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Mom's "Leftover" Cake

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Rate this recipe 4/5 (7 Votes)

Ingredients

  • 1 Duncan hines golden butter cake
  • 2 cans peaches drained. save juice
  • 1 can pineapple crushed drained. save juice
  • 1 jar maraschino cherries drained. save juice
  • 1/2 cup pecans chopped
  • handful of coconut
  • 1 stick butter
  • 3 eggs

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

When making the cake instead of using 3/4 cups water use 3/4 cup of the saved juice. 1 stick butter, 3 eggs, cake mix.

Step 2

Put in bundt pan. Bake at 350 till done.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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