Cherry Beauty Jello Bundt Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Cut each maraschino cherry into 8 pieces; set aside.
• Sift cake flour, baking powder, and salt into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy.
• Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• 1. Heat oven to 350^. Spray bundt pan well;set aside.
• 2. Combine the cake mix, water,vegetable oil,and eggs in your large mixer bowl beat ingredients for 2 minutes ,until well blended.
• 3. Pour all but 1 cup of the batter into the bundt pan. Spoon Cherry pie filling round ring onto the batter reserving 1/2 cup of cherries and sauce. Spoon remainder of batter over cherries.to cover.
• 4. Bake for about 55 minutes ;testing with toothpick for doneness and the cake has pulled away from the sides of the pan. Cool for 5 minutes in pan;then run soft spatula around center of bundt to loosen-sides too if necessary. Invert cake carefully onto cake plate and onto wire rack to cool.
• 5. When almost cool;make icing- mix powdered sugar and cherry sauce from can together and drizzle over cake..placce a ring of cherries on top and cool completely.

Steps:

• 1. Mix cake, jello, eggs, oil and water on low for 2 minutes.
• 2. Pour into Greased BUNDT pan.
• 3. Bake 325 degrees for 1 hour
• 4. Mix icing ingredients.
• 5. When cake is finished baking, remove from oven, and poke holes with chop stick.
• 6. Pour icing over hot cake while still in Bundt pan. Let stand for 15 minutes.
• 7. Invert cake onto serving cake dish and cover with glass top. ** For a chocolate covered version, melt milk chocolate and drizzle on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

Steps:

• heat the oven to 325.
• In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
• Add the eggs one at a time and mix well after each one.
• gradually add 2 cups of the flour with baking powder.
• Mix well.
• Toss remaining 1/4 cup of flour with cherries and chopped nuts.
• Fold into the batter.
• Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
• Cool in wire rack for 5 minute then remove.
• Cool thoroughly.
• Combine icing sugar and milk, mix well and drizzle over the cake.
• Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.