Ingredients for Cherry Dream Cake
- White Cake Mix
- Egg Whites
- Oil
- Water
- Cherry Gelatin
- 1 cup boiling water
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups 2% milk
- 1 teaspoon vanilla extract
- 1 teaspoon cherry extract
- 2 tablespoons maraschino cherry juice
- Maraschino Cherry
- 2-4 drops red food coloring
- 1 (8 ounce) container Cool Whip, thawed
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How to Make Cherry Dream Cake
- Thaw Cool Whip completely.
- Preheat oven according to cake mix instructions. Prepare cake mix according to package directions for a 9x13 inch baking pan. Bake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, poke holes all over the cake using a fork.
- In a small bowl, dissolve cherry gelatin with 1 cup of boiling water; stir until completely dissolved. Pour evenly over the cooled cake.
- Let the cake cool in the pan for at least 30 minutes, or until the gelatin is set.
- In a large bowl, beat together instant vanilla pudding mix, maraschino cherry juice, and milk until smooth and creamy.
- Stir in cherry and vanilla extracts.
- Gently fold in the thawed Cool Whip until combined.
- Chop a few cherries finely and add them to the cool whip mixture.
- Add 2-4 drops of red food coloring and mix well.
- Spread the frosting evenly over the set cherry gelatin.
- Cut 8 maraschino cherries in half and arrange them on top of the frosting, spaced about 2-3 inches apart.
- Refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the cake to chill completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
172g
Fat
36g
Carbs
20g
