Zutaten für Cherry Nectar Cake
- Yellow Cake Mix
- Wesson Oil
- Apricot Nectar
- 4 large eggs
- Cherry Juice
- Cherry Jell O
- 1 cup powdered sugar
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Zubereitung von Cherry Nectar Cake
- Preheat oven to 300°F (150°C). Grease and flour a bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 (21 ounce) can cherry pie filling (reserve some for topping, if desired).
- Pour batter into the prepared bundt pan and bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together 1 cup powdered sugar with 2-4 tablespoons of milk or cherry juice until smooth and desired consistency is reached.
- Once the cake is completely cool, poke holes all over the top with a toothpick or fork.
- Drizzle the glaze over the cake, allowing it to soak in.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
181g
Fat
22g
Carbs
25g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Oven Easy Potluck Dinner Party Holiday Event Kid Friendly Picnic Cakes Easter Grains Dietary Gifts Christmas New Years Thanksgiving Comfort Food Independence Day Valentines Day Pasta Rice And Grains Taste Mood To Go Equipment 4 Hours Or Less
