Friday, July 10, 2009

Cherry Nut Cake

1 yellow cake mix
2 eggs
1 can (21 oz.) cherry pie filling
1/4 cup finely chopped nuts

Peheat oven to 325 degrees. Mix cake mix, eggs and pie filling with an electric mixer until completely blended. Stir in nuts. Pour into a bundt pan sprayed with non-stick spray. Bake 55-60 minutes or until tooth pick inserted in the thickest part comes out clean.

The changes for this cake are many. You can start by changing the cake mix and using a pie filling that compliments the flavor of the cake. Example... Lemon cake mix with lemon pie filling. Spice cake mix with apple pie filling. You can change the nuts by using almonds, pecans or walnuts. I used pecans when I made the cherry nut but walnuts would have been just as good. You can leave the cake plain or make a drizzle by using 1/4 cup of powdered sugar and about a tablespoon of milk or evaporated milk. I use the evaporated milk for richness and flavor. I also drizzle the cake while it's still hot. This cake comes out moist and has plenty of flavor, plus it's pretty.
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