Time 1h Yield 1 9x13 cake pan, 24 serving(s) Number Of Ingredients 4 Steps:
Grease a 9x13 cake pan Preheat the oven to 350 degrees LAYER ONE: Sprinkle the cherries into the pan. LAYER TWO: Sprinkle the dry cake mix over the cherries. LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix. LAYER FOUR: Sprinkle the chopped pecans on top of mixture. Bake for 50 minutes. Serve warm with ice cream or with cool whip.
Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°F and butter an 8 x 8" square baking pan. BOTTOM LAYER: Combine 1 cup of flour, the butter, and the confectioners’ sugar in a bowl. Beat until smooth. Pat mixture into the prepared pan with fingers, and bake for 25 minutes or until golden. TOP LAYER (THIS SHOULD BE MADE WHILE THE BOTTOM LAYER IS IN THE OVEN): In a small bowl, toss frozen cherries with vanilla; set aside. In a large bowl, slightly beat the eggs. Gradually add the sugar and beat until they are thick and light. Add the remaining 1/4 cup flour, baking powder, and salt to the bowl and stir with a spoon until blended. Stir in the walnuts and cherry-vanilla mixture. Immediately spread the cherry mixture over the hot bottom layer and return the pan to the oven. Bake for 25 minutes or until the bars are a deep golden brown. Allow to cool in the pan on a wire rack before serving.
More about “door county cherry dessert recipes”
Time P19DT17h12m Yield 10 Number Of Ingredients 3 Steps:
Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake. Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.
