Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 18¼ ounce | Yellow cake mix; (1 package), divided |
| 2 larges | Eggs |
| 1 cup | All-purpose flour |
| 21 ounces | Cherry pie filling; (1 large can) |
| 1 pack | Active dry yeast |
| ⅔ cup | Warm water; (120ΓΈ) |
| ⅓ cup | Butter or margarine |
| 1 cup | Sifted powdered sugar |
| 1 tablespoon | Light corn syrup |
| 1 tablespoon | Water |
CAKE
GLAZE
Cake: Combine 1½ cups cake mix, flour, and yeast in a bowl; add warm, water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13 x 9 x 2 inch pan. Spoon pie filling evenly over batter; set aside.
Cut butter in remaining cake mix with a pastry blender or fork until mixture is crumbly. Sprinkle over pie filling.
Bake at 350ø for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with Glaze, and cut into squares. YIELD: 15 to 18 servings.
Glaze: Combine ingredients; drizzle over cake. YIELD: ⅓ cup.
*Any 21-ounce can fruit pie filling may be substituted.
Recipe by: : Middle Plantation Inn, Frederick, Maryland Posted to MC-Recipe Digest V1 #1048 by Carriej999 <Carriej999@...> on Jan 27, 1998