To replace handmade chicken Parmesan, try this simple casserole made with canned chicken.
| Cook Time: | 35 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 ½ cups canned cherry pie filling
- ½ cup butter, softened
- 2 cups white sugar
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 2 (8 ounce) packages cream cheese, softened
- 1 cup butter, softened
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 8 cups sifted confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped.
- In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack.
- To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.
Nutrition Facts
| Calories | 706 kcal |
| Carbohydrate | 111 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 339 mg |
| Sugars | 87 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made this in my Bundt pan after reading several reviews suggesting it, but it was too dense for me. Might have been better as a layer cake… (That’s what I get for making alterations before trying the original!) The icing was great.
This is an excellent cake! It’s very moist. Here’s why you use 3 cake pans – the fruit filling makes it very heavy and dense. If you put all the batter in 2 pans (like I did!) your cake is going to seriously sink! Even with the sunken middles, it still tasted amazing! You really can’t taste the cherry, but I did top mine with cherries and that added a lot. The frosting is great! I cut it in 1/2 and it was just enough to frost the cake with a little left over.
I was really disappointed in this recipe, I thought it sounded delicious. First of all, I only have 2 9″ pans so that’s what I used and it was fine. If you used 3 pans I guess it would come out more like a torte, with three thin layers. What was disappointing to me was the texture, it was more like a gingerbread-type texture, a little on the dry side. And it sort of tasted like gingerbread! I love gingerbread but that is not what I was expecting from this recipe I wanted a cake. I would not make this again.
First I must say I’m not a big fan of cake. That said, I thought this was fabulous! It sounded wonderful so I had to try it. I put it in a bundt pan and it came out beautiful. I cut the frosting in half and I still had plenty left over. I must say that the frosting was of a too soft consistency and was almost running off the cake. I have had better cream cheese frosting. I will use my own recipe for that the next time. I also used the whole can of cherries.(Comstock) The cake was super moist. Next time I’ll maybe get 2 cans of cherries, drain the sauce off 1 can and add some whole cherries to it. I would like more cherry flavor. I took leftovers to work and the girls all flipped over it. My family really enjoyed it too. Great recipe and thanks for sharing!
FANTASTIC!! WONDERFUL!!! This recipe is really great, I took this to a Christmas party, and got RAVE reviews! The only thing I changed, was less sugar in the icing (probably only 2-3 cups of powdered sugar), as I am not a huge fan of super sweet frosting. I also added candied cherries on top of the canned cherry filling, as I liked biting into big hunks of cherries. I would recommend this to anyone.
This cake is just marvellous, however I did tweak it up a bit. As I was creaming the butter and sugar together the butter had looked like wayyyy too little as it was only 1/2 cup to 2 cups sugar, and so I threw in 1/2 cup of cream cheese and creamed it with the sugar until fluffy. Also instead of baking it in 3 pans I baked it in a bundt pan. The result, a wonderful scrumcious yummy moist cake. Everyone loved it!
fantastic!!!