Saturday, October 18, 2008

Swirled Cherry Cake

I made this for our pink breast cancer awareness day this past week (I added food coloring to make the whole cake pink) and judging by the empty pan, I think it was a hit. This is an easy way to jazz up a cake mix and make it into something a little more special.
(18 1/4 ounce) box white cake mix
3 large eggs
1 cup water
¼ cup oil
½ cup sour cream
1 (23 ounce) can cherry pie filling
Preheat oven to 350 degrees. Spray bottom and sides of a 9 x 13 cake pan with Pam. In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended. Pour batter into prepared cake pan. Smooth evenly in pan. Drop spoonfuls of the pie filling on top of the cake batter. With a knife, swirl the cherry pie filling into the cake batter. Try not to touch the bottom of the cake pan with the knife. Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean. Allow to cool for 10 minutes. May be served warm or cooled. May be served with ice cream or whipped topping or frosting.

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