Cherry Glazed Sponge Cake

Cherry Glazed Sponge Cake

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"My favorite Valentine breakfast. Perfect for brunch, or anytime."
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55 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
  3. Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.



I got this off of a recipe card in the mail from Great American Recipes. There's an ingredient missing that might make a difference - 2 tsp. of baking powder that needs to be added to the flour...

My mom has made this simple, wonderful recipe for years! She calls it "Cherry Squares." Her recipe calls for 1 Tbl. lemon juice, but other than that, this recipe is the same. Mark the batter ...

I make this all the time. Very easy. I also like it with blueberries instead of cherries.

My family loves this cake. We like it with lemon pie filling too. Very simple, quick and easy to bake. Yummy.

Very good! I adapted the recipe by putting raisins, and pink food colouring, and cherry pieces in! Thanks

Easy! Served cold from the fridge on a hot day for a bbq holiday get together. Made 1/2 with cherry pie filling, the other 1/2 with blueberry for red, white, and blue dessert.

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