I needed a little something sweet today. Something sweet and fruity and cakey. I didn’t care how many calories might be in it, but it needed to be free of laborious steps. Thus enter my sweet little invention, the Almond Cinnamon Cherry Cake.
Mmmmm….it’s going to be so good with some vanilla ice cream….
1 box of Jiffy yellow cake mix
1/2 C cold water
1 tsp almond extract
1 tsp ground cinnamon
1 bag frozen Dole Dark Sweet Cherries, pitted
1 T white sugar
1.Combine the cake mix, water, egg, the almond extract and the cinnamon in a medium sized bowl.
2. Spray a small pan (8′ inch round, square, etc.) with non-stick spray.
3. Pour 1/2 the mix into the pan, top with the bag of cherries, then cover with remaining cake mix. Sprinkle 1 T white sugar and a little extra cinnamon over the top of the cake and bake at 350 degrees for 20-25 minutes. (Um, I’m not sure if that is an accurate time because I lost track of time! Watch the clock, you may need a little more time on this one.)
This turned out pretty yummy! The sugar on top gave it a luscious little crust. It was a perfect treat for a rainy evening. It is better warm by the way.