RECIPE | Cherry Kuchen Dessert for the Holidays from Lucky Leaf

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Now that Halloween is officially behind us it’s a good time to take a little break before the real holidays begin. While November may mark the beginning of holiday shopping madness and decorating, it’s also a great month to plan the holiday menus. After all, the food is what everyone really loves the most this time of the year. While my family likes to prepare very traditional meals for the holidays, especially Thanksgiving, I like to keep things fun with new dishes every year.

The traditional pumpkin and fruit pies are wonderful, but what about the family members that just aren’t all that crazy about pie? There are an assortment of uses for fruit pie fillings and some might even surprise you. For one, there’s this fantastic recipe for a Cherry Kuchen (which I Googled and discovered is German for “cake”). It combines a sweet and rich Lucky Leaf premium cherry pie filling with a cake-like topping that reminds me of a Snickerdoodle cookie.

Cherry Kuchen Cake Recipe

This Cherry Kuchen is a wonderful dessert that will be easy to make with just a few ingredients and a semi-homemade touch. When trying this dessert with my family the first thing I noticed is just how many whole cherries are packed into one little can with a rich (no HFCS) sauce that’s thicker than I’ve experienced with other canned pie fillings.

how to make lucky leaf cherry kuchen

For more holiday dessert ideas be sure to visit the Lucky Leaf recipe section online.

Cherry Kuchen Dessert
Cook Time
Total Time
Serves: 8
  • 1 can (21 oz.) LUCKY LEAF Cherry Pie Filling
  • ½ cup sugar
  • 1-1/2 cups sifted all purpose flour
  • 2-1/2 teaspoons baking powder
  • ¼ cup butter
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F.
  2. Spray a square baking dish with non-stick cooking spray.
  3. Pour the pie filling in the bottom of the dish and spread evenly.
  4. In a medium bowl, sift together sugar, flour, baking powder and salt.
  5. Use a pastry blender (or a fork) to cut the butter into the dry ingredients until it becomes coarse in texture.
  6. Add egg, milk and vanilla. Whisk just until combined.
  7. Spread the batter over the top of the cherry pie filling.
  8. Sprinkle with the cinnamon sugar topping and bake for 30 minutes.


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*Disclosure – I was provided with a Lucky Leaf tasting kit and prize pack to give away. Opinions expressed are based on my own experiences.

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  1. TawndaM says

    Mom used to make filled cookies every year… I never got the knack for it, but maybe I’ll try again…

  2. Tanya Phillips says

    I haven’t made a cherry pie in years. I am making one this year, hubby is excited!

  3. Deb Frischkorn says

    I would use the Lucky Leaf Blueberry Pie Filling and make a blueberry cobbler.

  4. Denise says

    I’d have to make cherry pie. My family always expects some sort of pie at the holidays.

  5. Rochelle says

    I’d love to make the Cherry Pineapple Cabana Cake for Thanksgiving dinner. Thanks!

  6. Tim says

    As kids we used to eat something called cherries in the snow, which was cherries, whipped cream and a graham cracker crust.

  7. David says

    My intention would be to make a cherry pie, but I will likely eat half the can and will have to improvise a dish that can be made with half a can of cherries, all the while not letting my wife and kids know that I ate half the can of cherries. This may require a little pre-planning. Of course i could just not eat the cherries by myself, but history has shown that I do not have the restraint to not eat that top half of the can.

  8. laurie says

    we make a desset called cherry delight and it uses their pie filing and its a great desert