Chocolate Cherry Skillet Cake

Name: Chocolate Cherry Skillet Cake
Yield: 12 servings
Ingredients: 2 tbsp (30 mL) butter; 1 pkg (12 oz./350 g) frozen, pitted cherries; ¼ cup (60 mL) sugar; 1 tsp (5 mL) lemon juice (optional); ½ tsp (2 mL) vanilla extract (optional); 1 pkg (15.25 oz./432 g) chocolate cake mix, plus the ingredients to make the cake; ¼ cup (60 mL) water; 1 pkg (12 oz./350 g) frozen, pitted cherries, divided (remove ½ cup/125 mL); ½ cup (125 mL) sugar; 1 tbsp (15 mL) cornstarch; ¼ tsp (1 mL) salt; Optional: vanilla ice cream or whipped cream

Prep 5 min

Cook 45 min

Ready in 50 min

Ready in under an hour, this skillet cake is perfect for all kinds of celebrations. Topped with a warm cherry sauce, you’ll get a burst of cherry in every bite.

Ingredients

2 tbsp (30 mL) butter
1 pkg (12 oz./350 g) frozen, pitted cherries
¼ cup (60 mL) sugar
1 tsp (5 mL) lemon juice (optional)
½ tsp (2 mL) vanilla extract (optional)
1 pkg (15.25 oz./432 g) chocolate cake mix, plus the ingredients to make the cake

¼ cup (60 mL) water
1 pkg (12 oz./350 g) frozen, pitted cherries, divided (remove ½ cup/125 mL)

½ cup (125 mL) sugar
1 tbsp (15 mL) cornstarch
¼ tsp (1 mL) salt

Optional: vanilla ice cream or whipped cream

Directions

Preheat the oven to 350°F (180°C). Melt the butter in the 4.5 qt. (4.3 L) Stainless Steel Saute Pan for 2–3 minutes over medium heat. Add the frozen cherries, sugar, and vanilla and lemon juice, if using. Continue to cook over medium heat, stirring often, for 8-10 minutes, or until the cherries break down and the juice thickens. Remove the pan from the heat.
Follow the instructions on the cake mix package to make the batter in a mixing bowl. Pour the cake batter over the cherries in the pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, remove ½ cup (125 mL) cherries and add the ingredients for the first stage of the sauce to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.
When prompted to “Add”, remove the vented lid cap and carefully add the ingredients for the second stage. Replace the cap and press the wheel to start.*
When the timer is up, press CANCEL. Remove the cap and carefully add the add-in; press PULSE for 3 seconds.
Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge if needed, then carefully invert the cake onto a large serving platter so the cherry layer is on top.
Serve warm or at room temperature. Add whipped cream or ice cream if you like!

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving (1 slice): Calories 350, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 50 g, Fiber 1 g, Sugars 32 g, Protein 5 g

Cook's Tips:

Instead of the blender sauce, use 2 pkg of frozen cherries and ½ cup (125 mL) sugar in step #1. Before adding the cake batter, remove about half of the cooked cherry mixture and set aside for serving time. Serve warm with ice cream on top.

Safety Tips:
* The pitcher will be hot during and after cooking. Do not touch the hot glass.

Cleaning Tip:
Recipes that call for dairy or high-sugar foods may experience scorching. Use the Dual-Sided Cleaning Brush to scrub any residue on the bottom of the pitcher. Refer to the use and care manual for deep cleaning instructions.