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Duncan Hines Black Forest Tiara Cake
1 (18.25 ounce) devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
1/2 teaspoon almond extract
8 ounces whipped cream or whipped topping
1 can cherry pie filling
Heat oven to 350 degrees F. Grease a tiara pan.
In a mixing bowl, combine eggs, water, oil and cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes.
Place 3 cups batter into prepared tiara pan (there will be enough leftover batter to make nine cupcakes).
Bake at 350 degrees F for 21-24 minutes, or until a wooden pick inserted comes out clean.
Cool on rack for 5-10 minutes.
Remove cake from pan by inverting cake onto cooling rack. Cool completely; place on a serving platter.
Prepare mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly into well of cooled cake.
Refrigerate cake for 30 minutes.
Prepare topping: Spoon cherry pie filling on top of mousse. Leave an edge of mousse showing.
Refrigerate cake for 2 hours.
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