This post may contain affiliate links. Slowly drizzle in the melted butter and vanilla extract. Lemon and blueberry are exquisite together. Stir just until combined.Â. Learn how to make cherry pie filling recipe from scratch, using 6 simple ingredients. Pour the batter into your prepared 9 x 13 baking pan. The buttercream should be creamy and fluffy but firm enough to spread. How to Make Cherry Cheesecake from Scratch Preheat oven your to 350 degrees F (remember you can print these instructions in the recipe card below). It has a creamy cheesecake center, a cherry base and two decadent glazes on the top. Set aside. Set aside. … In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Make sure you are using a non-stick pan to prevent the filling from sticking and burning. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. You can use Clear Jel instead of cornstarch OR you can also use tapioca flour. Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries!It’s glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes! However, it has more water content and you need to cook it for a little longer to reduce the liquid further. Store leftovers in an airtight container in the fridge up to 2 days. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. If you are making a black forest cake, you can use this cherry pie filling recipe for cake too. In a medium bowl, mix together the sugar, flour, and salt. Or, make either for those “just because” moments. Repeat two more times. No matter the occasion, Betty Crocker has the perfect mix. In a … Spread ¼ of the buttercream over the cake. However, sweet cherries can be used but sine they are naturally sweeter, you would have to adjust the amount of sugar accordingly. When all the sugar is in, beat on medium speed until the sugar is dissolved. Then flatten into a round. Enjoy! Place cherries in a saucepan with, sugar, lemon juice, and half the water (¼ cup). Place all ingredients in a large saucepan and bring over medium heat to a boil. To assemble the cake, spread the cherry pie filling into the bottom of a 13×9-inch cake pan and top it with the crushed pineapple with its juice. Leftovers can be stored in a sealed container or jar in the fridge for up to 5 days. Then, fold in the chocolate chips. Add the cherry pie filling and stir by hand to incorporate, then stir in the chocolate chips. Spray a 9×13-inch baking dish with nonstick cooking spray. It's quick and easy and can be used in pies, crumbles, cakes and more! And mix well. It will thicken as it cools. This white layer cake with cherry filling actually tastes amazing with other fruits too. This does not yield good results and I don’t recommend it. 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