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    Total Time
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    Servings
    15

Ingredients

  • 1 18.25-ounce package dry white cake mix (or your favorite flavor)
  • 2 eggs, large
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 21-ounce can LUCKY LEAF® Regular, Premium, or Organic Cherry Fruit Filling or Topping
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract (for icing)
  • 1 teaspoon almond extract (for icing, optional)
  • 4 cups confectioners sugar, sifted (for icing)
  • 2 Tablespoons milk (for icing)

Directions

  1. Step 1
    Preheat oven to 325°F.

  2. Step 2
    Lightly grease a 9x13-inch

  3. Step 3
    Mix together dry cake mix, eggs, baking powder, both extracts and 1/2 can of Lucky Leaf Premium Cherry Pie Filling on medium speed until all ingredients are moistened. Fold in the remaining 1/2 can of cherry pie filling by hand until blended. Batter should appear thick.

  4. Step 4
    Pour batter into pan and level with a spatula. Bake for 40 to 45 minutes, until an inserted toothpick comes out clean.

  5. Step 5
    Remove cake from oven and allow to cool completely in the pan before icing.

For icing:

  1. Step 1
    Cream together butter and both extracts. Slowly add sifted confectioner's sugar, beating well. Add 2 Tablespoons of milk. Mix well. If needed, continue adding milk, 1 Tablespoon at a time, until icing is smooth and spreadable.

Decorating idea:

  1. Step 1
    Spoon additional cherry pie filling over the pieces when served.

  2. Step 2
    Sprinkle sliced almonds or mini chocolate chips on top of the iced cake.

Substitutions:

  1. Step 1
    Substitute 2 16-ounce tubs of any flavor prepared icing for the buttercream icing recipe above.

  2. Step 2
    If using a Wilton 9x2x1/2-inch heart-shaped cake pan, bake at 325 °F for 65 to 75 minutes.

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