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Homemade Glazed Cherry Butter Cake Recipe

This glazed cherry butter cake is like fantastic moist buttery pound cake with a tart cherry filling and a hint of a sweet frosting to bring this all together. If you have any left on the second day, it is even better.

Easy Dessert Recipe for a Gathering

Recipes like this are quick to make and fun to serve. Simply perfect whether it is for a potluck dish-to-pass for a large gathering, a birthday party, or a friendly low-key event.

Family Dinners

Elevate your family dinner with a surprise dessert that brings smiles to everyone at the table. It’s an excellent way to end a meal on a sweet note and create lasting memories.

Potluck Parties

Impress your friends and neighbors at potluck gatherings with a unique and irresistible contribution. The Glazed Cherry Butter Cake is sure to stand out among the crowd.

Brunch Buffets

Add a touch of sweetness to your brunch spread. The rich, buttery goodness of this cake pairs perfectly with a cup of coffee or tea, making it an ideal brunch dessert.

Glazed Cherry Butter Cake

Why We Love This Recipe

Cherry Lovers rejoice, this fruit dessert is loaded with cherry flavor. While we use canned pie filling today, you can absolutely make your own pie filling such as this homemade blueberry pie filling. Any fruit flavor works with this recipe.

If you love moist cakes, another option is making a delicious pineapple poke cake.

Imagine the rich, buttery goodness of a classic cake melding seamlessly with the sweet and slightly tart burst of flavor from juicy cherries. It’s a match made in dessert heaven that will keep you coming back for more.

The texture of this cake is pure perfection – moist, tender, and downright indulgent. Each bite is a delightful experience, making it a standout dessert that’s sure to impress even the most discerning palates.

This recipe is surprisingly easy to master and versatile. Even if you are new to baking, you’ll have great success with this recipe.

Experiment with different glaze variations, or perhaps add a personal twist with a sprinkle of nuts or a dollop of whipped cream. The possibilities are as endless as your imagination.

You can add fresh cherries, dark sweet cherries, or maraschino cherries to take this over the top when serving.

Glazed Cherry Butter Cake

Simple Ingredients for a Delicious Budget-Friendly Recipe

So often recipes that I write up require extra information for folks to be successful in making the recipe for themselves. This is one recipe where there are no special ingredients in this cake and no special equipment. Just a large bowl, a spoon, and a 9 x 13 cake pan.

It is made just the way you would expect, with mixing the wet ingredients with the dry ingredients.

In a large mixing bowl, mix butter, sugar, large eggs, whole milk, and vanilla extract.

When baking, I always like to mix the flour mixture together before adding the dry ingredients to the butter and sugar mixture. It just makes sure that things are incorporated throughout rather than in a clump in one area of the batter. Pour batter into a prepared cake pan.

Pour one can of cherry pie filling over the top of the cake batter.

Bake in a prepared pan for 50 minutes in a preheated oven.

Adding the Cherry Pie Filling to the Cake Batter

Glazed Cherry Butter Cake Recipe Success

As I mentioned previously, no special tricks for success. It’s an easy recipe. In fact, I mix this by hand, no hand mixer required. In fact, the less mixing you do the better.

Make sure that the ingredients are at room temperature. The butter should be soft as it will incorporate with the rest of the ingredients better. Use real butter.

You can use any fruit for this cherry cake recipe. Blueberry pie filling is probably the second on the list.

However, I have used peach pie filling with scrumptious results too. Please go ahead and try a few and find the one or two that your family craves.

Do this and your cake is bound to be buttery, sweet, soft, and moist.

Quick and Easy Glaze Recipe

Making the Glaze

As if the ooey gooey butter cake isn’t delicious enough all on it’s own. Adding a drizzle of a sweet milk glaze takes this over the top.

I make the glaze from just two ingredients: powdered sugar and milk. Sometimes depending on what I will be glazing, I might substitute out the milk for lemon juice. It gives this a bit of a fresh tartness. Another nice option is using almond extract in place of the milk. The subtle nutty notes pair well with this recipe.

Just like the cake, mix this by hand in a small bowl until drizzling consistency.

Make sure to let the cake cool completely before glazing. If you don’t, the glaze just melts and disappears into the cake.

For us, this is just the perfect topping. Just enough sweetness.

However, if you prefer, you can make a vanilla buttercream that would also be buttery and sweet added to this.

Glazed Cherry Butter Cake
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Glazed Cherry Butter Cake

This glazed cherry butter cake is like fantastic moist buttery pound cake with a tart cherry filling and a hint of a sweet frosting to bring this all together. If you have any left on the second day, it is even better.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: brunch, easy recipe, holiday dessert, summer dessert, summer party
Servings: 12 Servings
Calories: 528kcal

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  • 1 cup butter 2 sticks very soft
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 3 Tsp. vanilla
  • 3 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 21 ounces cherry pie filling 1 can


  • 1 1/2 cup powdered sugar
  • 3-4 TBL milk
Text Ingredients to Phone


  • Preheat oven to 375 degrees F. Prepare a 9 x 13 pan with nonstick cooking spray.
  • Mix with a whisk or use a mixer. Cream together butter, granulated sugar, eggs, milk, and vanilla.
    1 cup butter, 1 1/2 cups granulated sugar, 1 1/2 cups whole milk, 4 large eggs, 3 Tsp. vanilla
  • In a separate bowl, mix the all-purpose flour and salt and add the dry ingredients to the butter mixture.
    3 1/2 cups all-purpose flour, 1/4 tsp salt
  • Pour 1/2 of the batter into prepared pan. Spread the cherry pie filling over the batter.
    21 ounces cherry pie filling
  • Spoon the remaining batter over the cherry pie filling and spread to even out layer on cake
    Adding the Cherry Pie Filling to the Cake Batter
  • Bake at 375 degrees Fahrenheit for approximately 50 minutes or until center is soft to the touch. Remove cake and cool.

Making the Glaze

  • For the glaze, mix the powdered sugar and milk. Once the cake is cool, spoon over the top and spread to the sides.
    1 1/2 cup powdered sugar, 3-4 TBL milk
    Quick and Easy Glaze Recipe

Your Own Private Notes


Calories: 528kcal | Carbohydrates: 83g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 217mg | Potassium: 173mg | Fiber: 1g | Sugar: 42g | Vitamin A: 720IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

Freezing This Dessert

This cake freezes well if wrapped well in plastic wrap and in an airtight container. I generally will freeze without the glaze. Then I let the cake thaw to room temperature before serving. While I am waiting, I will make the glaze and drizzle on just before serving.

To make serving and thawing easier, consider slicing the cake into individual slices before freezing. Place parchment paper between the slices to prevent them from sticking together. This way, you can thaw only the portions you need.

Storing the Cake at Room Temperature and in the Refrigerator.

If you plan to enjoy the cake within a day or two, you can store it at room temperature in an airtight container. However, if you have a warm kitchen or live in a warm climate, it is advisable to store in the refrigerator.

Wrap the cake tightly in plastic wrap or place it in an airtight container. It will last up to 5 days. Before serving, allow the cake to come to room temperature for the best texture and flavor.

We have a few more delicious recipes for you to try.


You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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