I don’t know about you but I am about ready for Spring. Punxatawny Phil announced that spring would come early about 20 days ago, and I am afraid I am going to have to call him a liar! The 5 inches of fresh snow in my backyard beg to differ with him. So I am forcing spring in my own way in the kitchen. We wanted a fresh and lively dessert this week. This Lemon Cherry Swirl Cake did the trick. It is so easy, and made with ingredients you should have in your pantry.
- 1 box Lemon Cake Mix (prepared according to package)
- 1 Can Cherry Pie filling
- Vanilla Frosting (homemade or canned)
- Maraschino cherries and lemon wedges to garnish (optional)
- Preheat the oven to 350 degrees F
- Prepare the cake mix according to the package.
- Place the cake batter in a 9 x13 greased & floured pan.
- Spoon the Cherry Pie filling over the batter into rows.
- Use a butter knife to swirl the cake batter in the opposite direction of the rows.
- Bake the cake according to the package. Typically 35-40 minutes
- Remove from oven and allow to cool
- Ice with frosting and top with cherries & lemon wedge as garnish before serving.
Preheat the oven and prepare the cake batter. Spoon the cherry pie filling in rows over the cake batter. Like pictured above.
Using a butter knife, pull it back and forth through the cake in the opposite direction of the rows for the swirled effect. Bake according to the package…about 35-40 minutes.
Cake will look like this when it is done baking….now comes the hard part, waiting for it to cool.
When it is cool, ice, decorate with a cherry an lemon wedge and serve! Heaven!
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I love your recipes, they remind me of Sandra on the Food Network, the one that combines simplicity, store bought and homemade! This cake looks yummy!!
A great idea deserves one in turn. I use any yellow cake mix, preferably one that uses less margarine/oil as I always use butter, which I flavor with McCormick pure extracts (lemon, anise, almond…) [there are many extract flavors but I always buy the real and not the artificial) which I add to the cake mix for flavoring (1/2 tsp). For the glaze, I only add 1/4 tsp of the extract.
Thanks again for your recipe which I’m going to try asap and I hope you’ll try my short cuts soon.