Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
OMG!! Absolutely delicious. Just made it today, my husband and I have already eaten a third of it. Picked the cherries this morning and decided I was going to make this. I used whipped cream but...
This cake reminds me of a cobbler. It is much easier to make than cherry pie, but it still gives you that great tangy sour cherry flavor. Will definitely make again.
This is the exact recipe that my family has been making for years and we all love it. We eat it warm with a little milk and a sprinkle of sugar and it is SO GOOD!!!
I halved the sugar in the batter and cherries and it was sweet enough for us, used melted butter for the oil, reduced baking powder to 2 tsps and omitted the salt. I found this too thin, next ti...
Really easy and yummy! I substituted coconut oil for the veg oil, but otherwise followed recipe exactly as outlined. I made it with fresh sour cherries and used a strong straw to push the pits...
This was good and the cake was light. I halved the recipe and used an 8 x 8 pan, though still cooked it for the full 30 minutes. I eyeballed the amount of cherries until the top was covered and...
This was really good. It seemed to be lacking a little something to put it into the excellent category. I'm sure whipped cream or ice cream would give it more umph, but I'm rating it on it's o...
This was delicious! The cake is super moist and flavorful and the almond extract was a great touch with the cherries! Adding this to my recipe blog! www.adventures-in-food.com