Sweetheart Cherry Cake
Ingredients
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1 (18.25 oz.) dry white cake mix (or your favorite flavor)
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2 large eggs
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1 tsp. baking powder
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1 tsp. vanilla extract
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1 tsp. almond extract (optional)
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1 (21 oz.) can LUCKY LEAF PREMIUM CHERRY PIE FILLING
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1 c. butter, softened
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1 tsp. vanilla extract
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1 tsp. almond extract (optional)
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4 c. (1lb.) confectioners sugar, sifted
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2-4 Tbsp. milk
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Printable Version
Directions
Preheat oven to 325° F. Lightly grease a 9 x 13 inch. Mix together on medium speed; dry cake mix, eggs, baking powder, both extracts and ½ can of LUCKY LEAF Premium Cherry Pie Filling until moistened. Fold in the remaining ½ can of cherry pie filling by hand until blended. Batter should appear thick. Pour batter into pan and level with a spatula. Bake for 40-45 minutes, until an inserted toothpick comes out clean. Remove cake from oven, and allow to cool completely in the pan before icing.
*For Icing: Cream together butter and both extracts. Slowly add sifted confectioners sugar, beating well. Add 2 Tbsp. milk. Mix well. If needed, continue adding milk 1 Tbsp. at a time, until icing is smooth and spreadable.
*Decorating Idea: Spoon additional cherry pie filling over the pieces when served. Sprinkle sliced almonds or mini chocolate chips on top of the iced cake.
*Substitutions: Substitute two 16 oz tubs of any flavor prepared icing, for the buttercream icing recipe above. If using a Wilton 9 x 2-1/2 inch heart-shaped cake pan, Bake at 325° F for 65-75 minutes.
Makes 15 servings
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