Cherry Nut Cake I Recipe -
Cherry Nut Cake I Recipe
  • READY IN 50 mins

Cherry Nut Cake I

Recipe by  

"This recipe uses cherry pie filling to make a quick and good dump cake with walnuts."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Place flour, sugar, salt, baking soda, oil, eggs, cherry pie filling, and chopped nuts in a 9x13 inch pan and mix thoroughly with a fork.
  2. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Serve with whipped topping.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2010

This cake was really quick. I have to confess, I needed a dessert in a hurry so I used a boxed Confetti cake mix. I toasted the walnuts and didn't mix the pie filling in All the way, made it swirly. Nice way to be creative Janice!! Thank You Cherry Much! MMMM

Most Helpful Critical Review
Jul 25, 2012

I was frankly dissapointed in this cake. It tasted rather oily, for lack of a better term. I did follow the recipe as written. I think the recipe is salvagable and will try it again with some substitutions.

Apr 04, 2011

man, that is one ugly cake! but very, very easy. i recently received a head injury, and, among other skills, lost my ability to follow recipes. but i followed this recipe perfectly. it was so ugly, i thought i screwed it up. but it was delicious! i feel confident in trying other recipes.

Feb 22, 2010

This is an easy and super delicious cake! I confess that I did not "dump," but used a mixing bowl to thoroughly, but quickly blend the ingredients. Just a note of caution--be sure to blend the baking soda into the flour before mixing all the ingredients. If the baking soda is not blended evenly there will be bitter spots in the cake. My cake was done perfectly in 35 minutes. A total of 45 minutes baking time seems a bit long and this may be the reason some of the other reviewers found the cake to be dry. One final note--I added a few chocolate chips along with the nuts and this added a lot of interest and flavor to the cake.

Jul 27, 2011

After reading the reviews, I sifted the dry ingredients and mixed in the baking pan with the nuts. I combined all the wet ingredients (I used 1/3 cup applesauce and 1/3 cup oil and also added 1/2 teaspoon almond extract) thoroughly and then added to the dry ingredients / nuts in the pan. I thought I had stirred it pretty well, but there were still a few spots of dry flour. Next time, I will dump it all in a bowl and stir it up with a spoon there before putting it in the pan. I will also increase the almond extract to 1 teaspoon and add some cinnamon. I did like the recipe because it was one of the few dump cakes that did not call for a cake mix (which I rarely keep on hand).

Mar 09, 2009

This is the easiest most excellent cake!! I followed the recipe exactly and it turned out moist and sweet... I think nearly any pie filling would work, so use your favorite.

Jan 07, 2003

I don't know what your other reviewer did wrong, as I found this easy to make and delicious to eat. I was very pleased with it and am delighted with the way it has turned out. By the way, the review "cards" look like pieces of toast!!

May 20, 2005

great and easy, did is also with blueberry pie filling, doesn't look so great but the taste is yummy. thank's


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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