Ingredients for 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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How to Make 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