Ingredients for Cherry And Vanilla Cake
- White Cake Mix
- Oil
- Water (as needed per cake mix instructions, reducing amount to accommodate cherry juice)
- Eggs
- Maraschino Cherries
- Maraschino Juice
- Vanilla Bean
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cherry And Vanilla Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cherry And Vanilla Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Drain one (15 ounce) can of cherry pie filling, reserving 1/4 cup of the juice.
- Gently chop the drained cherries in half.
- Prepare your favorite vanilla cake mix according to package directions, substituting 1/4 cup of the reserved cherry juice for part of the water.
- Gently fold in 1 cup of chopped cherries and 1/2 cup of chopped pecans into the cake batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost your cake with your favorite frosting (homemade or store-bought).
- Serve and store leftover cake in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
168g
Fat
9g
Carbs
17g
