Vanilla bean paste is one of my favorite new ingredients. It really gives such a stronger vanilla flavor compared to just extract. But if you don’t have any, you really should still make this. The cherries kind of bake in to the cake a little, and the crunch topping just perfects it. You could put the pie filling on top of the cake batter, but I really wanted to cake to stay white. Either way I think you’ll like it! And yes, I used home canned pie filling, but you can use store-bought as well. I won’t tell anyone.
CHERRY VANILLA CRUNCH CAKE
Recipe by My Stained Apron
White Cake Mix
1 T vanilla bean paste (or 1 T vanilla extract)
Cherry Pie Filling
1 cup flour
1 cup brown sugar
pinch salt
1/2 cup unsalted butter
Make cake mix according to package directions, except add the Tablespoon of vanilla bean paste.
Spoon the cherry pie filling into a 9 by 13 inch pan.
Pour batter as evenly as possible over the pie filling.
Mix the flour, brown sugar, and salt together in a bowl.
Cut butter using a pastry blender until about the size of peas.
Evenly distribute topping over cake mix.
Bake at 350 degrees for about 40 minutes, or until cake is done.
Cherry Vanilla Crunch Cake
October 7, 2010
Category
Cake / Cake Pops
Cook Time
40 minutes
Total Time
40 minutes
Ingredients
- White Cake Mix
- 1 T vanilla bean paste (or 1 T vanilla extract)
- Cherry Pie Filling
- 1 cup flour
- 1 cup brown sugar
- pinch salt
- 1/2 cup unsalted butter
Instructions
- Make cake mix according to package directions, except add the Tablespoon of vanilla bean paste.
- Spoon the cherry pie filling into a 9 by 13 inch pan.
- Pour batter as evenly as possible over the pie filling.
- Mix the flour, brown sugar, and salt together in a bowl.
- Cut butter using a pastry blender until about the size of peas.
- Evenly distribute topping over cake mix.
- Bake at 350 degrees for about 40 minutes, or until cake is done.
You can also spread cake mix in pan then spoon cherry pie filling over cake batter.
