Real Recipes From Real Home Cooks ®

cherry pie cake with almond scented meringue

Recipe by
Mary Edwards
Long Beach, CA

Easy as pie - nope even easier and prettier too! I used Betty Crocker Cherry Chip cake mix, but any cake of your choice will work just fine. I've always been a fan of a hint of almond with cherries and if you are too this will really work for you too.

yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For cherry pie cake with almond scented meringue

  • 1 Tbsp
    butter, softened
  • 1 can
    cherry pie filling
  • 1 box
    cake mix (i used cherry chip, but yellow or white is good too)
  • 1/2 c
    cooking oil
  • 3
    extra large eggs, separated
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp
  • 1/2 tsp
    almond extract

How To Make cherry pie cake with almond scented meringue

  • 1
    Preheat oven to 325 degrees Butter an 8 inch springform pan. Pour the cherry pie filling into the pan. Mix together the cake mix of choice with the cooking oil, 3/4 cup water and the egg yolks and beat for two minutes. Pour the cake batter over the cherries and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool.
  • 2
    Preheat the oven to 400 degrees Invert the cake onto a parchment paper lined baking sheet and remove the springform pan.
  • 3
    Whip the egg whites with the cream of tartar until frothy. Gradually whip in the sugar and continue to whip until they form stiff peaks. Whip in the almond extract and then top the cake with the meringue and bake it for about 10-12 minutes or until the meringue just starts to brown.