Over a Cup of Coffee: Cherry cake for Valentine’s Day
January 25, 2018
A couple of years ago, this column featured a simple recipe for making a cobbler. First, a cake mix is prepared and poured into a casserole dish. Then, a can of fruit and juice is poured over it, and the cobbler is baked — that's all there is to it. I can't tell you how many times I've made the cobbler. When it was featured in the column, readers tried lots of different cake mixes and canned fruits.
This week's recipe, from my files, reminds me of that cobbler. Since Washington's Birthday and Valentine's Day are coming up, I have suggested using cherry pie filling for this cake, but there are lots of other fruit possibilities. (See the suggestions following the recipe.) There are also several variations of this kind of cake in which pudding is used.
Yellow or lemon supreme cake mix and ingredients for making the cake
8-ounce package cream cheese, softened
2 cups milk
Small package instant vanilla pudding mix
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21-ounce can cherry pie filling
Mix the cake mix according to the directions on the package. Pour into a 9-by-13-inch cake pan, and bake as directed. While the cake cools, make the frosting. Beat an 8-ounce package of cream cheese that has been softened until fluffy. Mix in 2 cups of milk and a small box of instant vanilla pudding. Beat well until the pudding is blended. Pour it over the cake. Open a can of cherry pie filling and spoon it over the cream filling. (It may be that you will not choose to use the entire can of filling.) Cover the cherries with whipped topping. Chill until ready to serve.
Note: You might use other pie filling, such as blueberry or strawberry. Use canned fruit but drain so the cake isn't too moist. Use other types of cake mixes as desired.
Do you have a recipe you would like to share with readers? There's still time to share a special recipe for Valentine's Day. If so, call me at 70-824-8809 or write to me at PO Box 415, Craig, CO 81626.