Description
This Decadent Cherry Swirl Cake is a delightful and easy-to-make dessert that combines a classic white cake mix with luscious cherry pie filling swirled throughout. Enhanced with a touch of almond extract and a sweet vanilla glaze, this cake is perfect for any occasion and can be served warm or at room temperature with optional whipped cream or fresh cherries.
Ingredients
Scale
Cake
- 1 box white cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon almond extract
Cherry Swirl
- 1 (21 oz) can cherry pie filling
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Fresh cherries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix batter: In a large bowl, combine the white cake mix, water, vegetable oil, eggs, and almond extract. Beat with a mixer on medium speed for 2 minutes until the batter is smooth and well blended.
- Assemble cake: Pour the prepared cake batter into the greased baking dish, spreading it evenly. Spoon the cherry pie filling evenly over the top of the batter.
- Swirl cherries: Using a knife or skewer, gently swirl the cherry pie filling into the batter. Take care not to overmix to maintain the swirl effect.
- Bake: Place the baking dish in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Make glaze: While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze the cake: Drizzle the glaze evenly over the warm cake.
- Serve: Serve the cake warm or at room temperature. Optionally, top with whipped cream or fresh cherries for extra flavor and presentation.
Notes
- For extra almond flavor and texture, sprinkle sliced almonds on top before baking.
- You can substitute strawberry or blueberry pie filling as a delicious variation.
- This cake stores well covered at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days.
