Cherry Amore Cake with Cherry Amore


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Cherry Amore Cake with Cherry Amore



1 (18.25 ounce) box white cake mix

1 (3.4 ounce) box instant vanilla pudding mix

1/2 cup water

1/2 cup vegetable oil

1/2 cup cherry brandy

1/4 teaspoon red food coloring

4 eggs

Heat oven to 325 degrees F. Grease and flour a 12-cup Bundt cake pan.

In large mixer


beat all remaining ingredients at medium speed for 2 minutes. Spoon batter into prepared pan.


60-65 minutes or until a wooden pick inserted comes on clean. Cool 10 minutes; remove from pan and cool completely on rack.

Cherry Amore Sauce:

1 (15.5 ounce) can pitted red sour cherries, drained (reserve juice)

1/2 cup granulated sugar

1 1/2 teaspoons cornstarch

1 tablespoon butter

1 tablespoon fresh lemon juice

3 tablespoons cherry brandy

Pinch of salt

Dash of freshly granted nutmeg

In medium saucepan, stir together reserved cherry juice, sugar, salt and cornstarch. Cook over low heat 5 minutes, stirring constantly. Stir in cherries

and all remaining ingredients. Cook another minute; remove from heat and cool to room temperature.

Place cake on serving dish. Drizzle with two glazes - a confectioners sugar glaze and a glaze of chocolate-hazelnut sauce such as Nutella. Slice cake and

spoon Cherry Amore Sauce over slices. Enjoy. Marilyn.
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