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So moist. So delicious. And so much more.™


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Chocolate Cherry Almond Cheesecake

This is a delightfully rich and wonderful dessert to serve for a brunch or after dinner. It's filled with chocolate, and cheesecake and of course DHFC (Duncan Hines Frosting Creations), what could be better? Eating it!

  • Hands-On Time:
  • Total Time:
  • Servings: 8-10
  • Rating:


  • 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 Box Duncan Hines Devils Food Cake Mix
  • 1 8 " cheesecake (enough for two cakes)
  • 1 can Solo Almond Pastry Filling (enough for two cakes)
  • 1 can Duncan Hines Comstock Cherry Pie Filling
  • 1 Can Duncan Hines Chocolate Frosting
  • Chocolate Syrup

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Set aside.
  2. Prepare Tiara Dessert pan or flan pan by spraying with cooking spray, set aside.
  3. Preheat oven to 350ºF
  4. Prepare cake according to package directions. Turn out on rack to cool. The bottom of the pan is now the top of the cake and the part which you are going to fill.
  5. Fill pan with three cups of batter. Bake for about 25 minutes or until toothpick inserted comes out clean.
  6. While cake bakes place cheesecake in a bowl. Mix in half a can of almond filling until well incorporated. Place in refrigerator until ready to assemble cake.
  7. For the cake:
  8. Place a thin layer of chocolate icing on the bottom.
  9. Top with half of the cheesecake mixture, followed by cherries.
  10. Drizzle with Cherry Vanilla Frosting Creations and Chocolate Syrup.
  11. Chill until ready to serve.

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"Melted" Ice Cream Cone Cake

"Melted" Ice Cream Cone Cake

I am an amateur when it comes to baking, but the Duncan Hines Glaze was so easy to use! I created a "melting" ice cream cone cake for my daughter's 1st birthday. Frost your cake and chill it in the fridge. Following the warming instructions, ensure your glaze is a really smooth, syrupy, consistency. I covered the top of the cake to allow it to run gently over the sides. I also used the glaze to cover a molded rice crispy treat, adding a cone before it set. Result: a "melting" ice cream cone

Prevent Carry-Over Cooking

Prevent Carry-Over Cooking

To keep chewy cookies from over baking always remove the cookies from the baking pan as soon as possible to prevent continued cooking from the heat of the pan. This is called “carry over cooking”. Duncan Hines says “use your baking parchment sheets or non-stick foil as a trick to remove all the cookies at once”. Carefully pick up the paper or non-stick foil from opposite corners; bottom left and top right. Lift and transfer to a flat surface. Lifting from opposite corners will prevent the paper from folding in the middle which would cause the cookies to fall off of the paper.

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