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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.
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

Equipment

  • 9x13-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