Cherry Brunch Cake
Fluffy and light white cake with pockets of sweet cherry pie filling baked within and topped with a simple glaze make a perfect cherry brunch cake.
Servings 12
Ingredients
- 21 ounces cherry pie filling 1 can of pie filling
Box Cake Mix Ingredients - make per box instructions execpt water
- water only use HALF!
- oil
- egg whites
Glaze- if desired
- 1½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoons vanilla extract
Instructions
- Make the cake batter as instructed on the box mix HOWEVER only use HALF of the water it calls for. For example, if the directions say 1 cup of water, only use 1/2 cup of water. Pour cake mix into a 9x13-inch floured and grease cake pan. Spread evenly.
- Dollop the cherry pie filling on top of the batter. Drag a knife through the pie filling and batter both length and width-wise creating a swirled look.
- Bake the cake according to the box directions. Make sure the cake is set and the top is browning. A toothpick inserted into a cake batter section should come out mostly clean when the clean is done. The cake my fall a little once cooled.
- Once cooled, glaze the cake or sprinkle it with powdered sugar. To make a simple glaze start with 1½ cups powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of whole milk. Whisk the ingredients together. If needed add a bit more milk to thin out the glaze. Only add one tablespoon of milk at a time. Drizzle over the cake with a spoon.