Cherry Almond Cake
Delicious, light, layered cake, flavored with almond and frosted with a creamy, whipped icing, topped with a layer of cherry pie filling. It's a refreshing, light dessert that will have you going back for seconds!
Servings 12
Ingredients
- Yellow Cake Mix No Pudding
- 1 8 oz Cream Cheese softened
- 1 8 oz Cool Whip thawed
- 2 cups Unsifted Powdered Sugar
- 2 tsp Almond Extract
- 1 21 oz. can Cherry Pie Filling
Instructions
- Spray 13x9 pan with cooking spray. (You can use a round pan. Follow same instructions.)
- Mix cake mix as directed, but add 1 tsp of Almond extract to batter.
- Bake as directed. Cool 15 minutes, then take out of pan. Cool completely.
- Mix cream cheese, Cool Whip, powdered sugar and 1 tsp Almond extract until blended.
- Using dental floss, cut cake in half, horizontally. It may be easier to section the layers into 4 pieces, as it will be easier to handle. You won't see this once the cake is frosted.
- If using a 13x9 pan, put the bottom layer back into the pan.
- Spread half the cream cheese mixture on the bottom layer.
- Put the top layer on (in sections, if you halved or quartered it).
- Spread the rest of the cream cheese mixture on top.
- Top with the cherry pie filling.
- Refrigerate until serving.