Grease a 9-inch square pan.
Pour in pie filling.
Sprinkle cake mix over pie filling.
Sprinkle broken nut meats over top. Top with melted butter.
Bake at 350\u00b0 for 45 minutes.
Serve warm or cold with or without whipped cream or ice cream.
- or 9-inch round cake pans or one 9x13-inch
Cream the shortening; add sugar gradually and cream together thoroughly.
Sift flour once before measuring.
Mix nuts and cherries and dredge with 2 tablespoons of flour.
Mix and sift remainder of flour with baking powder and salt.
Add to creamed mixture alternately with liquid.
Blend in nuts and cherries. Fold in egg whites which have been beaten until stiff, but not dry.
Pour into well-greased and floured cake pan and bake 50 minutes at 350\u00b0 in 8-inch pan.
Cool and frost with white icing.
Do not mix.
Spread each ingredient into greased cake pan. Cut oleo sticks into small pads.
Layer over the top.
Bake in 9 x 13-inch pan at 375\u00b0 for 40 to 45 minutes.
ack or needle inserted into cake returns clean.
When done
Mix cake mix, pudding
mix,
butter, milk, eggs and oil in a large bowl.
Prepare cake as directed on package.
Mix in coconut and pecans.
Put
in
tube\tpan,
greased
and floured lightly. Bake at 350\u00b0 for 50 to 60 minutes.\tCool on rack for 1 hour. Remove cake from
pan
and let stand overnight before serving.
o the bottom of the cake. Set aside.
Cream together
Sift flour; cream butter and sugar and add vanilla and eggs 1 at a time.
Beat well.
Add flour to which other dry ingredients have been added, alternately with milk and cherry juice.
Chop the cherries and nuts and add to batter.
Bake in layers at 350\u00b0.
Ice with powdered sugar icing.
Place flour, sugar, salt, baking soda, oil, eggs, cherry pie filling, and chopped nuts in a 9x13 inch pan and mix thoroughly with a fork.
Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Serve with whipped topping.
Combine cherry preserves and water.
Pour cherry mixture into 2 tall glasses.
Add scoops of cherry nut/or vanilla ice cream. Slowly pour carbonated beverage down sides of glasses.
Makes 2 servings.
Cream butter; add sugar and egg yolks well beaten.
Sift the flour, soda, baking powder and salt together.
Add alternately with liquids.
Stir in cherries and nuts.
Beat egg whites until stiff but not dry; add to mixture.
Bake in two oiled layer cake pans for 40 minutes at 325\u00b0.
Preheat oven to 350\u00b0.
Put all ingredients in ungreased 9 x 13-inch square pan.
Mix with fork.
Bake 45 to 50 minutes.
Cool cake and sprinkle with powdered sugar or top with Cool Whip.
dditional pecan halves and maraschino cherry halves, if desired.
Cream sugar and butter.
Add remaining ingredients.
Bake at 325\u00b0 for 1 hour or until done.
Bake in tube pan.
Will make 1 large cake and 2 small ones.
Mix cake mix as directed except drain the juice from the cherries and use as part of liquid replacement for water when mixing cake.
Chop up cherries and walnuts and blend into cake mixture.
Save about 6 - 8 cherries to garnish the iced cake. Bake as directed on cake mix box depending on whether you make an oblong cake or a 2 layer cake.
Ice with a white frosting. Garnish with cherries and crushed nuts.
eat in egg yolks; sift cake flour over cherries, pineapple and
Mix dry ingredients together.
Add eggs, oil, nuts and cherry filling.
Stir together by hand.
Bake for 1 hour at 350\u00b0.
Grease and flour 2 (9-inch) layer pans or 1 (9 x 13-inch) pan. Cream together shortening and sugar.
Combine flour, baking powder and salt in bowl.
Add alternately with the cherry juice and milk to shortening and sugar.
Stir in nuts and cherries. Fold in egg whites.
Bake at 350\u00b0 for 30 to 35 minutes.
Drain juice from cherries.
Add enough milk to measure 1 cup liquid.
Chop cherries and walnuts; sift 1/4 cup flour over. Cream 1/2 pound butter.
Add 2 cups sugar, beating until smooth. Add 4 egg yolks, one at a time, beating well after each addition. Add fruits and nuts.
Sift 3 cups sifted all-purpose flour with the baking powder and baking soda.
Add alternately to creamed mixture with milk and cherry juice.
Fold in 4 stiffly beaten egg whites.
Bake in a 10-inch greased tube pan for 1 hour at 350\u00b0.
Cream sugar and shortening.
Add eggs and milk and cherry juice.
Add flour, baking powder, and salt.
Add cherries and nuts.
Bake at 350\u00b0 for about 45 minutes.