Cherry Cake Filling
This delicious cherry cake filling is thick, sweet, and flavorful- perfect for filling cakes, pies, cupcakes, tarts, and more! It's easy to make in under 15 minutes with ingredients you probably already have in your pantry.
Equipment
- 1 saucepan
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Ingredients
- 2 cups frozen sweet cherries
- ¼ cup granulated sugar
- 3 tablespoon water
- 2 tablespoon cornstarch
- 2 tablespoon Kirsch or cherry liqueur optional
Instructions
- Add cherries and sugar to a saucepan on medium heat. Cook while stirring constantly for 10 minutes.2 cups frozen sweet cherries, ¼ cup granulated sugar
- While the cherries cook, whisk water and cornstarch together in a small bowl to create a slurry.3 tablespoon water, 2 tablespoon cornstarch
- Once the cherries have softened and released their juices, turn the heat down to medium-low and stir in the Kirsch.2 tablespoon Kirsch or cherry liqueur
- Pour in the cornstarch slurry and whisk the filling until it thickens. Continue cooking for about 5 minutes.
- Take the filling off the heat and let it cool. Once it reaches room temperature, immediately use in your baked goods or store in the refrigerator in an airtight container until needed.
Video
Notes
Substitute ¼ teaspoon of almond extract for Kirsch/cherry liqueur.
Triple the recipe to make enough filling for a 9-inch cherry pie.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 3 months in an airtight container. Thaw overnight and stir before using. If the filling weeps or is clumpy after thawing, reheat on the stove at medium-low heat.
Nutrition
Serving: 1servingCalories: 82.8kcalCarbohydrates: 18.1gProtein: 0.5gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 0.7mgPotassium: 102.5mgFiber: 1gSugar: 14.2gVitamin A: 29.4IUVitamin C: 3.2mgCalcium: 6.3mgIron: 0.2mg
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