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servings:

This moist, flavorful spice cake is speckled with bits of cherries and is frosted in a heavenly spiced cream cheese frosting.

• 1/2 cup (1 stick) (113g) unsalted butter, slightly softened
• 2 cups (400g) sugar
• 1/2 cup (107g) vegetable oil - I used Canola oil
• 1 teaspoon vanilla (3g)
• 3 eggs, room temperature
• 3 cups (342g) Cake Flour - see Notes below for substitution
• 1 1/2 teaspoon (6g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) teaspoon salt
• 1 1/2 teaspoons (3g) cinnamon
• 1/2 (1g)teaspoon nutmeg
• 1 cup (242g) buttermilk -See notes section for substitution if needed
• 1/2 cup chopped pecans
• 1 can (1 lb 5oz) (595g) Cherry Pie Filling- Instructions below on how we use the cherries
• 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)
• 3 (8 ounces) (226g) per package full fat cream cheese, (total 678g) cut into 1 inch pieces and softened.....do not use reduced fat cream cheese or cream in tub containers (do not soften in microwave)
• 3 cups (343g) powdered sugar
• 2 teaspoons (4g) Pumpkin Pie Spice * (we list substitution below)
• 2 teaspoons (8g) vanilla extract
• We used additional chopped pecans for the top and bottom border

Click Here For Step-By-Step Instructions