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-boughten 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
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.