0 degrees. Prepare 9-inch cake pans by buttering, flouring
our fridge can house the cake periodically through out the prep
Cherry Filling: Stir together the drained cherries,
FOR THE CAKE: Add cream of tartar to
Butter two 9-inch round cake pans. Line with parchment; butter
br>To make the sponge cake, beat egg yolks, sugar and
Spread cherry pie filling in 9 x 13-inch pan.
Pour crushed pineapple over cherry filling.
Sprinkle cake mix over filling. Drizzle margarine on top and sprinkle with coconut and nuts.
Bake at 375\u00b0 for one hour or until top lightly browned.
Top with Cool Whip.
Make the cake: Oven to 350 degrees F
ven to 350\u00b0F.
For cake:
Combine flour and sugar
Do not mix ingredients.
In square pan (10-inch), spread pineapple and juice over bottom of pan.
Spread cake mix evenly over pineapple.
Spread cherry filling over cake mix.
Sprinkle coconut over cherry filling.
Sprinkle walnuts over coconut.
Cut butter into cubes and place over walnuts, about 1/2 inch apart. Bake at 350\u00b0 for 1/2 hour.
Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350\u00b0F.
Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
Spoon cherry filling evenly over cake batter.
Bake in a preheated 350\u00b0F oven 30 to 40 minutes.
Top of cake will be bubbly and marshmallows will be sticky.
Let cool before serving.
FOR CAKE:Cream butter: gradually add sugar,
For cake: Preheat oven to 325\u00b0F.
Sift cake flour once, measure, add
Cut angel food cake in slices.
Layer in a 9 x 13-inch glass dish.
Spread 1 can cherry filling on top of cake.
Put another layer of angel cake.
In a bowl, put sour cream, vanilla pudding and milk; beat until creamy.
Spread on cake layer.
Top with Cool Whip lite.
Sprinkle with chopped nuts.
Refrigerate for 5 hours. Serve cold and scoop out.
Can also be made in a trifle bowl.
Mix sugar and cornstarch in 1-quart saucepan.
Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir one minute.
Stir in Kirsch and food coloring.
Cut cherries in halves; stir into filling.
Refrigerate until completely chilled.
br>Beat on high speed for 3 minutes.
Pour into
n plastic wrap and refrigerate for 30 mins.
Preheat the
Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixing bowl, combine sweetened condensed milk, water and extract and mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set. Cut into squares to serve.
Grease a 9 x 13 cake pan. Dump pineapple. Add cherry pie filling. Spread dry cake mix over pineapple and pie filling. Pour melted butter over cake mix. Sprinkle nuts over top. Do not stir. Bake at 350\u00b0 for 1 hour.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.
Makes 12 to 16 servings.