Cherry Vanilla Cake Food

CHERRY VANILLA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 pan.
• Mix cherry pie filling and cake mix together by hand.
• Add rest of ingredients and stir by hand until well mixed.
• Pour into prepared pan.
• Bake for 40-50 minutes or until top is golden brown.
• I usually do not frost this cake, I dust it with confectioners sugar.

CHERRY VANILLA ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
• Sift flour, baking powder and salt together. Set aside.
• Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
• Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
• Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
• Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
• Transfer batter to bundt pan, filling about 3/4 full.
• Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
• Let rest 10-15 minutes before removing from pan.
• Turn cake out onto rack and cool completely.
• Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR

Steps:

• Preheat oven to 350°F. Lightly butter and flour 10-inch springform pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in vanilla extract. Transfer 2 tablespoons dry ingredients to small bowl. On low speed, beat half of remaining dry ingredients into butter mixture, then mix in sour cream and lemon peel. Beat in remaining half of dry ingredients. Mix cherries into reserved 2 tablespoons dry ingredients; fold cherries into batter.
• Spoon batter into prepared pan; smooth top with spoon. Bake until tester inserted into center of cake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 minutes.
• Meanwhile, using small sharp knife, scrape seeds from vanilla bean into small bowl. Mix in 1 tablespoon sugar, rubbing with fingertips to distribute seeds. Add powdered sugar and rub again.
• Sift vanilla sugar over hot cake and cool. Cut around pan sides to loosen cake; remove pan sides. (Can be made 1 day ahead. Cover; let stand at room temperature.)

CHERRY-VANILLA POKE CAKE

Steps:

• Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
• Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cakes on plate, filling and frosting with COOL WHIP mixture.

VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES

Steps:

• Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
• Combine evaporated milk and water (to equal one cup total).
• Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
• Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
• Remove cake from pan while still warm. Ice as desired.
• Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).

CHERRY-VANILLA COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Reserve 1 Tbsp. granulated sugar for later use; beat butter and remaining granulated sugar in large bowl with mixer until creamy. Add eggs, sour cream and vanilla; beat until blended. Gradually beat in remaining ingredients except cherries and powdered sugar.
• Pour into 9-inch round pan sprayed with cooking spray. Top with cherries; sprinkle with reserved granulated sugar.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar before serving.

CHERRY AND VANILLA CAKE

Steps:

• Preheat oven to box directions.
• Drain the cherries reserving juice; chop cherries in half and reserve.
• Prepare cake mix according to box directions, adding water and cherry juice to equal the amount of liquid needed for cake mix. (In my case, the amount of water called for on the box was 1 1/4 cup I substituted 3/4 cup cherry juice and 1/2 cup water instead)
• Fold the cherries and pecans into the cake mix; folding by hand.
• Pour mix into 2 round cake pans and bake in preheated oven.
• When cake has completely cooled, frost; serve and keep unused portions in refrigerator.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHOCOLATE-CHERRY POKE CAKE (OR VANILLA)

Steps:

• Prepare and bake the cake mix according to package directions in a greased 13 x 9-inch baking pan.
• Cool then remove the cake from the pan.
• Immediately poke holes down into the cake using a fork (holes should be at 1-in intervals).
• Cool cake completely.
• When the cake is cooked combine the Jello with boiling water until combined; pour the mixture over the cake.
• Top with pie filling, then cover with Cool Whip or whipped cream.
• If making the chocolate cake sprinkle grated chocolate over the top or chopped nuts (this is only optional).

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.