Chocolate Cherry Skillet Cake


  • 3 eggs, separated
  • 1 (21 ounce) can cherry pie filling
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (11.7 ounce) jar hot fudge ice cream topping
  • 1/3 cup sliced almonds, toasted
  • Frozen vanilla yogurt or thawed, frozen fat-free whipped topping (optional)


  1. Heat oven to 350 degrees F. Lightly spray Family (12-in.) Skillet with oil using Kitchen Spritzer.
  2. Separate eggs over Classic Batter Bowl using Egg Separator; set yolks aside for another use. Lightly whisk egg whites.
  3. Add pie filling, water and almond extract; mix well.
  4. Add cake mix; mix until well blended using Classic Scraper. Pour batter over bottom of skillet, spreading evenly.
  5. Bake, uncovered, 25-30 minutes or until Cake Tester inserted in center comes out clean.
  6. Using Oven Mitts, carefully remove from oven to Stackable Cooling Rack; cool 10 minutes.
  7. Loosen edges of cake with Skinny Scraper. Carefully invert cake onto Round Platter or large, heat-safe serving plate.
  8. Using Skinny Scraper, stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges using Slice 'N Serve(R).
  9. Serve warm with frozen yogurt or whipped topping, if desired.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (Light): Calories 270, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 47 g, Protein 4 g, Sodium 330 mg, Fiber 2 g

Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Recipe credit: Pampered Chef

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