Fruity Yellow Cake
A vibrant, fruity yellow cake layered with cherry and pineapple, topped with pecans and baked to a golden perfection, perfect for family gatherings or casual celebrations.
Ingredients
Instructions
- Pour the cherry pie filling into a 13 x 9 x 2-inch pan.
- Add the crushed pineapple on top of the pie filling.
- Sprinkle the yellow cake mix evenly over the fruit layers.
- Dot the top with small chunks of margarine.
- Sprinkle chopped pecans over the entire surface.
- Bake for 1 hour at 325°F (163°C), starting to check after 45 minutes for doneness.
- Bake until the top is browned and the cake is cooked through.
Tips & Substitutions
For added flavor, consider using butter instead of margarine for a richer taste. If you want a lighter version, try using a sugar-free cherry pie filling and a gluten-free cake mix. Ensure your pecans are toasted for enhanced crunch and depth. This cake is versatile; you can swap the cherry pie filling for blueberries or peaches if desired.
Serving Suggestions
This fruity cake is delightful on its own but can be elevated with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs wonderfully with a cup of Spiced Apple Tea for a cozy dessert experience. Consider serving it at potlucks or family gatherings for a sweet treat that everyone will enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm in the oven at 300°F (150°C) for 10-15 minutes until heated through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruity Yellow Cake contains roughly 1192 calories, with 6g protein, 70g carbohydrates, and 102g fat. It is a good source of dietary fiber (14% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1020mg per serving (44% 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 use fresh fruit instead of canned?
Yes, you can substitute fresh cherries and pineapples, but you may need to adjust the sweetness. Fresh fruits may require a little sugar to compensate for the sweetness in canned varieties. Be sure to cook the fresh fruit slightly to release juices before layering.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, it's ready. The top should be golden brown, and the edges should pull slightly away from the pan.
Can I make this cake in advance?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just allow it to come to room temperature before serving. This cake can also be frozen for up to a month; thaw it in the fridge overnight before enjoying.
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).