Cherry Danish Cake (with variations)

[Shoshanna]

Cherry Danish Cake





Prep Time: 10 Min

Cook Time: 35 Min

Total Time: 45 Min



INGREDIENTS

Cake:

1 cup sour cream (see notes)

4 eggs

1/2 cup brown sugar

1/2 cup melted butter

1/2 teaspoon almond extract

1 box yellow cake mix

1 can cherry pie filling

Sour Cream Icing (recipe below)

1/2 cup slivered almonds


Sour Cream Icing:

1 tablespoon sour cream

2 tablespoons half & half

2/3 cup powdered sugar

1/2 teaspoon almond extract


INSTRUCTIONS

Cake:

Preheat oven to 350 degrees then spray a 13x9 baking dish with cooking spray or grease with butter.


Remove one tablespoon of sour cream then set aside to be used in Sour Cream Icing. Add remaining sour cream, eggs, brown sugar, melted butter and almond extract in a large mixing bowl then whisk until eggs are thoroughly incorporated.


Add cake mix then whisk just until batter is combined and smooth. Spread batter into prepared baking dish.


Dot the batter evenly with small spoonsful of cherry pie filling. Bake cake for 35-40 minutes or until cake is cooked through.


Cool cake for 30 minutes then drizzle with Sour Cream Icing and top with slivered almonds.

Store at room temperature.


Sour Cream Icing:

Combine all ingredients then whisk until smooth. Add more half & half or powdered sugar as needed to make the icing thicker or thinner. You want the consistency to be as thick as it can be while still remaining thin enough to drizzle.


NOTES

Be sure to note that you will use one tablespoon of the sour cream from the cake ingredients to be used in the Sour Cream Icing ingredients.


Substitute milk or cream for the half & half if needed – each of these will work.


VARIATIONS:

Apple pie filling with vanilla extract

Blueberry pie filling with lemon extract

Raspberry pie filling with coconut extract

Peach pie filling with rum extract


link