Cherry Ripple Rose Cake Recipe

Name: Cherry Ripple Rose Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) can cherry pie filling; 1/2 cup blanched slivered almonds; 1/2 teaspoon almond extract; 3 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup butter, softened; 1 1/4 cups white sugar; 3 eggs; 1 1/4 cups milk; 1/4 cup butter, softened; 2 cups confectioners' sugar; 1/4 teaspoon almond extract; 2 tablespoons milk

Servings: persons

1 (12 ounce) can cherry pie filling
1/2 cup blanched slivered almonds
1/2 teaspoon almond extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
3 eggs
1 1/4 cups milk
1/4 cup butter, softened
2 cups confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons milk

1
Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
2
In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
3
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
4
Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
5
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
6
To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

1634

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12 ounce) can cherry pie filling, 1/2 cup blanched slivered almonds, 1/2 teaspoon almond extract, 3 cups all-purpose flour, and more.

Yes, Cherry Ripple Rose Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Ripple Rose Cake

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