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Red Velvet Blizzard Cake


  • 1 (16 ounce) can dark sweet cherries in heavy syrup, drained
  • 11 (18.25 ounce) box red velvet cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 4 tablespoons cherry flavored brandy, divided
  • 1 (3 ounce) box instant French vanilla pudding mix
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 2 cups shredded sweetened coconut


  1. Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
  2. In food processor, puree cherries 1 minute.
  3. In bowl, beat cake mix, eggs and oil for 30 seconds.
  4. Add pureed cherries, then beat 30 seconds more. Increase speed and beat 2 minutes more.
  5. Divide batter among prepared cake pans.
  6. Bake for 18 minutes or until done.
  7. Let cool.
  8. Coat each cake with 2 tablespoons brandy.
  9. In bowl, beat pudding mix, cream and half-and-half for 3 minutes or until thick.
  10. Place one cake layer on serving plate. Top with 3/4 cup frosting.
  11. Repeat layering.
  12. Top with third layer.
  13. Frost entire cake with remaining pudding-cream mixture.
  14. Press coconut onto sides and top of cake.
  15. Garnish with berries, sugared cranberries and chocolate curls, if desired, then serve.

Makes 16 servings.

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