Cherry Dream Cake Recipes

Steps:

• Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

Steps:

• Set out Cool whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan.
• After the cake is done and you bring out of the oven. Poke holes though out the cake with a fork.
• Prepare cherry jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes or more.
• In a large mixing bowl, mix together with hand mixer( or other) instant vanilla pudding, 2Tbs. maraschino cherry juice with 1 cup of milk.
• Stir in cherry and vanilla extracts.
• Mix well.
• Fold in Cool whip.
• Take a few cherries and chopped them up and add to the cool whip mixture.
• Drop 2-4 drops of red food coloring and stir well.
• Spread over the cake.
• Take 8 cherries and cut in half and place on top of cake, 2-3 inches apart.
• Chill for 2 to 3 hours or overnight.

Steps:

• Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes.
• In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving.

Steps:

• Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
• Mix flour, baking powder, baking soda, salt.
• At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
• At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
• Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.

Steps:

• Pour the orange juice and maraschino cherry juice into a large wine glass.
• Fill glass with ice.
• Pour in lemon-lime soda and birthday cake vodka.
• Squeeze the lime juice over the top.
• Garnish with orange slices or lime slices.

Steps:

• Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.