From its color to taste, cherries are bite-sized powerhouses of goodness. We love adding this tart fruit to desserts, but these particular cherries pair beautifully with a sour cream cake. Tart cherries served on top of a moist sour cream cake are a perfect combination. We’ve got a super simple cake recipe that we whip together, then use a shortcut: dark sweet cherries in syrup. The cherries bake on top of the cake and the end result is nothing short of delicious.
Sour cream adds that magic ingredient to help make the cake so moist and delicious, and its subtle flavor works really well with the cherries. What comes out of the oven is a beautiful cake, topped with ruby-colored jewels, in the form of cherries. If there happen to be any leftovers, we’ve been known to sneak in a bite or two as a late night indulgence, or to even have a slice with a morning cup of coffee. A cake like this is just too irresistible to be limited to just dessert!
We love a cake that isn’t too stuffy but still offers that little bit of elegance to make the end of a meal feel special. If you’re hosting guests or just want to whip up something sweet for the fam – give this dessert a try. For added flare, dust powdered sugar over top before serving, or whip up a batch of fresh whipped cream for a glorious dollop of cool creaminess set atop the cherries. Even a drizzle of chocolate would add even more decadence to this sweet treat!
Cherry Sour Cream Cake
- 2 (15 oz) cans pitted dark sweet cherries in syrup
- 1 (15 oz) box white cake mix
- 1 cup flour
- 1 cup sugar
- 1 cup sour cream
- 4 egg whites
- ¾ teaspoon salt
- 1 ⅓ cup water
- 2 tablespoons oil
- 2 teaspoons vanilla
- Preheat oven to 325°F. Grease a 9x13-inch baking pan with butter or cooking spray, set aside.
- Blend cake mix, flour, sugar, and salt together in a bowl. Set aside.
- In a separate bowl, mix together sour cream, egg whites, water, oil, and vanilla. Fold dry ingredients into wet. Beat on medium speed for 3 minutes, scraping sides of bowl after 2 minutes.
- Pour batter into greased baking dish. Spoon cherry pie filling over top of batter, and gently spread to edges.
- Bake for 45-50 minutes. Cool completely before serving.
Recipe adapted from I Scream for Buttercream