Cherry Pake Pie In A Cake Food

EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F. Spray 9x13 pan with non-stick cooking spray.
• Mix eggs, cake mix, oil, milk and almond extract.
• Fold cherry pie filling into the batter.
• Pour batter into greased baking pan.
• Bake 30-35 minutes.
• For Ganache: In a small saucepan bring sugar, evaporated milk and butter to a boil for one minute.
• Remove from heat and add chocolate chips and almond extract.
• Mix until smooth and pour over cake while cake and ganache are still warm.

CHERRY PIE STUFFED CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.
• Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.
• Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.
• In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.

MIX-IN-THE-PAN CHERRY CAKE

Steps:

• Preheat oven to 350*F. Pour oil into a 13-by 9 inch pan. Tilt pan to coat bottom with oil. Sprinkle dry cake mix evenly on top. Add eggs and water.
• Stir all together with a fork or spoon until thoroughly blended, about 2 minutes. Scrape sides and spread batter evenly in pan. Drop spoonfuls of pie filling randomly on top. With a fork or knife, fold pie filling into batter just enough to create a marble effect.
• Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool cake at least 30 minutes in pan on a wire rack before cutting.

CHERRY PIE CAKE

Steps:

• Preheat oven to 350 F; place baking pan in oven to preheat as well (9 x 15" or 11" round).
• Open cans of cherries; drain juice. Save juice for another use. Place cherries in a bowl and stir in 1/2 cup sugar. Set aside.
• Melt the butter by placing it in the hot baking pan. While butter is melting, make the batter.
• Make batter by mixing dry ingredients (1 cup sugar, salt, baking powder and flour). Stir in the milk; beat well to eliminate lumps.
• Remove pan containing melted butter from oven; pour the batter into the pan over the melted butter. Don't stir.
• Spoon in the sugared cherries but don't stir. Just drop them around on top of the batter.
• Put in oven and bake for 60-70 minutes or until top is golden brown. The cherries will sink into the batter; the batter will rise to the top and form a beautifully golden crust.
• Let cool. Serve warm or cool either alone or topped with whipped cream or ice cream.

CHERRY PIE POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake.
• Remove cake from oven.
• Poke holes at once down through cake with a fork.
• Holes should be at 1 inch intervals.
• While the cake cools, combine the gelatin with boiling water.
• Pour gelatin mixture over the cake.
• Top with the cherry pie filling, then cover with whipped topping.
• Refrigerate cake for one hour before serving.

CHERRY PIE-CAKE

Steps:

• Preheat oven to 325.
• Do NOT stir at any time.
• Pour cherry pie filling into 9 x 13 pan.
• Spread pineapple with juice over cherry filling.
• Do not stir.
• Sprinkle cake mix over pineapple.
• Sprinkle coconut over cake mix.
• Sprinkle nuts over coconut.
• Pour melted butter over all.
• Bake 40 minutes or until top is golden brown.