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Cherry Nut Cake: a delicious cake to make this summer

Total time: 1H15
Difficulty: Low
Serves: 12 people
By Cookist
cherry cake mix
1 15.25-ounce box
instant vanilla pudding mix
1 4-ounce package
Canola oil
1/2 cup
Large eggs
1 cup
1 1/4 cups
pecans, finely chopped
1 cup
fresh cherries, pitted and halved
1 cup

Summer is cherry season, so it's the ideal opportunity to make homemade cherry nut cake. This gorgeous dessert is similar to a classic cherry cake but adds nuts and coconut to the recipe for an even tastier treat. It's moist, perfectly sweet, and dotted with fresh cherries and nuts in each bite.

Thanks to ingredients like boxed cake mix and instant pudding mix, this wonderful cherry nut cake is super quick and easy to make. Just combine the ingredients, bake, and finish it off with a simple powdered sugar glaze. Serve it with afternoon tea, at a picnic, a party, or as a fresh, summery dessert after a meal.

How to Pit Fresh Cherries

Using a pitter is the easiest way to pit fresh cherries, but if you don't have one, don't fret. Insert a toothpick into the cherry and twist it around the pit to pop it out. Then cut the cherry in half. It's that easy!


How to Make Cherry Nut Cake

You'll need a bundt pan to make cherry nut cake. Your first step is to preheat your oven to 350°F and grease your pan. To make the cake batter, whisk the cake mix, instant pudding mix, buttermilk, eggs, and oil to combine. Fold in the coconut, pecans, and flour-tossed cherries. Pour the batter into the bundt pan, then smooth it over with a spatula or the back of a spoon.

Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Take your cake out of the oven and let it cool in the bundt pan for at least an hour before you pop it out. To put the finishing touches on it, drizzle it with icing and a little powdered sugar if desired.

Tips for making Cherry Cake with Box Mix

Measure the cherries after pitting and halving them.

Fresh cherries taste best in this homemade cherry cake, but you can use frozen or even maraschino cherries instead. Just be sure to pat your cherries dry after halving them.

If you're not sure if your cherry nut cake is ready to come out of the oven, insert a toothpick into the center of it. When it's ready, the toothpick will come out clean.

For a richer glaze, you can use heavy cream instead of milk.

Add a little lemon juice to the glaze for a simple yet tasty twist.

For an even more decadent cake, you can decorate it with buttercream frosting or sprinkle some chocolate chips into the batter.


How to Store Cherry Nut Cake

Wrap your cake in cling film or foil and store it in the fridge for up to 3 days. Let it come up to room temperature before serving.

Can you Freeze Cherry Nut Cake?

Absolutely! Wrap the cake in cling film and pop it in the freezer. It'll keep for up to 3 months.


Preheat your oven to 350°F. Spray a bundt pan with cooking spray.

In a large bowl, combine cake mix, pudding mix, buttermilk, eggs, and oil.

Wash, pit and pat dry cherries. To prevent them from sinking into the batter, coat them lightly with flour as it helps them stick better to the cake batter. Then, fold cherries in the batter.

Add the pecans.

Fold in coconut.

Transfer the batter to the bundt pan. Bake for 1 hour and 15 minutes.

Remove from the oven and let the cake cool for at least an hour inside the pan. Remove the cake and set it on a platter.

In a small bowl, whisk powdered sugar and milk to make the glaze.

Drizzle the cake with icing and let it stand for another 15 minutes. Garnish with fresh cherries and serve.


Use a 10-inch bundt pan for this recipe.

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