Chocolate Cherry Skillet Cake – a delicious recipe with eggs, cherry pie filling, water, almond, cake mix, richardson's. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350*.
2
Lightly spray an oven proof skillet.
3
Seperate eggs over med mixing bowl, set egg yolks aside for another use.
4
Lightly whisk egg whites.
5
Add pie filling water and almond extract, mix well.
6
Add cake mix, mix until well blended.
7
Pour batter over bottom of skillet, spreading evenly.
8
Bake uncovered 25-30 minutes or until cake tester comes out clean.
9
Remove cake from oven to rack to cool 10 minutes.
10
Loosen edges of cake with flat sided knife.
11
Invert cake onto large heat proof serving platter.
12
Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
13
Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.
180
kcal
Calories
14
g
Fat
4
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, seperated, 1 (21 ounce) can cherry pie filling, 1/4 cup water, 1/2 teaspoon almond extract, and more.
Yes, Chocolate Cherry Skillet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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