cream. It's great with a cup of coffee.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Combine first three ingredients in a saucepan and heat. Do Not boil.
    3. 3
      Mix rest of ingredients well with electric mixer or stir well.
    4. 4
      Pour batter into greased and floured 9x13 baking pan.
    5. 5
      Pour heated cherry mixture over the batter. Do not mix.
    6. 6
      Bake 350 for about 20 minutes or until lightly brown.
    7. 7
      Serve warm with vanilla ice cream on top (optional).

    Ratings & Reviews:

    • on March 23, 2011


      This is a nice dessert if you like things really sweet. We are not big sweet eaters though, so if I make the cake again, I will have to play with the amount of sugar used in the recipe. I also found that a bit later the liquid separated, and left the bottom of the pan quite soupy. The recipe didn't say whether to drain the cherries or not, so I add the liquid in the first step. Recipe was made and reviewed for Spring PAC 2011

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mom's Cherry Cake

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 501.7
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 8.0 g
    Cholesterol 34.8 mg
    Sodium 211.5 mg
    Total Carbohydrate 94.2 g
    Dietary Fiber 0.8 g
    Sugars 68.7 g
    Protein 4.3 g

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