Ingredients

The following ingredients have 4 Servings
  • 2 cups cherry pie filling
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/2 cup salted butter, (melted)
  • 1/2 cup milk
  • 1/2 cup pecans, (chopped)

Instruction

  • Preheat oven to 325 degrees.  Prepare a 10" spring form pan by lining the bottom with parchment paper and greasing the sides.  Set aside.
  • Using a hand held mixer on the lowest speed possible, gently and lightly blend together the flour, sugar, melted butter, and baking powder.
  • Remove about 1/2 cup of the mixture and set aside.  
  • Next, whisk the eggs with the milk and add to the flour mixture.  Again, with the hand held mixer on the lowest speed, mix together until just formed - about 45 seconds.  Clumps are to be expected.
  • Pour the batter into your prepared spring form pan and smooth out the top.
  • Pour the cherry pie filling over the cake batter and carefully spread to the edges of the pan.
  • Add the chopped pecans to the 1/2 cup of flour mixture you had set aside earlier.  Toss to combine and then sprinkle evenly over the cherry pie filling.
  • Tap the pan onto your counter top or a cutting board a few times to help the batter settle into the pan and to eliminate bubbles.
  • Bake for 45 minutes or until a toothpick comes out clean.  Remove the cake from the oven when done and allow the cake a full 20 minutes to cool before removing the spring form pan.  Place the cake on a cake stand or a cooling rack to finish cooling.