Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Red Velvet Cherry Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 1 hr 45 min
- Servings
- 1.00 cake
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Red Velvet Cherry Cake brings together 1 (18 ounce) box French vanilla cake mix, 3 eggs, 8 tablespoons margarine in a practical dish for home cooking. It takes about 1 hr 45 min to prepare and cook. It makes approximately 1 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 1 (18 ounce) box French vanilla cake mix
- 3 eggs
- 8 tablespoons margarine
- 1 cup buttermilk
- 2 ounces red food coloring
- 4 tablespoons baking cocoa
- 1 (21 ounce) can cherry pie filling
- 1/4 teaspoon almond extract
- 1 (8 ounce) container frozen non-dairy topping, thawed
- 1/4 cup toasted sliced almonds
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use box.
Baking Instructions:
Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake according to directions.
Combine cherry pie filling and almond extract in small bowl, stir.
To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Keep Cooking
More Cake Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
