Post by Granny Smith on Mar 18, 2008 10:07:48 GMT -5
Double Cherry Upside Down Cake
contributed by gayla
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1 pkg. 2 layer or 18 oz. Cherry Cake Mix
1/2 Cup butter softened
1 Cup brown sugar
1 can (1 lb. 4 oz.) frozen cherries, thawed or 1 can (1 lb.) pitted
sour cherries
Whipped cream or ice cream, if desired
Melt butter in 13x9x2" pan. Sprinkle brown sugar evenly in pan. Drain cherries. Arrange cherries in sugar mixture. Mix cake as directed on label; spread batter over fruit.
Bake at 350 about 45- 50 minutes until cake tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet.
Serve pieces of cake topped with whipped cream or ice cream.
If you can not find Cherry cake mix use white cake mix and add 1 small box of cherry Jello or 1 package unsweetened Kool-Aid plus 1 cup of white sugar. To make a cherry frosting add dry cherry Jello to Cool-Whip
contributed by gayla
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1 pkg. 2 layer or 18 oz. Cherry Cake Mix
1/2 Cup butter softened
1 Cup brown sugar
1 can (1 lb. 4 oz.) frozen cherries, thawed or 1 can (1 lb.) pitted
sour cherries
Whipped cream or ice cream, if desired
Melt butter in 13x9x2" pan. Sprinkle brown sugar evenly in pan. Drain cherries. Arrange cherries in sugar mixture. Mix cake as directed on label; spread batter over fruit.
Bake at 350 about 45- 50 minutes until cake tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet.
Serve pieces of cake topped with whipped cream or ice cream.
If you can not find Cherry cake mix use white cake mix and add 1 small box of cherry Jello or 1 package unsweetened Kool-Aid plus 1 cup of white sugar. To make a cherry frosting add dry cherry Jello to Cool-Whip