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Cherry Almond Pan Cake

July 24, 2017


Cherry Almond Pan Cake


½ c. butter, softened

2 c. granulated sugar

¼ tsp. salt

4 eggs

1 tsp. vanilla

½ tsp. almond extract

½ c. milk

3 c. flour

1 (21 oz.) can cherry pie filling

Powdered Sugar icing: Mix together until smooth 1 c. confectioner’s sugar, ½ tsp. vanilla, ½ tsp. almond extract, 2 Tbsp. milk.


1. In a large bowl, cream butter, sugar and salt until light and fluffy.

2. Add eggs, one at a time, beating well after each.

3. Beat in vanilla, almond extract and milk.

4. Gradually add flour.

5. Spread ¾ of the batter in a greased 10x15-inch pan.

6. Spread one can of cherry pie filling across top of batter.

7. Drop remaining batter by teaspoonfuls over filling. Swirl top layer only with a knife.

8. Bake at 375°F for 35 minutes. Cool completely on a wire rack.

9. Drizzle top with powdered sugar icing.

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