Cherry Nut Cake
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)
| Prep Time | 15 minutes |
| Cook Time | 1 hour 15 minutes |
| Servings |
|
- 15.25 oz. box Betty Crocker Cherry Chip Cake Mix
- 4 oz. pkg. instant vanilla pudding mix
- 1/2 cup canola oil
- 4 large eggs
- 1 cup coconut
- 1 1/4 cups buttermilk or soured milk (see note below)
- 1 cup Finely chopped pecans
- 1 cup fresh Northwest Cherry Growers cherries pitted, halved and patted dry (measure after pitting and halving the cherries)
- 1 cup powdered sugar
- 1 tbsp. milk (or a small amount more—just enough to make a thick rather than thin icing) (see note below)
Ingredients
CAKE:
GLAZE:
|
|
- Preheat oven to 350°.
- Grease and flour a 10-inch bundt pan.
- Set aside.
- Put dry cake mix, instant pudding mix, buttermilk or soured milk, eggs, and oil into large mixer bowl.
- Mix.
- Gently stir in coconut, pecans and cherries.
- Turn batter into prepared bundt pan spreading evenly.
- Bake at 350° for 1 hour 15 minutes, or until knife inserted in center comes out clean.
- Cool for 1 hour in pan on rack.
- Remove cake from pan by inverting onto a serving plate.
- Drizzle with icing.
- Let cake stand at least 15 minutes for the icing to dry before serving.
- Or allow the flavors to mingle overnight before serving.
- Garnish with fresh cherries, if desired.
- Mix powdered sugar and milk.
- Drizzle over cake.
- Allow icing to set and harden about 15 minutes before cutting cake into slices.
NOTE: To sour milk: measure 1 ¼ cups milk or half-and-half in a measuring cup. Add 2-3 tablespoons white vinegar. Allow milk to sit on counter about 5 minutes to curdle and sour.
NOTE: My cake took 1 hour 20 minutes to bake completely.
NOTE: I used about 2 ½ tablespoons heavy whipping cream instead of milk in the icing.
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
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.
You may also enjoy these delicious recipes!
Cherry Cream Cheese Pound Cake
| Prep Time | 15 minutes |
| Cook Time | 1 hour 15 minutes |
| Servings |
|
- 15.25 oz. box Betty Crocker Cherry Chip Cake Mix
- 4 oz. pkg. instant vanilla pudding mix
- 1/2 cup canola oil
- 4 large eggs
- 1 cup coconut
- 1 1/4 cups buttermilk or soured milk (see note below)
- 1 cup Finely chopped pecans
- 1 cup fresh Northwest Cherry Growers cherries pitted, halved and patted dry (measure after pitting and halving the cherries)
- 1 cup powdered sugar
- 1 tbsp. milk (or a small amount more—just enough to make a thick rather than thin icing) (see note below)
Ingredients
CAKE:
GLAZE:
|
|
- Preheat oven to 350°.
- Grease and flour a 10-inch bundt pan.
- Set aside.
- Put dry cake mix, instant pudding mix, buttermilk or soured milk, eggs, and oil into large mixer bowl.
- Mix.
- Gently stir in coconut, pecans and cherries.
- Turn batter into prepared bundt pan spreading evenly.
- Bake at 350° for 1 hour 15 minutes, or until knife inserted in center comes out clean.
- Cool for 1 hour in pan on rack.
- Remove cake from pan by inverting onto a serving plate.
- Drizzle with icing.
- Let cake stand at least 15 minutes for the icing to dry before serving.
- Or allow the flavors to mingle overnight before serving.
- Garnish with fresh cherries, if desired.
- Mix powdered sugar and milk.
- Drizzle over cake.
- Allow icing to set and harden about 15 minutes before cutting cake into slices.
NOTE: To sour milk: measure 1 ¼ cups milk or half-and-half in a measuring cup. Add 2-3 tablespoons white vinegar. Allow milk to sit on counter about 5 minutes to curdle and sour.
NOTE: My cake took 1 hour 20 minutes to bake completely.
NOTE: I used about 2 ½ tablespoons heavy whipping cream instead of milk in the icing.
