Zutaten für Cherry Cobbler Cake
- White Cake Mix
- 3 large eggs
- 1/2 cup water
- Vegetable Oil
- Granulated Sugar
- 2 tablespoons cornstarch
- Tart Red Cherries
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 8-12 drops red food coloring
- 1 teaspoon almond extract
- Whipped Cream
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Zubereitung von Cherry Cobbler Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine one 15.25 oz box of white cake mix, 3 large eggs, 1/2 cup water, and 1/3 cup vegetable oil.
- Beat at medium speed with an electric mixer for 2 minutes.
- Pour batter into the prepared pan.
- In a separate large bowl, whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch.
- Stir in 2 (15 ounce) cans cherry pie filling (reserve some cherries for garnish, if desired), 4 tablespoons (1/2 stick) melted unsalted butter, 1 teaspoon almond extract, and 8-12 drops of red food coloring.
- Stir until well combined.
- Spoon the cherry mixture evenly over the cake batter.
- Bake at 350°F (175°C) for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool completely before serving. Top with Cool Whip and optional extra cherries for garnish.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
187g
Fat
17g
Carbs
20g
