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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cherry Bundt Cake Recipe

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This recipe for Cherry Bundt Cake is from The Carlisle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Package White Cake Mix
2 Eggs
1 Can cherry Pie Filling
1 8-Ounce Container Sour Cream
Directions:
Directions:
Preheat oven to 350. Mix together cake mix, eggs and sour cream. Beat for 2 minutes. Fold in cherry pie filling blending well. Spray a bundt pan with non-stick coating, then pour in the cake batter. Bake at 350 for about 45-50 minutes or until toothpick inserted in center of cake comes out clean. remove from pan. When cake is cool dust with confectioner's sugar or frost with this recipe:

Frosting
1 Package Instant Vanilla Pudding
1 Cup Milk
1/4 Cup Confectioner's Sugar
8 Ounce Carton Cool Whip

Mix together pudding and milk until well blended; beat in confectioner's sugar, then fold in Cool Whip spread on cooled cake. Each day this cake gets even better(if it lasts that long.)
Number Of Servings:
Number Of Servings:
Serves 6-8 People
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
This is a moist cake and very good just dusted with confectioner's sugar.

 

 

 

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