Sour Cream Cherry Cake
Sour Cream Cherry Cake
Number: 353386
Your rating: /5
Ratings: 5/5 from 3 users
Submitted by
Northwest Cherry Growers
The Washington State Fruit Commission was founded in 1947 as a nonprofit organization funded by grower as... More
Makes servings
  • 1.19 lb Package yellow cake mix
  • 1 -- Egg, whole
  • 1.5 cup lowfat milk, divided
  • 3.5 cup package vanilla pudding mix
  • 8 tbsp Dairy sour cream
  • 0.5 tsp Grated lemon peel
  • 2 cup pitted Northwest fresh sweet cherries
  • 2 tbsp currant jelly, melted
  • Mint Sprigs
  • 1 cup sweetened whipped cream, optional
Prepare yellow cake according to package directions using egg and l cup milk.
Pour batter into flan pan and bake according to package directions.
Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.
When cake is cool fill with vanilla pudding Top with cherries; brush with melted jelly.
Garnish with mint.
Serve with whipped cream, if desired.
Nutritional Analysis Per Serving: 447 Cal., 5.2 g pro., 12.7 g fat (25% Cal. from fat), 81.3 g carb., 42 mg chol., 1.0 g fiber and 538 mg sodium.
Tip: If flan pan is not available, bake in a 9-inch cake pan.
Completely cool pudding; spread pudding on cake and top with cherries as above.
Quick Tip: A purchased 8 or 9-inch sponge shortcake may be used.
*One package (18.25 oz) yellow cake mix may be used.
Prepare and bake according to package directions using 2 eggs and 1 cup milk.
Use one layer and reserve second layer for another use.

User Reviews
Code CommentNameSourceCommentUser CommentDateUser Rate
by Anonymous
by Anonymous
It should be one 9-ounce packaged yellow cake mix.
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