** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Preheat oven to 350 degrees. Drain cherries, reserving juice.
3. Dry cherries thoroughly with paper towels. Prepare cake mix according to package directions, using half cherry juice and half water instead of all water.
4. Fold cherries, hazelnuts and cinnamon into batter.
5. Spread batter evenly in prepared pan. Bake 35 to 40 minutes, following package instructions to test doneness.
6. Cool as indicated on package. Cut cooled cake into slices and sprinkle with powdered sugar.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cherry, Natural Sweeteners allergies.