Cherry Nut Cake is awesome. It has everything going for it. It starts with a Cherry Chip Cake Mix. I added a box of instant vanilla pudding, fresh cherries, coconut and pecans. It baked up perfectly in my stoneware bundt cake pan. After the cake cooled, I iced it with a very easy powdered sugar glaze. Yeah, this is my kind of cake.
I grew up eating a lot of pies and cakes. My mom was a prolific baker. We had a dessert for every lunch and dinner meal. No kidding. Yes, she made cobblers and a lot of cookies too. Mom really spoiled us with desserts.
I received a 20-pound box of fresh cherries from the Northwest Cherry Growers a couple of weeks ago. I went back to a recipe I had in my cookbook for decades. I found a Cherry Chip Cake Mix at Kroger. I added the fresh cherries. What a terrific cake recipe Cherry Nut Cake turned out to be. Mom would have been proud. (She and Dad would have eaten their share of it too!)
Cherry Nut Cake is a delicious recipe to add to your collection of Cherry Cake recipes. This one is absolutely mouthwatering and will surely cure any sweet tooth craving you have. But you’d better hurry. Fresh cherries will only be available for a few more weeks. Enjoy.
Cherry Nut Cake is a delightful dessert.
Every bite is mouthwatering.
If you enjoy cherry desserts, this one has your name on it!
Here’s what I did.
I used these ingredients for the cake.
Pour Cherry Chip Cake Mix into a mixing bowl. Add instant vanilla pudding, eggs, oil and soured milk or buttermilk.
Cream ingredients with an electric mixer until smooth.
Add fresh cherries, coconut and chopped pecans.
Stir ingredients gently to combine.
Pour batter into a well-greased and floured bundt pan. Smooth the top.
Bake cake at 350 for 1 hour 15 minutes to 1 hour 30 minutes, or until a knife inserted in center comes out clean.
Cool cake completely before adding glaze.
I used these ingredients for the glaze.
Whisk to combine. Add only enough cream to make a really thick glaze.
Drizzle glaze over cooled cake. Garnish with fresh cherries, if desired. Allow icing to set at least 15 minutes before cutting into serving portions.
Cherry Nut Cake is really exceptional.
I loved the way this cake turned out.
This is a great dessert for the summer when fresh cherries are in season.
CHERRY NUT CAKE
(Recipe inspired from an old magazine, circa 1980)
I sent this dessert out to John’s office where they scarfed it down in no time.
Cherry Nut Cake is a fabulous Fourth of July dessert.
It’s time for a slice of this amazing cake.
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