Recipes Made with Cake Mixes
Cherries and Cream Tiara Cake
Ingredients
Batter
- 1 (18.25 ounce) box Duncan Hines butter recipe cake mix*
- 3 eggs
- 1/2 cup butter
- 2/3 cup water
Mousse
- 1 (8 ounce) container whipped topping
- 1/2 teaspoon butter flavor
- 1 can cherry pie filling
Instructions
Batter
- Grease Tiara pan, but do not flour it.
- Blend together cake mix, eggs, butter and water on low, until moistened. Mix at medium speed for 4 minutes.
- Place 2 2/3 cups batter in the pan (you'll have batter left over to make 8 cupcakes).
- Bake at 375 degrees F for 18 to 21 minutes.
- Cool in the pan on a rack for 5 to 10 minutes, then invert cake onto wire rack and allow to cool completely.
Mousse
- Fold the butter flavor gently into the whipped topping until the color is uniform.
- Spread evenly in the cooled cake.
- Refrigerate for 30 minutes.
- Spoon the pie filling over the mousse, leaving an edge of mousse showing.
- Chill for 2 more hours.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.