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Cherry-Almond Skillet Cake

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Cherry-Almond Skillet Cake
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  • Prep 10 min
  • Total 50 min
  • Servings 8
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Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.
By Bree Hester
Updated Mar 25, 2013


  • 1 1/2 cups granulated sugar
  • Grated peel of 1 lemon
  • 3 eggs
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup butter, melted
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1 1/2 cups Cascadian Farm® organic frozen sweet cherries
  • 1/2 cup sliced almonds
  • 2 tablespoons white sanding sugar or coarse sugar, if desired
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
  • 2
    In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
  • 3
    Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
  • 4
    Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have a cast-iron skillet, you can use a 9-inch round cake pan.
  • tip 2
    Rub the lemon peel into the sugar with your fingers. This will release the oils in the lemon, adding even more lemon flavor to the cake.
  • tip 3
    This recipe is incredibly versatile. It is just as delicious without fruit, but also good with any fruit in season. Try fresh raspberries!


Nutrition Facts are not available for this recipe
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