CINNAMON CHERRY DANISH CAKE

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Cinnamon Cherry Danish Cake image

This is a great way to "doctor up" a cake mix and make it seem like you spent hours making it! This recipe is easy to do with not having to invest a lot of time putting it together for any occasion.

Provided by Robin Wellhouse

Categories     Cakes

Time 40m

Number Of Ingredients 15

1 box yellow cake mix (reg or sugar-free)
1 pkg 3.4 oz instant vanilla pudding mix (reg or sugar-free)
4 large eggs
1 c whole milk
1/2 c vegetable oil
1/2 c sour cream
1 tsp pure vanilla extract
1 stick butter, unsalted (divided in half)
1/3 c brown sugar, firmly packed (dark or light)
1 Tbsp ground cinnamon
1 can(s) cherry pie filling
4 oz cream cheese
1/2 c powdered sugar
1/4 tsp pure vanilla extract
1/4 c heavy cream

Steps:

  • 1. Preheat oven to 350º F and lightly grease a 9X13 casserole/cake pan with non-stick spray.
  • 2. In a large bowl or using a mixer, whisk together vanilla cake mix and instant pudding mix together until combined, then beat in the eggs, milk, oil, sour cream, and vanilla extract until well incorporated.
  • 3. Pour into the prepared baking dish.
  • 4. In a microwaveable bowl, make the topping by combining ½ stick of the the butter, brown sugar and cinnamon. Microwave until melted and stir until smooth. Drizzle the mixture over cake batter, then use a knife to swirl mixture into cake.
  • 5. Put the baking dish into the preheated oven and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
  • 6. While the cake bakes, microwave the butter with the with the cream cheese and cream for a few seconds until easy to whisk. Then mix with the powdered sugar until smooth. Add additional cream if necessary, until you get the desired consistency.
  • 7. After the baking completes, remove cake from oven, let it cool for about 5 minutes. Then evenly spread the cherries over the cake and drizzle the icing on. Slice, serve warm, and enjoy!

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