Cherry Skillet Cake Recipes

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CHERRY-ALMOND SKILLET CAKE



Cherry-Almond Skillet Cake image

Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.

Provided by Bree Hester

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 11

1 1/2 cups granulated sugar
Grated peel of 1 lemon
3 eggs
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups Cascadian Farm® organic frozen sweet cherries
1/2 cup sliced almonds
2 tablespoons white sanding sugar or coarse sugar, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
  • In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
  • Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
  • Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHERRY SKILLET CAKE



Chocolate Cherry Skillet Cake image

Make and share this Chocolate Cherry Skillet Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

3 eggs, seperated
1 (21 ounce) can cherry pie filling
1/4 cup water
1/2 teaspoon almond extract
1 (18 1/4 ounce) package devil's food cake mix
1 (11 2/3 ounce) jar mrs. richardson's hot fudge topping
1/3 cup sliced almonds, toasted
vanilla frozen yogurt or thawed Cool Whip

Steps:

  • Preheat oven to 350*.
  • Lightly spray an oven proof skillet.
  • Seperate eggs over med mixing bowl, set egg yolks aside for another use.
  • Lightly whisk egg whites.
  • Add pie filling water and almond extract, mix well.
  • Add cake mix, mix until well blended.
  • Pour batter over bottom of skillet, spreading evenly.
  • Bake uncovered 25-30 minutes or until cake tester comes out clean.
  • Remove cake from oven to rack to cool 10 minutes.
  • Loosen edges of cake with flat sided knife.
  • Invert cake onto large heat proof serving platter.
  • Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
  • Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.

Nutrition Facts : Calories 279, Fat 8.8, SaturatedFat 2.2, Cholesterol 40.1, Sodium 358.4, Carbohydrate 47.5, Fiber 1.8, Sugar 19.5, Protein 4.6

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