Recipe of Cherry Nut Cake in 16 Minutes for Mom

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, cherry nut cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Cherry Nut Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. 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 have to first prepare a few components. You can have cherry nut cake using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cherry Nut Cake:

1. Make ready 1 box white cake mix (yellow will work also)
2. Make ready 1 small box instant vanilla pudding (I prefer French vanilla)
3. Get 1 small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting)
4. Get 1/2 cup chopped walnuts or pecans
5. Take 3 eggs
6. Prepare 1/3 cup oil vegetable or canola
7. Take 3/4 cup water (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup)
8. Prepare Cherry Buttercream icing (see last step of instructions if you want to use canned icing)
9. Make ready 1 stick room temperature butter or margarine
10. Prepare 3 tablespoon Cherry juice
11. Take 1 teaspoon vanilla
12. Make ready Milk if needed
13. Take 4 cups or more of Powdered sugar

Add eggs, one at a time, beating well after each addition. Mix cake as directed on package. Turn batter into pan and spread evenly. In large microwaveable bowl, mix cereals, nuts, pretzels, and bagel chips; set aside.

Instructions to make Cherry Nut Cake:

1. Preheat oven to 350 degrees farenheit
2. Chop 12 cherries into halves or thirds and put into mix last.
3. Mix cake mix and pudding mix together.
4. Set aside 3 tablespoons cherry juice for icing.
5. Pour remaining cherry juice into a 1 cup measure and add water to equal one cup.
6. 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.
7. 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.
8. 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.
9. You can use canned cream cheese icing, whip the cherry juice into it and add powdered sugar until icing is stiff.

This cherry nut cake is the type of rustic cake I prefer that I can enjoy sliced for breakfast with my morning cappuccino, or can also serve to guests after dinner with a dollop of mascarpone cream. Add butter, cherry juice, cherries and milk. Then add egg whites, mix well, and fold in chopped You can also use granulated sugar in the cake. I just feel the brown sugar is healthier, and use it wherever. We love nuts so we came up with this delicious cake to get our fill!

So that’s going to wrap it up with this exceptional food cherry nut cake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!