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Tart Cherry Cake

Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.—Lavonn Bormuth, Westerville, Ohio
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    9 servings


  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 can (14-1/2 ounces) pitted tart cherries, drained
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract


  • In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.
Editor's Note: The cake contains no liquid, butter or shortening.

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Average Rating:
  • Viviq
    Aug 7, 2013

    I wanted to make this, but couldn't find a can of cherries, only cherries in produce, so I skipped it and went for a can of jellied cranberries instead. The recipe might turn out like that, if I were more experienced as a cook. The taste was just fine, but the cake was too crumbly and I had to serve it in bowls with the sauce poured over it. The sauce tastes great, but mine also didn't really thicken. Overall, I gave an average rating, but this could improve. Also I wasn't able to use a can of cherries, so I'll post again if I make it again with the right fruit.

  • jatngrewe
    Dec 24, 2009

    Phenomenal cake! The butter sauce is rich and makes this dessert taste like you ordered it from an expensive & exclusive restaurant. It's super easy to make, which makes it all the more special.