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This is an old favorite from my recipe box that I have had for 25 years that ‘s non-dairy and egg free!
Ingredients
- 1 (21 ounce) can cherry pie filling
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups water
- ½ cup vegetable oil
- ¼ cup distilled white vinegar
- ½ teaspoon vanilla extract
Directions
Step 1
Spread pie filling evenly in the bottom of a greased 9×13 inch pan.
Step 2
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
Step 3
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
Step 4
Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
Step 5
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Sodium157mg | 7% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber1g | 5% |
| Total Sugars13g | |
| Protein2g | |
| Vitamin C1mg | 5% |
| Calcium8mg | 1% |
| Iron1mg | 6% |
| Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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