Cherry Nut Cake

Name: Cherry Nut Cake
Cuisine: American
Ingredients: 1 box white cake mix (yellow will work also); 1 small box instant vanilla pudding (I prefer French vanilla); 1 small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting); 1/2 cup chopped walnuts or pecans; 3 eggs; 1/3 cup oil vegetable or canola; 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); Cherry Buttercream icing (see last step of instructions if you want to use canned icing); 1 stick room temperature butter or margarine; 3 tablespoon Cherry juice; 1 teaspoon vanilla; Milk if needed; 4 cups or more of Powdered sugar

cindybear @cindybearcooks

A good friend gave me this recipe several years ago. It is rich and moist. Great as a cupcake, layered cake, 9 x 13, even a bundt cake.

cindybear @cindybearcooks

A good friend gave me this recipe several years ago. It is rich and moist. Great as a cupcake, layered cake, 9 x 13, even a bundt cake.

Saved

Ingredients

1 boxwhite cake mix (yellow will work also)
1small box instant vanilla pudding (I prefer French vanilla)
1small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting)
1/2 cupchopped walnuts or pecans
3eggs
1/3 cupoil vegetable or canola
3/4 cupwater (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup)
Cherry Buttercream icing (see last step of instructions if you want to use canned icing)
1 stickroom temperature butter or margarine
3 tablespoonCherry juice
1 teaspoonvanilla
Milk if needed
4 cupsor more of Powdered sugar

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Steps

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.