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Dark Cherry Buttermilk Cake Recipe

I had the most amazing time last week at the Dole World Headquarters in Westlake Village, California. If you follow me on Instagram, you’d see just how much deliciousness can be made with all the different Dole products, including juices and fruits. Thankfully, I was able to bring back a lot of the recipes back home with me, and I’ll be sharing them here, little by little. Today we start with the Dark Cherry Buttermilk Cake that, as Paulette Lambert puts it, is “less bad” for you.


While at Dole, we also learned a lot about the way Dole products are made, why they’re packaged the way they are, and how much they really do in the communities where they are involved in. For example, did you know that Dole Packaged Foods products are never genetically modified? It’s part of their ongoing commitment as the industry leader in nutrition, education and research. They will also be adding the GMO-free label to their products to share the great news.


Also, In addition to being non-GMO, all of Dole Packaged Food’s packaging is 100% BPA free! It’s the type of product that makes you feel good when you purchase it.

So here we go… I’m starting with dessert. I love dessert because I love coffee and those two go hand in hand. This particular buttermilk cake recipe was developed for DOLE by Paulette Lambert, R.D. from the California Health & Longevity Institute.


Dark Cherry Buttermilk Cake Recipe

Serves: 8
Calories per serving: 200


Organic canola oil cooking spray
1 cup all purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup plus 1 Tbsp. sugar, divided
¼ cup no Trans fat margarine
1 egg
1 tsp. vanilla extract
½ cup low fat buttermilk
2 cups frozen Dole sweet cherries, do not unthaw


1. Preheat oven to 400° F.
2. Spray a 9-inch round cake pan with cooking spray.
3. In large bowl, combine flour, baking soda, baking powder and salt. Set aside.
4. In medium bowl, beat ½ cup sugar with margarine until light and fluffy.
5. Add egg and vanilla, beat until light and fluffy.
6. Add wet mixture to dry ingredients.
7. Add buttermilk slowly, combine until incorporated. Do not over mix.
8. Pour batter in prepared cake pan and arrange fruit on top of batter.
9. Sprinkle fruit with remaining 1 Tbsp. sugar and bake for 20 minutes until cake is golden.
10. Cool for 10 minutes and invert cake onto plate.
11. Cut into 8 pieces and serve warm.

Note: May substitute other Dole frozen fruit such as berries or sliced peaches.


A few other notes that I wrote down when Paulette was discussing this recipe were:

  • Add 50% more vanilla than the recipe calls for and get a stronger taste.
  • Use healthy margarine instead of butter.
  • Use half whole grain and half white flour. Using just whole grain will make it too dense.

There’s so much more that one can do with Dole products. Check out Facebook.com/dole and see all the fun and creative ways you can add healthy Dole products to your lifestyle. And for more easy and delicious recipes, check out DOLE.com/recipes.

This is not a sponsored post. I was invited to the Dole Summit to learn more about Dole products and processes. Pictures are my own. All thoughts and ideas remain my own. 

Originally published on March 26, 2014. Last Updated on October 16, 2018 by Pattie Cordova

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