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Cherry Chip Cake Recipe

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Give this delicious, easy-to-follow Cherry Chip Cake Recipe a try, and share it with your friends and family!

  • Hands-On Time:1 Hour 45 Minutes
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • Cake Recipe:
  • 1 pkg Duncan Hines® Moist Deluxe® White Cake Mix or French Vanilla Cake Mix
  • 1 Cups Water or Milk
  • 2 Tablespoons Vegetable Oil
  • 3 Large Egg Whites
  • 1/2 cup Chopped Maraschino Cherries
  • 1/3 cup Maraschino Cherry Juice
  • 1/4 cup Nuts (optional)
  • Frosting:
  • 1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
  • 1/2 tsp. Cherry Flavoring
  • 1/4 cup Chopped Maraschino Cherries or Place Whole Cherries on top

Baking Instructions

  1. Pan Size / Bake Time:
  2. 2 8": 32-35 minutes
  3. 2 9": 28-31 minutes
  4. 13 x 9-INCH: 32-35 minutes
  5. Bundt®: 43-48 minutes
  6. 24 Cupcakes: 21-24 minutes
  7. Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans*. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
  8. Mix: BLEND dry mix, water, cherry juice, oil and egg whites in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. Fold in the chopped cherries and nuts into the batter. POUR batter in pans and bake immediately.
  9. Bake: BAKE following chart below. *Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
  10. Frosting: Add 1/2 tsp cherry flavor and chopped cherries to our Creamy Home-Style Classic Vanilla Frosting and mix well or place cherries on top of cake as a garnish.

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Tips

Duncan Hines Classsic White Wedding Cake Instructions

Duncan Hines Classsic White Wedding Cake Instructions

I've had this for years and pull it out when I do a wedding cake. Photo from cakecentral.com. 1. Preheat oven to 325*. Generously grease and flour pans. 2. For each box of cake mix, add 3 egg whites, 1 1/3 cups water, 2 Tablespoons oil. Blend at medium speed for 2 minutes, scraping bowl. Pour in pans and bake. 3. Bake at 325* until toothpick comes out clean. 4. Cool 15 to 20 minutes in pan on wire cooling rack. Amount of Batter Per Pan - all are in INCHES!!! (each box yields 5 cups) 6"x2" & 2 cups @ 40-50 min. 8"x2" & 3 1/2 cups @ 40-50 min. 10"x2" & 5 cups (1 mix) @ 40-50 min. 12"x2" & 7 1/2 cups 45-55 min. 14"x2" & 10 cups (2 mixes) @ 45-55 min. 16"x2" & 13 cups @ 45-55 min.


I have a question

I have a question

I have a square baking pan, and i want to make a flat cake for decorating, how do i do this?





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