Close
Ingredients
| salted butter: 1 cup (no substitutes) |
| granulated sugar: 1 1/2 cups |
| eggs: 4 |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| cherry pie filling: 1 21oz can |
| powdered sugar (unsifted): 1/2 cup (optional) |
Buttery Cherry Drop Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- In a large mixing bowl, cream together the butter and sugar.
- Add eggs and beat until light and fluffy.
- Add almond extract.
- Mix in flour and baking powder.
- Mix until smooth.
- Grease a 9 x 13 pan.
- Spoon mixture (will be very thick) into pan and spread evenly.
- Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
- I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
- No need to stir the pie filling in as it will settle into the batter as baking.
- Bake at 350 degrees for 45-50 minute.
- Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
- Dust with powdered sugar (optional).