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Italian Cherry Cake Cobbler

1 pkg. Duncan Hines white cake mix
1-1/2 c. water
3 eggs
1/3 c. oil
1 c. sugar
2 cans (16 oz. each) pitted red tart cherries, undrained
2 tbsp. butter/margarine, melted
1/2 tsp. red food coloring
3/4 tsp. almond extract

Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Prepare cake batter as directed on back panel. Pour evenly into pan. TOPPING: Combine sugar and cornstarch in bowl. Add cherries and juice, melted butter/margarine, coloring and extract; stir well. Spoon evenly over batter. Bake at 350 degrees for 50 to 60 minutes or until golden. Serve warm or cold with whipped cream or ice cream, if desired.
Serves 12 to 16. 

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