CHERRY TEXAS SHEET CAKE
This moist cake is made with just three ingredients and topped with a luscious cream cheese frosting. It's great for potlucks and parties.
Servings 48 servings
Calories 128kcal
Ingredients
For the cake
- 15.25 ounce box white cake mix
- 21 ounce can cherry pie filling
- 4 large eggs
For the frosting
- ½ cup butter at room temperature
- 8 ounces cream cheese at room temperature
- 4 to 5 cups powdered sugar (aka confectioners) sifted
- 1 to 2 tablespoons heavy whipping cream
- 2 teaspoons pure vanilla extract use clear extract to prevent discoloration
Instructions
For the cake
- Spray a 12x17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray. Preheat your oven to 350°F.
- Pour the cake mix into a large bowl.
- Puree the cherry pie filling and pour it into the bowl with the cake mix.
- Break your eggs into a separate bowl and whisk. Pour the whisked eggs in with the cake mix and pie filling. Stir to combine.
- Pour the batter into your prepared pan and spread evenly. For the sheet pan, it will bake 20 to 24 minutes. For the 9x13-inch cake pan, it will take 26 to 29 minutes.
- After it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you'll need to store the cake in the refrigerator. It'll be good for 5 to 7 days in the fridge.
For the frosting
- Cream the butter and cream cheese until smooth.
- Slowly add in the sifted powdered sugar. Add heavy cream and vanilla extract. Beat until smooth.
- Immediately spread on your cake.
- Store in the refrigerator in an airtight container. or covered with plastic wrap.
Nutrition
Calories: 128kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 101mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
