  |
|
|
|
| Sounds very much like what my grandmother used to call "Dump Cake." Yeah, you are right, they are incredibly good.
|
|
|
|
| I take two cans of cherry pie filling (no sugar added) and sprinkle one half of a yellow cake mix over the top, then sprinkle 1/2 cup of nuts over that and melt 1/2 cup butter and pour over all. Bake at 350 for about 35 minutes or so until golden brown on top. It sure is yummy!
|
|
|
|
| CRISEE61 - Now that sounds good.
|
|
|
|
| My mom makes a chocolate cherry cake- using a normal box of cake mix and then instad of the oil, a can of cherry pie filling. eggs as normal. Takes a little longer to bake but you don't want the toothpick to come out clean. But its healthier cuz its no oil! And very moist.
|
|
|
|
I made my own light frosting for the cupcakes using the idea of sugar free pudding mix (cheese cake flavored in this case) and fat free cool whip. It was very passable as frosting. Tasted great. I forget who I saw first suggest this, but I wanted to say thanks.
Next time I make a chocolate cake, I will be making this frosting again (probably with chocolate frosting or white chocolate frosting).
|
|
AURORA629
3/26/07 10:48 P
|
|
|
|
|
|
|
Next time try using a little butter, and then flouring the pan....
grease up the sides and then add a little flour, shake it around, and then empty out any extra...add the batter as normal.
This acts like a double layer of spray!
|
|
|
|
| I went ahead and tried it. They were delicious. I must be the worlds most inept chief though, because yet again, they stuck to the pan. I made these as cup cakes. I used a no stick pan and still sprayed it with no-stick cooking spray and yet they still stuck. At least that didn't ruin the taste.
|
|
|
|
| Thank you CHEFCHIP. I think I will give this idea a try. I most likely will have more then enough leftover mix.
|
|
|
|
There should be no problem in using your mix with the cake...sounds yummy. The only problem with pineapple is it contains amino acids which makes it impossible to use in jello...no problem here.
Amount to use depends on recipe and yield!
|
|
AURORA629
3/21/07 11:21 P
|
|
|
|
| I have seen a few people mention mixing angel cake mix with cherry pie filling and I have also heard of pineapple being mixed with angel cake. I make a sweet and sour sauce from no sugar added cherry pie filling and pineapple chunks in natural juices (juices drained) for a very low calorie sweet and sour sauce for chicken or pork. I usually have quite a bit of the sweet and sour sauce left over. The only other ingredient I sometimes add is very small amounts of lemon juice and/or very small amounts of the pineapple juice (most of that is drained). Is there any reason I couldn't use the left over sweet and sour sauce with angel cake? Does anyone know how much of the mix I would need for it to work?
|
|
