Cherry Danish Cake

An easy semi-homemade cake recipe dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds that tastes just like cherry danish!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. OTHER FLAVOR VARIATIONS TO TRY
3. MORE CAKE MIX RECIPES

I was walking through the grocery store the other day and spotted some cherry danish that looked so good they made me want to throw my will power out the window!

What got me was they were topped with that glorious stark white icing I associate with cheap honey buns. And there may have been a hormone or two involved. Whatever the case, I went to bed that night thinking about that icing.

I’ve always made icing for sweet rolls and danish by simply mixing powdered sugar and extract with a liquid (maybe orange juice, cream, milk or even water) and it’s delicious but it isn’t that bright white like you sometimes see.

I’m 99.999999% sure that bright white icing is made from cream cheese or sour cream so I started thinking which recipes I had up my sleeve I could reinvent into something I could drizzle it all over.

I don’t have any baked sweetcake recipes that call for cream cheese so I started searching my mental rolodex for one with sour cream (because I can’t – I just can’t – make a recipe that only uses a tiny smidge of a special ingredient) and remembered my Honey Bun Cake! 

I decided to use the Honey Bun Cake recipe as a jumping off point (because the taste already reminds me of danish dough) then added cherry pie filling to make sort of a danish cake. I used a little of the sour cream to make the icing and it turned out perfect!

I made my icing with sour cream, half & half, powdered sugar and almond extract but you can use milk or cream or any flavor extract you prefer. I absolutely love almond extract with cherries so I think it makes this cake but I’m sure vanilla would be tasty too.

The sour cream really brightened the icing up – both in color and in taste. The touch of sour was nice with all the sweet powdered sugar.

I didn’t refrigerate my leftovers even though the icing was made with both half & half and sour cream because I figured there was enough sugar to preserve it but if you’re going to keep your cake around longer than a day or two, you might want to stick it in the fridge.

DANISH CAKE VARIATIONS TO TRY

Now that I’ve made this – and loved it – I can’t wait to try other variations! Here are some combinations of pie filling and extract (for the icing) I’d like to try:

• Apple pie filling with vanilla extract 
• Blueberry pie filling with lemon extract
• Raspberry pie filling with coconut extract
• Peach pie filling with rum extract

Let me know which combinations you try and what your favorites are! 

OTHER CAKE MIX RECIPES I LOVE

• Impossible 5-Ingredient Chocolate Cake - An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients.
• Easy Pecan Pie Bars - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base.
• Lemon Crumble Cream Cake - A tender lemon-kissed cake with lemon cheesecake filling topped with a crumb streusel topping dusted with powdered sugar.
• White Wine Cake - A super moist, rich cake recipe made with white wine and a touch of cinnamon.
• Pistachio Cake - Also called Watergate Cake, this moist cake recipe uses pistachio pudding in the cake and in the frosting.

Recipe for Cherry Danish Cake

Cherry Danish Cake

Yield: 15 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

An easy semi-homemade cake recipe dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds.

Ingredients

Cake:

• 1 cup sour cream, divided
• 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 milk or cream
• 2/3 cup powdered sugar
• 1/2 teaspoon almond extract

Instructions

Cake:

1. Preheat oven to 350 degrees then spray a 13x9 baking dish with cooking spray or grease with butter.
2. 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 to a large mixing bowl then whisk until eggs are thoroughly incorporated.
3. Add cake mix then stir until batter is combined and smooth. Spread batter into prepared baking dish.
4. Dot the batter evenly with small spoonsful of cherry pie filling. Bake cake for 35-40 minutes or until cake is cooked through.
5. Cool cake for 30 minutes then drizzle with Sour Cream Icing and top with slivered almonds.
6. Store at room temperature.

Sour Cream Icing:

1. Combine all ingredients then whisk until smooth. Add more milk/cream 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.
• Cream (or Half & Half) is best for the icing but milk works fine too! The higher the fat content, the whiter and silkier the icing will be.

https://www.southyourmouth.com/2019/05/cherry-danish-cake.html

Images and text © South Your Mouth LLC 2019

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