A cake made with pie filling. Can we say, “best of both worlds”?
It’s always cherry season in my world. I eat them fresh in the summertime, can some and make pies in the fall and winter. I also love topping pancakes with cherries sometimes! That’s why even though it’s the end of summer I don’t feel I should wait to indulge in this spectacular-looking cherry pie cake. Another option for those that aren’t into canning is getting some frozen from the store, they’re just as delicious I promise!
I never understood why people make food seasonal. I am a rule breaker when it comes to that, so just like wearing white after Labor Day I made these for my family in August and watched them enjoy every last bit. Okay, I ate a few too! They were scrumptious!
Why not take advantage of those cherries when they are ripe? Just try not to pop too many in your mouth. My family had to be shooed away! Or, you can use cherry pie filling just like I did 🙂
Recipe and photo courtesy of Leelanau Fruit Co.
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Quick Tip: This cake makes a great morning breakfast
