CHERRY TEXAS SHEET CAKE

This easy and delicious Cherry Texas Sheet Cake is made with pie filling and cake mix. It’s topped with a yummy cream cheese frosting.

CHERRY TEXAS SHEET CAKE

This cake could not be more simple to make. Furthermore, it’s spongy and moist. Using just three ingredients in the cake, I made a luscious dessert that’s great for potlucks and parties. There are a lot of church socials and family reunions during the summer and the main question is always, ‘What should I make?’ I have your answer and it’s Cherry Texas Sheet Cake!

WHY IS IT CALLED TEXAS SHEET CAKE?

Originally, Texas Sheet Cake was a chocolate cake with chocolate icing. Like a lot of other recipes, the origins are difficult to track. Some say a Texas newspaper first published the recipe for Texas Sheet Cake while others claim the name comes from the fact that it’s so large. It’s baked in a sheet pan that’s 12×17-inches versus a traditional 9×13-inch cake pan.

Either way, it’s a tried and true recipe that’s widely enjoyed. As well, the name ‘Texas Sheet Cake’ has carried over to any flavor cake made in a 12-17-inch sheet pan.

CHERRY TEXAS SHEET CAKE INGREDIENTS

1. White cake mix. You can also use yellow cake mix.
2. Cherry pie filling. You don’t have to but I pureed the pie filling in a blender so there wouldn’t be large chunks of cherries.
3. Large eggs. They’ll need to be at room temperature.

FOR THE CREAM CHEESE FROSTING

1. Cream cheese. At room temperature
2. Butter. At room temperature
3. Powdered sugar. Sifted
4. Heavy cream.
5. Vanilla extract.

SIMPLE METHOD TO MAKE CHERRY CAKE

This cake is so simple you don’t have to get out the mixer!

1. Spray a 12×17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray.
2. Pour the cake mix into a large bowl.
3. Next, puree the cherry pie filling and pour it in with the cake mix. 
4. Break your eggs into a separate bowl and whisk.
5. Pour the eggs in with the cake mix and pie filling.
6. Stir to combine.
7. Pour the batter into your prepared pan and spread evenly.
8. For the sheet pan, it will bake 20 to 24 minutes. For the 9×13-inch cake pan, it will take 26 to 29 minutes.
9. Finally, after it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you’ll need to store the cake in the refrigerator. It’ll be good for 5 to 7 days in the fridge.

HOW DO I MAKE CREAM CHEESE FROSTING?

Cream cheese frosting is very simple to make. I recommend using a mixer for it be to sure there are no lumps. The first and most important, have your butter and cream cheese at room temperature. It’ll blend better and more smoothly at room temperature. The second most important tip, sift your powdered sugar to get all the small lumps out. It’s almost impossible to get lumps out once you’ve started mixing it.

1. Cream the butter and cream cheese.
2. Slowly add in the sifted powdered sugar.
3. Add heavy cream and vanilla extract.
4. Beat until smooth.
5. That’s all it takes. You want to spread it on your cake as soon as you mix it while it’s still smooth. Alternatively, you can make it early and refrigerate the frosting for later. If you do this, you’ll need to let it warm slightly on the counter and beat once again so it’ll be smooth enough to spread.

You may be wondering why use heavy cream. You can substitute whole milk or omit it altogether. However, I find the frosting is much more luscious and silky and, well, just simply better with the addition of heavy cream.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

1. Oreo Cream Cheese Fluff Trifle
2. Rolo Cheesecake Recipe
3. 9 Margaritas to Make Now
4. Dark Chocolate Brown Sugar Cookies 
5. Chocolate Chunk Bread Pudding
6. Oreo Cheesecake Trifle
7. No-cook Strawberry Cheesecake