Cherry Delight Cake is one delightful recipe (pun intended). Really. This cake starts with a boxed cake mix. I added cherry Jell-O, fresh cherries and almond extract. Because the recipe uses cream and oil, the cake is extremely moist. Then I added a delicious cherry-almond glaze after the cake was baked. Yum-O!
I had some extra cherries in my fridge after making an Old-Fashioned Cherry Cobbler and Fresh Cherry Muffins for a friend. I was looking for ways to use them up when I came up with this cake recipe. This cake was so mouthwatering. Every nibble I sampled made me want to put the fork into the cake and eat the whole thing. Fortunately, I restrained myself…but only because I was making it for someone else. 🙂
We had a couple in our church who recently took in a foster infant. I made a meal for them and used up some of the cherries for this dessert. The cake turned out quite well for a fly-by-the-seat-of-your-pants kind of cake. 🙂 They loved it and that’s what matters. (I thought it was pretty awesome as well). I took it with a fabulous Chicken Tetrazzini, Skinny Roasted Vine-Ripe Tomatoes and Creamy Grape Salad. (That’s a real standby recipe I give to just about everyone). I added some Rapid Rise Italian Herb Bread. (Another recipe I take to just about everyone.) They loved the meal.
Let me remind you if you’re not used to making bundt cakes about these tips. Grease and flour the baking pan very generously. That will help everything come out a lot more easily. Bake the cake until a knife inserted all the way to the bottom of the pan comes out totally clean. No goop. Otherwise, the cake will fall out in clumps after you try to invert it. Yikes! Use only enough liquid to make a really thick icing for the glaze. Dribble the water into the mixing bowl if you have to, until you get the right consistency. A little goes a long way. I allow the cake to cool completely (one to two hours) before inverting it onto a plate.
For a totally dynamite cake with fresh cherries thrown in for good measure, give this Cherry Delight Cake a try. I guarantee you will want slice, after slice, after slice! If fresh cherries are no longer available, you can substitute canned cherries. Just be sure to rinse and drain them really well before adding to the batter. Enjoy.
Cherry Delight Cake is one delightful recipe. 🙂
The icing includes cherry and almond extracts. So amazing.
Every slice of Cherry Delight Cake will have you drooling.
Here’s what I did.
I used these ingredients for the cake.
Place cake mix in a mixing bowl. I used a golden butter recipe cake mix for extra flavor. Add cherry Jell-O, eggs, poppyseeds, almond extract and half-and-half. Half-and-Half or whipping cream make for a much richer cake than using water.
Add fresh, pitted cherry halves.
Stir everything to combine.
Grease and flour a large bundt pan very generously. This one is stoneware.
Pour cake batter into prepared bundt pan.
Bake at 350 for about 45 minutes or until a knife inserted in center comes out clean. Your oven may bake this cake more quickly or slowly. Don’t just bake by time. Allow cake to cool completely.
Invert cake onto a serving plate.
I used these ingredients plus water to make the cherry glaze. I added cherries for garnish.
Combine ingredients with a whisk. Add just enough water to make a really thick icing.
Drizzle icing over top of cake. Allow icing to set about 15 minutes before garnishing with cherries or serving.
Cut cake into pieces to serve.
This delectable cake will get your taste buds going.
Cherry Delight Cake is rich, moist and decadent.
Here’s the recipe.
CHERRY DELIGHT CAKE
(My own concoction)
Cherry Delight Cake is perfect for summer holidays like Fourth of July and Labor Day when fresh cherries are in season.
If you enjoy cherries, this cake is loaded with cherry flavor.
Cherry Delight Cake is marvelous. I hope you give it a try.