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Cherry Chip Cake | Can't Stay Out of the Kitchen | this #dessert is rich & decadent. It uses #FreshCherries & #VanillaChips which dissolve into the #cake while #baking. The flavors of #cherry & #vanilla just pop in this heavenly cake. Make it now while #cherries are in season! #CakeMix #CherryChipCake #CherryChipCakeMix #CherryDessert #FreshCherryCake #Canbassador #NWCherries #NorthwestCherryGrowers

Cherry Chip Cake

Teresa Ambra
Cherry Chip Cake is so rich and decadent. This cake starts with a Cherry Chip Cake Mix. Vanilla chips are added and dissolve into the cake while baking. The explosion of cherry and vanilla flavors is simply spectacular. This is the perfect dessert for summer holidays, especially the Fourth of July when fresh cherries are in season.
4.34 from 6 votes
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Dessert
Cuisine American
Servings 16
Calories 439 kcal

Equipment

  • 1 large Bundt pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • 1 rubber spatula or knife to insert around the outside edges of the pan before inverting
  • measuring cups
  • measuring spoons
  • 1 cherry pitter or sharp knife to pit cherries
  • 1 bamboo skewer to check the cake for doneness
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

CAKE:

  • 15.25 oz. box Betty Crocker Cherry Chip Cake Mix
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 3 large eggs
  • 1 cup heavy whipping cream (or half-and-half)
  • 12 oz. bag vanilla chips or premiere white baking chips
  • 2 cups fresh cherries pitted, halved and patted very dry

CHERRY GLAZE:

  • 2 cups powdered sugar
  • 1 tsp. cherry extract
  • 1/2 cup heavy whipping cream
  • 10 fresh cherries for garnish, if desired

Instructions
 

CAKE:

  • Combine cake mix, eggs, oil and cream with an electric mixer until smooth.
  • Gently fold in vanilla chips and fresh cherries.
  • Pour cake batter into a greased and floured 10-inch bundt pan.
  • Bake at 350 degrees for approximately 1 hour, to 1 hour 15 minutes, or until knife or a bamboo skewer inserted in center comes out clean.
  • Cool cake completely.
  • Invert cake onto serving plate.
  • Drizzle cherry glaze over top.
  • Allow glaze to set up and dry, about 15 minutes before serving cake.

CHERRY GLAZE:

  • Mix powdered sugar, cherry extract and enough cream to make a thick glaze.
  • Drizzle glaze over cake.
  • Place either diced cherries (dried thoroughly) or whole cherries with stems on top of the cake for garnish, as desired.

Notes

NOTE: If you substitute milk or half-and-half for the heavy whipping cream, drizzle it in one tablespoon at a time. Stir after each addition. You will probably only need a few tablespoons since it is so much thinner than heavy whipping cream.
 
NOTE: You can substitute canned cherries if you cannot locate fresh. But be sure to rinse well and pat the cherries very dry before using in recipe.
 
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 439kcalCarbohydrates: 54gProtein: 4gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 65mgSodium: 226mgPotassium: 161mgFiber: 1gSugar: 42gVitamin A: 399IUVitamin C: 2mgCalcium: 125mgIron: 1mg
Keyword cake, cherries, cherry dessert, dessert, vanilla chips
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