Last week, I blogged about a contest I’m running to give away heart-shaped cake pans in celebration of Valentine’s Day, thanks to the generosity of Lucky Leaf. It’s still not too late to win your own heart-shaped cake pan either! Just email me your favorite Valentine’s Day recipe, or post a link to it below in the comments section along with your email address, and the cake pan will be yours!
I finally got around to making the recipe they had sent me, in my cute new heart-shaped tin, and I’ve got to say, I was surprised (in a good way!) by the result.
At first I was a bit skeptical of the recipe, as it involved canned pie filling, and store-bought cake mix, two things which I usually prefer to make from scratch. Maybe I was just being a snob, because even though I don’t particularly love cherries, I thought this was one of the yummiest cakes I’ve made in a long time! The heart-shaped cake pan was easy to work with, was the perfect size for the recipe, and made decorating a fun new challenge. I used the buttercream frosting recipe they had suggested, but took liberties with the decorations, dying the icing pink, then adding white-chocolate chips and red sprinkles. The final result looked sort of like a 6-year old girl’s dream cake, but with a bit more finesse could also be the perfect desert for a Valentine’s Day treat.
Instead, I served mine at our Superbowl party.
So, without further ado, here is the recipe: Sweetheart Cherry Cake
-1 dry white cake mix
-2 large eggs
-1 tsp baking powder
-1 tsp vanilla extract
-1 can Lucky Leaf Cherry Premium Pie Filling
-1 cup butter, softened
-1 tsp vanilla extract
-4 cups icing sugar
2-4 tbsp milk
1. Preheat oven to 325, and grease heart-shaped pan.
2. Mix together dry cake mix (disregard the directions on the cake mix box), eggs, baking powder, vanilla extract, and half the can of cherry pie filling. Gradually fold in 2nd half of pie filling, until batter is very thick, but moist and well blended.
3. Pour cake mix into pan and bake for 65-70 min. Remove from oven and cool completely before frosting
4. Prepare frosting: cream together butter and vanilla extract, then gradually mix in icing sugar. Add a few spoonfuls of milk if consistency is too thick, but be careful! I added too much milk (none was really necessary) and so my icing was too runny, and was not easy to use when frosting the cake.
5. Add other love-ly embellishments such as sprinkles, white chocolate chips, more pie filling on top, etc under your cake is appropriately festive.
I highly recommend you give this recipe a try, it’s really tasty and really easy to make. Don’t forget to email me your favorite Valentine’s Day recipes this week to win your own free heart shaped cake pan! Or, you can just post a link to the recipe in the comments section, and leave your email address to I can get in touch to send you the prize.