Cherry Cloud Cake
A light and fluffy cherry-flavored cake topped with creamy sour cream mixture and sweet cherry pie filling, perfect for celebrations or a delightful dessert for any occasion.
Ingredients
Instructions
- Prepare the cake mix as directed on the box, substituting applesauce for the oil and 2 egg whites for every egg called for. Bake in 2 round pans as package directs.
- Cool the cakes for 10 minutes; then remove from pans and allow to cool completely.
- Once cooled, chill the cakes in the refrigerator.
- Mix the unsweetened sour cream, sugar, and vanilla extract until smooth.
- Spread the sour cream mixture over the top of the chilled cakes.
- Spoon the lite cherry pie filling over the sour cream topping.
- Keep the assembled cake refrigerated until ready to serve.
Tips & Substitutions
For a lighter texture, ensure that you fold the sour cream mixture gently into the cake layers. You can substitute the cherry chip cake mix with a vanilla or yellow cake mix for a different flavor base. If you want a more tart flavor, consider adding a splash of lemon juice to the sour cream mixture. This Cherry Cloud Cake pairs beautifully with Country Apple Coffee Cake for a delightful dessert spread.
Serving Suggestions
This cake is perfect for summer gatherings or as a light dessert after a hearty meal. Serve it alongside a scoop of vanilla ice cream or fresh whipped cream for added creaminess. It also makes a lovely addition to brunch menus, complementing dishes like Devil'S Delight Salad. Garnish with fresh cherries for a pop of color.
Storage & Reheating
Store any leftover Cherry Cloud Cake in an airtight container in the refrigerator for up to three days. If the cake is assembled with the cherry topping, it’s best enjoyed within the first 24 hours for optimal freshness. To serve later, simply slice and enjoy cold; no reheating is necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Cloud Cake contains roughly 33 calories, with 1g protein, 6g carbohydrates, and 0g fat.
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 use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. However, using egg whites will make the cake lighter and lower in fat. If you prefer a richer flavor, using whole eggs is a great option, but the texture may be denser.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead of time. Just keep them wrapped tightly in plastic wrap and store in the refrigerator. Assemble the cake with the sour cream mixture and cherry topping on the day you plan to serve it for the best results.
What can I substitute for the fat-free sour cream?
If you don't have fat-free sour cream on hand, you can substitute it with Greek yogurt or a plant-based yogurt for a dairy-free option. Both alternatives will maintain the creamy texture and tanginess of the topping.
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).