Recipes
Step 1
Preheat oven to 350°F.
Step 2
Beat together eggs, sugar, oil, flour, baking powder, vanilla and salt. Spread 2/3 of the batter into a greased 13x9-inch baking pan.
Step 3
Spread Lucky Leaf Cherry Pie Filling on top of batter. Drop the remaining batter by spoonfuls on top of the pie filling layer.
Step 4
Stir together the sugar and the cinnamon. Sprinkle over top of cake. Bake for 40 minutes or until a toothpick inserted near the center comes out clean.
Step 5
Serve warm or cooled.
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I made this cake today.
Every one loved it.
Lucky Leaf is a great product.
I needed a quick fix, something tasty but easy based on what I had in the pantry and this worked. First time I’ve visited the website and looked for recipes. Wish I had found this sooner. I will definitely be back. Everyone loved it. Especially with some fresh whipped cream.
it was a fantastic cake and everyone loved it
I have made this cake for many years. Try using almond extract instead of vanilla. Changes the flavor of the cake. A favorite amongst my family and friends.
hello everyone thanks for approve
This is easy as anything to throw together, and absolutely delicious. and it doesn’t contain any dairy products, which works well with my kosher cuisine after a meat meal.
(I had to bake it a little bit longer than the time indicated, but that may just be the fault of my oven.)
Does this need to be kept in the refrigerator?
Like any cake, this recipe can be left out at room temperature for a day or two, but then we recommend refrigeration for longer storage.
Great recipe. Can I use blueberry pie filling and lemon extract instead of the cherry and vanilla.?
Years ago (like 45 years), didn’t the recipe call for almond flavor in the cherries?
I’ve been searching for this recipe. My mom use to make this for me when I was a kid. I would have sworn there was butter in hers, but this was delicious too!
Nice recipe. I substitute almond extract for the vanilla and bake in a 9″ pan..
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Very easy to make I had the cherry fillings in my cuobiaed and did not know what to do with it and stumble on your recipe.I have not eaten it is in the oven but will message again to let you know how it turned.
I’ve made this recipe for many years. I first got the recipe off the back of a can of Lucky Leaf Pie Filling. For many years I had the label in my recipe box (wish I still did; however, I transferred it to a cute recipe card and threw out the original one). We all love this recipe. For years, I would ask each of my boys what I made that was their favorite. My oldest son would always say this cake. I’ve make it in cake form and in muffin cups with liners too. Everyone loves it! I’m sure it will be a family recipe that will be passed on for years. Thank you for the recipe and for being part of my recipe collection and family memories.
I am Happy!
I am very grateful to you. Many thanks.
I bought a can of organic cherries for a dessert dish for Christmas.
I didn’t make it with all the other things one does during that time of the year. However, two days ago I came across the can in my pantry and it had this same recipe printed on the back.
It wasn’t a Lucky Leaf brand though.. I made this cake and it was delicious! I threw away the can before taking the recipe and I’m so glad I found it here so Thank you!
So delicious. I have made this a few times. Always enjoyed by everyone. I added almond extract, which makes it even better.
I followed all ingredients and when it came time to spread 2/3 of batter in 13×9 pan it was thick and hard to spread. The remainder of batter to put on top was sparse and barely covered the top. As someone else did should have used a 9×9 pan. Also had to use another half can of cherries. It’s baking now and not impressed with its appearance. Again not enough batter for the top. Should probably double the recipe.
Thank you for recipe! I only used 1/3 cup sugar and 1/2 cup oil, also used mashed sautéed cherries+ flour instead of pie filling—-because of specific health reasons—and it still turned out so fluffy and delicious—albeit only mildly sweet as intended. We loved it!! Will def make again.
PS some water was needed to thin out batter because of the omitted oil
Everyone loves this recipe! I’ve made it a bunch of times already, once with blueberries instead of cherries. And it is not too sweet.
Delish mmmh mmmh mmmh yummmmi. really easy, no fuss, just 2 bowls and a 1 beater.
I used the almond essence following the comments and add orange peel to the egg flour mix, because i was looking a recipe with orange peel to use…so by accident this recipe pops out. God is great!! Thanks!!
I make this recipe often. During the holidays I added green apple wedges on top of the cherry pie filling for a red and green effect. Rave reviews!
Love this recipe
I’m going to use the Apricot pie filling instead and use almond extract instead of vanilla. and using a white cake mix instead of the flour and sugar. Using the oil and the eggs. Using an pecan, oatmeal, sugar and butter topping on it. baking it in a 9×12 pan. Will bake at 350* and check for doneness in 35 mins.
I love ❤️ this recipe! It is my new go-to for church dinners and other gatherings! Thank you!
Cut the sugar to 1/3rd cup and used 1 stick butter instead of oil. Came out awesome! Would have been far too sweet for me otherwise.
The lady complaining it’s too sweet, 😭
Well the recipe is called Sweet Vanilla Cherry Cake!
Instead of vanilla I used almond. I also did 1/2 oil 1/2 butter to get the 3/4 cup. And after mixing and seeing how thick the batter was- I put a splash of milk in to thin it a bit.
I needed a Thanksgiving dessert in a pinch. I had a can of cherry pie filling in the pantry and found this recipe! Super easy to make and was tasty but not wow like some desserts. I’ll hang on to this recipe.
Made the cake firstly the aroma in the house was terrific. The appearance is marbled but the taste magnificent. Thanks for a great easy peasy delicious dessert