Lemon Cherry Swirl Cake

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Lemon Cherry Swirl Cake

I don’t know about you but I am about ready for Spring.  Punxatawny Phil announced that spring would come early about 20 days ago, and I am afraid I am going to have to call him a liar! The 5 inches of fresh snow in my backyard beg to differ with him. So I am forcing spring in my own way in the kitchen. We wanted a fresh and lively dessert this week. This Lemon Cherry Swirl Cake did the trick.  It is so easy, and made with ingredients you should have in your pantry.

5.0 from 2 reviews
Lemon Cherry Swirl Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 box Lemon Cake Mix (prepared according to package)
  • 1 Can Cherry Pie filling
  • Vanilla Frosting (homemade or canned)
  • Maraschino cherries and lemon wedges to garnish (optional)
Instructions
  1. Preheat the oven to 350 degrees F
  2. Prepare the cake mix according to the package.
  3. Place the cake batter in a 9 x13 greased & floured pan.
  4. Spoon the Cherry Pie filling over the batter into rows.
  5. Use a butter knife to swirl the cake batter in the opposite direction of the rows.
  6. Bake the cake according to the package. Typically 35-40 minutes
  7. Remove from oven and allow to cool
  8. Ice with frosting and top with cherries & lemon wedge as garnish before serving.

lemon cherry swirl step 1

Preheat the oven and prepare the cake batter.  Spoon the cherry pie filling in rows over the cake batter. Like pictured above.

Lemon Cherry Cake Step 2

Using a butter knife, pull it back and forth through the cake in the opposite direction of the rows for the swirled effect.  Bake according to the package…about 35-40 minutes.

lemon cherry cake step 3

Cake will look like this when it is done baking….now comes the hard part, waiting for it to cool.

Lemon Cherry Cake 2

When it is cool, ice, decorate with a cherry an lemon wedge and serve! Heaven!

Comments

  1. I love your recipes, they remind me of Sandra on the Food Network, the one that combines simplicity, store bought and homemade! This cake looks yummy!!

  2. A great idea deserves one in turn. I use any yellow cake mix, preferably one that uses less margarine/oil as I always use butter, which I flavor with McCormick pure extracts (lemon, anise, almond…) [there are many extract flavors but I always buy the real and not the artificial) which I add to the cake mix for flavoring (1/2 tsp). For the glaze, I only add 1/4 tsp of the extract.

    Thanks again for your recipe which I’m going to try asap and I hope you’ll try my short cuts soon.

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