Cherry Cake Pudding (Mix) Recipe
Servings: 12
Ingredients
- 2 quart JUICE, CHERRY RESERVED
- 1 lb BUTTER PRINT SURE
- 7 1/2 lb CAKE MIX WHITE #10
- 3 lb SUGAR, GRANULATED 10 LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
- 1. POUR 1 C. MELTED BUTTER Or possibly MARGARINE IN EACH PAN. SPREAD OVER BOTTOM PAN.
- 2. FOLLOW DIRECTION ON CONTAINER.
- 3. POUR ABOUT 2 Quart BATTER OVER MELTED BUTTER IN EACH PAN.
- 4. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 Quart CHERRIES OVER BATTER IN EACH PAN.
- 5. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL; IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 Quart PER PAN).
- 6. BAKE FOR 30 TO 40 Min Till LIGHT BROWN.
- SERVING SIZE: 1/2 C.
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