04/01/2025
So Good!!
CHOCOLATE CHERRY SKILLET CAKE
5.0 (1 review)
Prep 5 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
Cake
2 tbsp (30 mL) butter
1 pkg (15.25 oz./432 g) chocolate cake mix, plus the ingredients to make the cake
1 pkg (12 oz./350 g) frozen, pitted cherries, divided (set half aside for the sauce)
First Stage
¼ cup (60 mL) water
1 pkg (12 oz./350 g) frozen, pitted cherries
Second Stage
½ cup (125 mL) sugar
1 tbsp (15 mL) cornstarch
¼ tsp (1 mL) salt
Add-ins
Remaining cherries from cake batter
DIRECTIONS
Preheat the oven to 350°F (180°C). Melt the butter in a 12" (30-cm) Stainless Steel Nonstick Skillet for 2–3 minutes over medium heat. Coat the bottom of the pan with the butter and remove from the heat.
Follow the instructions on the cake mix package to make the batter in a mixing bowl. Add half the package of cherries to the batter, mix, and pour it into the skillet. Bake for 30–35 minutes.
Meanwhile, 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. To serve, carefully invert the cake onto a large platter and pour the cherry sauce over the cake.**
Yield:
12 servings
