Cherry Brunch Cake
A delightful cherry brunch cake featuring tender cake layers topped with cherry pie filling, crunchy pecans, and a hint of sweetness—perfect for spring gatherings or weekend brunches.
Ingredients
Instructions
- Combine the cake mix, margarine, and cream cheese in a large bowl. Mix at low speed until fine crumbs form.
- Reserve 1 cup of crumbs for topping.
- To the remaining crumbs, add water and eggs. Beat for 2 minutes at the highest speed of the mixer.
- Grease a 9 x 13-inch pan.
- Pour the batter into the prepared pan.
- Spoon the cherry pie filling over the batter.
- Gently spread the pie filling to cover the batter.
- Combine the reserved crumbs with the chopped pecans.
- Sprinkle the crumb and pecan mixture over the cherry filling.
- Bake at 350°F (175°C) for 35 to 45 minutes or until set in the center and edges are golden brown.
- Cool for 25 minutes, then glaze if desired.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to add a touch of spice, mix in a teaspoon of cinnamon with the cake crumbs. You can also substitute the cherry pie filling with other fruits like blueberry or apple for a different twist. Make sure to mix the ingredients until just combined to keep the cake light and fluffy.
Serving Suggestions
Serve the Cherry Brunch Cake warm or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. For a brunch gathering, consider serving it alongside Sue May'S Potato Salad and fresh fruit for a delightful spread. A light coffee or herbal tea complements this dish perfectly.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. Alternatively, you can reheat the whole cake in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Brunch Cake contains roughly 388 calories, with 5g protein, 58g carbohydrates, and 16g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Bake it, let it cool completely, and store it covered in the refrigerator. It will taste just as delicious the next day. If you’re planning to glaze it, do that just before serving for the best presentation.
What can I use instead of cream cheese?
If you're looking for a lighter alternative, you can substitute cream cheese with Greek yogurt or a dairy-free cream cheese. This will maintain the moisture of the cake while providing a slightly different flavor profile. Just ensure the alternative is softened before mixing it in.
Can I freeze the Cherry Brunch Cake?
Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To serve, thaw it in the refrigerator overnight and allow it to come to room temperature before serving. This will keep the cake moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).