This time of year I am always searching for dishes to bring to potlucks and tailgates. Love me some brownies, but really do not need to add to the 3 other pans there. One recipe that we come back to again and again is Butter Cake. I think Paula Dean put butter cake on the map, but we've been making it long before her show was even on the air!
My recipe for Cherry Butter Cake tastes a lot like cherry cheesecake. The recipe is from my Junior League of Northern Virginia cookbook, "What Can I Bring?" (my favorite JL cookbook). It's really easy and delicious! I hope you give it a try!
Cherry Butter Cake
1/2 cup butter
4 large eggs, divided
1 (18.25 oz) package yellow cake mix
1 (20 oz) can cherry pie filling
1 (8 oz) package cream cheese, softened
1 (16 oz) package powdered sugar
Preheat oven to 350. Melt butter in 9x13x2 inch pan. Beat 2 eggs and cake mix at medium speed with an electric mixer until eggs are blended. Pour/pat batter in pan over melted butter. Spread pie filling over batter. Beat cream cheese and remaining 2 eggs at medium speed with a mixer until creamy. Add powdered sugar, beating well. Spread over pie filling. Bake at 350 for 40-45 minutes or until golden brown. Serve cool or at room temperature.
Note: If cherries aren't your thing, feel free to swap another flavor of fruit pie filling.
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