Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, cherry nut cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cherry Nut Cake is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Cherry Nut Cake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook cherry nut cake using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cherry Nut Cake:
- Get white cake mix (yellow will work also)
- Make ready small box instant vanilla pudding (I prefer French vanilla)
- Get small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting)
- Prepare chopped walnuts or pecans
- Make ready eggs
- Get oil vegetable or canola
- Get water (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup)
- Prepare Cherry Buttercream icing (see last step of instructions if you want to use canned icing)
- Take room temperature butter or margarine
- Make ready Cherry juice
- Prepare vanilla
- Take Milk if needed
- Make ready or more of Powdered sugar
Steps to make Cherry Nut Cake:
- Preheat oven to 350 degrees farenheit
- Chop 12 cherries into halves or thirds and put into mix last.
- Mix cake mix and pudding mix together.
- Set aside 3 tablespoons cherry juice for icing.
- Pour remaining cherry juice into a 1 cup measure and add water to equal one cup.
- To the dry mixture add the 1 cup of juice/water mixture, oil, eggs, beating about 2 minutes till well mixed then add 1/4 cup chopped nuts, chopped cherries and mix those in.
- Bake. Cupcakes take about 20 min, bundt 45-50 min, 9x13 pan 25-33 min. Use the cake mix instruction as a guide. Cake is done when toothpick inserted comes out clean.
- Cherry Buttercream icing, beat the butter, 3 tablespoons cherry juice and vanilla til well mixed. start adding powdered sugar 1 cup at a time, mixing well,If mixture is too thin add more powdered sugar. Too thick add a splash of milk. Use at least 3 cups powdered sugar. Frost cake while frosting is still soft then sprinkle with remaining nuts, cut additional cherries in half and decorate cake. I refrigerate the cake until the icing is dry, then it can sit out at room temperature.
- You can use canned cream cheese icing, whip the cherry juice into it and add powdered sugar until icing is stiff.
So that’s going to wrap this up for this exceptional food cherry nut cake recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
