Cherry Ripple Rose Cake recipe

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Ingredients

1 (12 ounce) can cherry pie filling
½ cup blanched slivered almonds
½ teaspoon almond extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
3 eggs
1 ¼ cups milk
¼ cup butter, softened
2 cups confectioners' sugar
¼ teaspoon almond extract
2 tablespoons milk

Nutrition Info

250.3 calories
carbohydrate: 37.5 g
cholesterol: 44.7 mg
fat: 9.9 g
fiber: 0.7 g
protein: 3.5 g
saturatedFat: 5.3 g
servingSize: -
sodium: 230 mg
sugar: 21 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.

  2. In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt, set aside.

  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.

  4. Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.

  5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.

  6. To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Recipe Yield

1 - 10x15 inch jelly roll cake

Recipe Note

A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.

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