Sunday, February 14, 2010

Sweetheart Cake

I saw this Lucky Leaf Sweetheart Cake on a few different blogs leading up to Valentine's Day. We are on a super tight budget this Valentine's Day, but I really wanted to do something for both sets of our parents. I was thrilled when I saw this recipe because 3/4 grandparents REALLY (like REALLY) love all things cherry. I figured if I could pull of this cake, it would not only be the cheapest way to go, but perhaps the most thoughtful as well.

Here is the recipe, from -


  • 1 (18.25 oz.) dry white cake mix (or your favorite flavor)
  • 2 large eggs
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract (optional)
  • 1 c. butter, softened
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract (optional)
  • 4 c. (1lb.) confectioners sugar, sifted
  • 2-4 Tbsp. milk


Preheat oven to 325° F. Lightly grease a 9 x 13 inch. Mix together on medium speed; dry cake mix, eggs, baking powder, both extracts and ½ can of LUCKY LEAF Premium Cherry Pie Filling until moistened. Fold in the remaining ½ can of cherry pie filling by hand until blended. Batter should appear thick. Pour batter into pan and level with a spatula. Bake for 40-45 minutes, until an inserted toothpick comes out clean. Remove cake from oven, and allow to cool completely in the pan before icing.

*For Icing: Cream together butter and both extracts. Slowly add sifted confectioners sugar, beating well. Add 2 Tbsp. milk. Mix well. If needed, continue adding milk 1 Tbsp. at a time, until icing is smooth and spreadable.

*Decorating Idea: Spoon additional cherry pie filling over the pieces when served. Sprinkle sliced almonds or mini chocolate chips on top of the iced cake.

*Substitutions: Substitute two 16 oz tubs of any flavor prepared icing, for the buttercream icing recipe above. If using a Wilton 9 x 2-1/2 inch heart-shaped cake pan, Bake at 325° F for 65-75 minutes.

Makes 15 servings


I followed the directions exactly, except that I didn't have a heart shaped pan. Instead, I baked two single layers for 30 minutes at 325. They turned out perfectly. The icing recipe made just enough to cover the top of each one of them. I was able to frost the sides.

The cake turned out really, really delicious. My dad ended up taking his to a couples game night, and I heard they all loved it and wanted the recipe. I guess that means it was a hit! Perhaps we'll make this cake a Valentine's tradition!

Balancing Beauty and Bedlam, Tempt My Tummy Tuesdays, Tuesdays at the Table, LifeasMom,


  1. The cake looks yummy. Maybe I can find some cherry pie filling on sale.

  2. I ended up buying the Hy-Vee brand. It was considerably cheaper and tasted great!

  3. YUM...I love the cherry/almond combination. I wonder if you could just some frozen cherries thickened with a little cornstarch. Those canned cherry pie fillings never have enough real cherries in them for my taste :)


  4. WOW!!! I love all the cherries. THANKS!!! for sharing this GREAT!!! recipe.

  5. I like Cherry and this is an easy recipe so I copied it for another day when I need a cherry fix. It looks pretty too.

  6. Wonderful! Yea for new traditions.

  7. I love the cherry/almond flavor combination, so this cake looks perfect for me. Great idea to make two round cakes instead of one oblong, too!

  8. Your cake looks wonderful! Thanks for posting!

  9. MMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm! That looks divine!


  10. Yum! Thanks for linking up for Friday Favorites! I'm featuring you this week! Come by and grab my featured button if you'd like one!

  11. That is a beautiful pie.

    I'd love to have you stop by and link up with Sweet Tooth Fridays!

  12. Very pretty, I'm sure they loved it! Happy Valentine's Weekend:@)

  13. Oh my! This is such a delicious looking cake! Love that bright red color! So perfect for Valentine's day.


  14. oooo, that sounds delicious, and what a beautiful present it makes! Thank you for linking this to my Valentine party. laurie

  15. ooops! Forgot to tell you I love your blog name - so clever. laurie