RCI-BR.004.0304.001
Layered Cherry Cake
This is a quick recipe that I got from a family cookbook. It seemed a little unusual to me at first, but it was a big hit with my DH! I like to use pecans in this, but you could use just about any nut. I like to chop the nuts, but you don't have to.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- 1 unit
- (21 ounces) box white cake mix or yellow cake mix1 unit
- 1/2 cup
- 1 cup
Method
1
Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking dish by lightly greasing it with margarine.
2
Spread the cherry pie filling evenly across the bottom of the prepared baking dish, creating the first layer.
3
Distribute the crushed pineapple and its juice in an even layer directly over the cherry filling.
4
Sprinkle the dry cake mix (white or yellow) evenly over the fruit layer without stirring; the mixture will be dry at this stage.
2 minutes
5
Melt 1 cup of margarine in a small saucepan over low heat, then drizzle it evenly across the entire surface of the dry cake mix.
6
Scatter the nuts over the top layer in an even distribution.
7
Bake in the preheated oven for 40 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
40 minutes
8
Remove from the oven and allow the cake to cool for 10-15 minutes before serving. The cake will continue to set as it cools.