Recipe: Cherry Cake

Friday, May 9

Now....you're cooking! Recipes for family favorite foods.





	ADD A CAN OF SOUP APPETIZERS BAKED PASTA BAKED SQUARES BEEF BREAD MACHINE BROWNIES BRUNCH CAKES CASSEROLES CHEESECAKE CHICKEN CHILLED DESSERTS CHILLED SQUARES COMFORT DESSERTS COOKIES HOLIDAY BAKING HOLIDAY FAVORITES MUFFINS PASTA RHUBARB & STRAWBERRIES SALADS SIDE DISHES

	Home: Cakes	< Previous Recipe	Next Recipe >

Cherry Cake
This recipe is from Laurie Patton of Washington Court House, who writes, "I combined a few low fat cake recipes and came up with this combination. I like it because the cherry pie filling takes the place of oil. Very tasty!"

Ingredients:
1 box yellow cake mix 1 can cherry pie filling 3 eggs 1 container (8 oz.) Cool Whip 1 small can crushed pineapple
Directions:
Combine first three ingredients with hand mixer until blended. Bake cake in greased 9 x 13 inch pan according to directions on the box. Let cake cool completely. Combine Cool Whip and pineapple (juice included). Spread on top of cooled cake. Refrigerate before serving.

Print: Click here to open a new browser window where you can print this recipe.

Join Recipes Old and New

Copyright © 1998-2007 Joan Donogh, In Formation Design. All rights reserved.
User Agreement | Privacy Policy