Independence Day Recipes
Cherry Pie Filling Cake
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 eggs
- 1 (16 to 20 ounce) can cherry pie filling**
- Confectioners' sugar (optional)
Instructions
- Heat oven to 350 degrees F. Pour oil into a 13 x 9 x 2 inch pan. Tilt pan to cover bottom.
- Put cake mix, eggs and water into pan. Stir with a fork or spoon until blended, about 2 minutes. Scrape sides of pan and spread batter evenly. Spoon pie filling onto batter. Use a fork to fold into batter, just enough to create a marbled effect.
- Bake at 350 degrees F for 30 to 35 minutes. Insert wooden pick into center. When it comes out clean, cake is done.
- When cool, sprinkle confectioners' sugar on top, if desired.
- Cover loosely.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
** Other pie fillings can be substituted, if preferred.