CHERRY CAKE COBBLER
FOR THE BATTER:
1 pkg. Duncan Hines French Vanilla Cake Mix
3 eggs
1 1/3 cups water
1/3 cup vegetable oil
FOR THE TOPPING:
1 cup sugar
2 Tbsp. cornstarch
2 cans (16 oz. each) pitted red tart cherries, undrained
2 Tbsp. butter or margarine, melted
8 to 12 drops red food color
3/4 tsp. almond extract
Whipped topping or ice cream (optional, for serving)
Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray.
Combine (dry) cake mix, eggs, water and oil in large bowl. Beat at medium speed for 2 minutes. Pour into pan.
Combine sugar and cornstarch in large bowl. Add cherries, melted margarine, food color and almond extract. Stir until blended. Spoon mixture evenly over batter.
Bake for 60 to 65 minutes or until golden.
Serve warm or cold with whipped topping or ice cream, if desired.
FOR THE BATTER:
1 pkg. Duncan Hines French Vanilla Cake Mix
3 eggs
1 1/3 cups water
1/3 cup vegetable oil
FOR THE TOPPING:
1 cup sugar
2 Tbsp. cornstarch
2 cans (16 oz. each) pitted red tart cherries, undrained
2 Tbsp. butter or margarine, melted
8 to 12 drops red food color
3/4 tsp. almond extract
Whipped topping or ice cream (optional, for serving)
Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray.
Combine (dry) cake mix, eggs, water and oil in large bowl. Beat at medium speed for 2 minutes. Pour into pan.
Combine sugar and cornstarch in large bowl. Add cherries, melted margarine, food color and almond extract. Stir until blended. Spoon mixture evenly over batter.
Bake for 60 to 65 minutes or until golden.
Serve warm or cold with whipped topping or ice cream, if desired.
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