This delightful cherry cake starts with a boxed cake mix, cherry gelatin, almond extract and fresh cherries. A cherry-almond glaze provides spectacular flavor. This cake is super moist, rich and decadent. It's a wonderful dessert for summer holiday fare.
10fresh cherries or cherry halvesfor garnish, if desired
Instructions
CHERRY CAKE:
Combine all ingredients in a large mixing bowl with a wooden spoon and pour into a generously greased and floured bundt pan.
Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.
Cool cake completely.
Invert onto serving plate.
Drizzle cherry glaze over top.
CHERRY GLAZE:
Mix powdered sugar, extracts and enough water to make a thick icing.
Stir to combine.
Add only enough water so that glaze is still thick.
Drizzle glaze over cooled cake.
Garnish with fresh cherries, or cherry halves, if desired.
Notes
NOTE: Be sure to insert a knife all the way to the bottom of the bundt pan to check for doneness. The knife should come out clean with no goop.NOTE: A cherry pitter will substantially reduce preparation time.NOTE: Canned cherries can be substituted for the fresh cherries in the recipe. Rinse and drain thoroughly before adding.