Cherry Red Velvet Cake

This is a moist, fruity Red Velvet cake that’s pure heaven. Cherries and buttermilk are the secret add-in, and the homemade icing is a special treat. For a frosting shortcut, you can always use Duncan Hines Cream Cheese Frosting.

Ingredients

• 1 package Duncan Hines® Red Velvet Cake Mix
• 1/2 cup buttermilk
• 1 (21 ounce) can Comstock® or Wilderness® More Fruit Cherry Pie Filling or Topping
• 1/2 cup butter, melted
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 9 ounces white baking chocolate
• 12 ounces cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 4 1/2 cups confectioners’ sugar
• 7 ounces flaked coconut
  

Instructions

1. Heat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
2. Strain cherries and syrup, reserving the syrup. Set aside a few cherries for garnish.
3. Combine cake mix, eggs, buttermilk, butter, vanilla extract and 1/2 cup strained cherry syrup.
4. Beat with electric mixer at medium speed for 2 minutes. Divide batter evenly into the three prepared cake pans.
5. Bake 26 minutes or until toothpick inserted in center comes out clean.
6. Cool cakes on wire rack 10 minutes. Remove cakes from pans and cool completely.
7. Brush flat side of first cake layer with cherry syrup. Evenly spread frosting on top.
8. Top with last cake layer and spread frosting on entire cake. Sprinkle with coconut and decorate with reserved cherry garnish.
9. Top frosted layer with half reserved cherries.
10. Repeat process, building another layer.
11. Top with last cake layer and spread frosting on entire cake. Sprinkle with coconut and decorate with reserved cherry garnish.

Hands-on Time: 40 min | Total Time: 95 min | Yield: 12 slices

Recipe and photo used with permission from: Duncan Hines - Conagra Brands, Inc.