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    Home » Recipes » Desserts (Baked) » The Easiest Cherry Cake Recipe Ever

    LAST UPDATED: October 23, 2021 • FIRST PUBLISHED: July 18, 2021 By Toni Dash 11 Comments

    The Easiest Cherry Cake Recipe Ever

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    cherry cake title

    This EASY Cherry Cake recipe will become one of your favorite cakes, I promise. It’s one of those tried-and-true old-fashioned recipes everyone loves and asks for seconds (and often third helpings).

    cherry cake title

    This Cherry Cake recipe is a shining example of boxed mix hacks that are life changing.

    It has incredible flavor. It’s moist and delicious. The cake does not need any frosting, it’s sweet enough on its own.

    It does not use fresh cherries so you can make it any time of the year .

    Jump to:
    • Easy Cherry Cake recipe
    • Recipe Ingredients + Notes
    • Variations
    • Tried and Tested Recipe
    • How to make Cherry Cake – Step-by-Step
    • How to store it
    • More recipes you’ll love!
    • Recipe

    Easy Cherry Cake recipe

    This 4 ingredient recipe was discovered in a package of vintage recipes I purchased on eBay years ago.

    It’s from the 1930’s and is one of the most delicious and easiest cake recipes you’ll ever make.

    Everything is mixed together in the baking pan to make a moist, cherry flavor packed sheet cake everyone loves.

    cherry cake slice with whipped cream with bite

    There is no mixing dry ingredients with wet ingredients. There is no large mixing bowl, medium bowl, electric mixer, offset spatula, springform pan or even a wire whisk required.

    The only thing you need besides the ingredients is a 9-inch by 13-inch baking dish and a spoon.

    This is an old school recipe in the best of ways.

    This would be a fantastic starter cake for new bakers and for kids (with parent supervision for the oven).

    cherry cake slice from side

    Recipe Ingredients + Notes

    White Cake Mix. One box is needed and yellow cake mix can be substituted. Regular or gluten-free cake boxed cake mix work (we’ve made it with both multiple times).

    Cherry pie filling. One can (21 ounces) or one batch of our delicious homemade cherry pie filling are used.

    Sour cream. One half cup of sour cream. We make it with full fat sour cream.

    Eggs. You’ll need two. They don’t need to be at room temperature.

    What size cake mix to use?

    The original recipe calls for an 18-ounce mix but we’ve tested it with a 15.25 ounce mix too and no adjustment is needed.

    Gluten-Free White Cake Mix

    This is a unicorn in prepared gluten-free baking mixes. Use a gluten-free yellow cake mix instead.

    cherry cake ingredients

    Variations

    Chocolate chips. Stir in a half to one cup for a Black Forest chocolate cherry cake flavor or cherry chip cake!

    Almond extract. A great flavor addition to any cherry baked goods. Add a 1/2 teaspoon if desired.

    Homemade frosting. We found the cake really needs NO frosting (the original recipe did not use any).

    We love whipped cream or whipped topping but if you love a sweet cake and have a homemade frosting you love, use it! Vanilla frosting or cream cheese frosting would be delicious.

    Add a scoop of vanilla ice cream on top. Skip the frosting or whipped topping and go for a scoop of ice cream instead.

    cherry cake slice with whipped cream overhead

    Tried and Tested Recipe

    This recipe has been tested with regular white cake mix, gluten-free yellow cake mix, an 18-ounce cake mix, 15.25-ounce cake mix, at altitude and sea level. Delicious results every time!

    How to make Cherry Cake – Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch baking pan with non-stick spray.

    spraying cake pan with non stick spray

    STEP 2. Mix the cake batter

    Add the boxed cake mix, cherry pie filling, sour cream and eggs to the pan (photos 1-4).

    Stir to mix together. Spread cake batter evenly in the baking dish (photos 5-6).

    cherry cake recipe steps 1-4
    cherry cake recipe steps 5-8

    STEP 3. Bake and cool

    Bake in the preheated oven for 40-45 minutes. Allow to cool fully on a wire rack before slicing (photo 7).

    Serve as is or top with whipped topping (homemade or store bought; photo 8) and a fresh cherries (optional).

    cherry cake with whipped topping

    How to store it

    Store covered in the refrigerator for up to 4 days.

    More recipes you’ll love!

    • Easy Chocolate Cherry Cake recipe
    • Cherry Cream Cheese Pie
    • Easy Cherry Crisp recipe
    • Sour Cream Cherry Cake
    cherry cake slice with whipped cream overhead
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    cherry cake slice square image

    Easy Cherry Cake

    This easy, fast Cherry Cake recipe only takes four ingredients! It mixes up in minutes IN the baking pan too. It's moist and fully of cherry flavor.
    5 from 11 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Cooling Time (estimate): 12 minutes
    Total Time: 1 hour 2 minutes
    Servings: 15 slices
    Calories: 195kcal
    Author: Toni Dash
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    Equipment

    9 by 13 inch baking pan
    9×13-inch Baking Pan

    Ingredients

    • 1 18-ounce white cake mix regular or gluten-free; yellow cake mix can be substituted
    • 1 21-ounce can cherry pie filling OR 1 batch homemade cherry pie filling
    • 1/2 cup sour cream
    • 2 eggs

    Instructions

    • Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch baking pan with non-stick cooking spray.
    • Add the cake mix, cherry pie filling, sour cream and eggs to the prepared pan. Stir to combine all ingredients comletely.
      Smooth the batter for even coverage in the pan.
    • Bake for 40-45 minutes until the top is very very lightly golden in color. Remove and allow to cool on a wire rack before serving.
    • Top with whipped topping if desired.

    Notes

    Cake mix notes
    • A 15.25 ounce cake mix can be substituted with no other adjustments.
    • Yellow cake mix can be substituted.
    • Gluten-free cake mix: I’ve never seen a white cake mix that’s gluten-free. Use yellow cake mix instead!
    Storing the cake
    Store covered in the refrigerator for up to 4 days.
    Servings
    The cake can be cut into 12 servings up to 20. Fifteen pieces makes average size servings.

    Nutrition

    Calories: 195kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 257mg | Potassium: 82mg | Fiber: 1g | Sugar: 15g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Katie Youngs says

      July 21, 2021 at 8:57 pm

      5 stars
      So yummy! I love the color this cake turns out!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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