CHERRY ALMOND CREAM CAKE
1 box white cake mix
1/3 cup melted butter (or margarine)
1 cup milk
1/2 tsp almond extract
1 can condensed milk
1 can cherry pie filling
1 can ready whipped cream (or cool whip)
Preheat oven to 350 degrees. Grease the bottom only of a 9x13 baking dish.
Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes.
Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.
Pour the batter into the prepared baking dish.
Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).
After you have poked holes all over the cake, pour the condensed milk evenly over the cake.
Spread the condensed milk to evenly cover the cake.
Let it sit and absorb the condensed milk for at least 30 minutes.
Spread the cherry pie filling over the cake.
Cover and chill in the fridge for at least an hour. You can make this a day ahead and let it chill overnight.
Once completely chilled, top with whipped cream (or cool whip).
Spread it to cover.
You can decorate the top with slivered almonds or more cherries or anything you like. I just left it plain.
This was moist and sweet with a little tartness from the cherries. Just plain yummy!
Store leftovers in the fridge.
You can customize this however you like. Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract. Or use vanilla extract and strawberry pie filing. Or lemon extract and blueberry pie filling. I love a versatile recipe. Enjoy it (with a cup of coffee, of course).