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Cherry Nut Cake | Can't Stay Out of the Kitchen | this vintage #recipe uses #FreshCherries, #CherryChipCakeMix, #Pecans & #coconut. It's absolutely mouthwatering & will surely cure any sweet tooth craving you have. Great #summer #dessert when #cherries are in season. #CherryNutCake #CherryCake #CherryDessert #Holiday #cake #HolidayDessert #Fourth of July Dessert #FavoriteCherryCake

Cherry Nut Cake

Teresa Ambra
Cherry Nut Cake is a spectacular dessert that includes a Cherry Chip Cake Mix, instant vanilla pudding, coconut, pecans and fresh cherries. It's great for potlucks, backyard barbecues and Fourth of July celebrations when fresh cherries are in season.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Cake/Dessert, Dessert
Cuisine American
Servings 16
Calories 314 kcal

Equipment

  • 1 10-inch bundt pan
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 cherry pitter or sharp knife to pit cherries
  • 1 nut chopper if nuts are not previously chopped
  • 1 small mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 bamboo skewer to check cake for doneness
  • 1 rubber spatula to loosen edges of cake before inverting

Ingredients
  

CAKE:

  • 15.25 oz. box Betty Crocker Cherry Chip Cake Mix
  • 4 oz. pkg. instant vanilla pudding mix
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 4 large eggs
  • 1 cup coconut
  • 1 1/4 cups buttermilk or soured milk (see note below)
  • 1 cup pecans finely chopped
  • 1 cup fresh cherries pitted, halved and patted dry (measure after pitting and halving the cherries)

GLAZE:

  • 1 cup powdered sugar
  • 1 tbsp. 2% milk (or a small amount more—just enough to make a thick rather than thin icing) (see note below)

Instructions
 

CAKE:

  • 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 with an electric mixer until smooth and creamy.
  • 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 or bamboo skewer inserted in center comes out clean.
  • Cool for 1 hour in pan on rack.
  • Remove cake from pan by inverting onto a serving plate; loosen edges with a rubber spatula.
  • 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.

GLAZE:

  • Mix powdered sugar and milk with a whisk in a small mixing bowl.
  • Drizzle over cake.
  • Allow icing to set and harden about 15 minutes before cutting cake into slices.

Notes

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

Nutrition

Calories: 314kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 49mgSodium: 271mgPotassium: 124mgFiber: 2gSugar: 27gVitamin A: 108IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Keyword cake, cherries, cherry dessert, coconut, dessert, pecans
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