This one is for Victoria an old friend from my school day’s at Patch Barracks in Stuttgart Germany – Go Panthers!! Go Piranhas!! Oh wow, I’ll have to remember to post the “Grilled PB&J” recipe that Victoria taught me back in the day -- still yummy. I guess I’ve always been “into” food LOL!
Anyway, best of luck to you Victoria on the Cherry Cake for Lakes! I know this recipe is a bit of a cheat . . . using a store bought cake mix . . . but there are several things to add to the mix so you still have to work a bit =)!
1 box french vanilla cake mix; dry (Duncan Hines Moist Delux)
1 stick margarine, melted (or butter if you prefer)
1 can cherry pie filling
1 cup chopped pecans (totally optional)
- Preheat oven to 350 degrees and then grease and lightly flour a bundt or tube pan.
- Mix all ingredients, by hand, in a large bowl.
- Pour into prepared bundt or tube pan and bake at 350 degrees for 50 minutes.
- Cool cake completely and then glaze.
1/4 to 3/8 cup maraschino cherry juice
1 can of Classic Vanilla frosting (Duncan Hines Creamy Homestyle or make your own vanilla frosting)
Prepare (or buy) your favorite vanilla frosting; then thin it with the maraschino cherry juice to create a glaze. Drizzle glaze over cooled cake and then top it off with whole stemmed maraschino cherries to decorate. You can even zap the frosting in the microwave for about 15 to 30 seconds to thin it out even more.