This cake recipe was exactly what I was looking for. I used Door County, WI, sour cherries, from frozen. It turned out perfect - with a moist, somewhat dense texture that shouts 'NOT CAKE MIX!' I made a cream cheese cherry frosting using the reserved juice, rather than the cherry sauce. Delish! Going in my permanent file.

Reviewed On: Oct. 27, 2009

Wonderful cake. Moist and flavorful. I followed exactly except used a Bundt pan and baked for 45 minutes. Frosted with a maple-cream cheese frosting that I made very soft and sort of draped over the cake. Then I grated some hazelnuts and chocolate dust over the top - beautiful presentation! Thanks for the great recipe! OH. I used butter instead of shortening, too.

Reviewed On: Aug. 27, 2009

Excellent, quick choice for using up baking mix. I followed the recipe exactly, made it 1 1/2 times and split it between 2 8x8" pans for a morning 'kucken'. I mixed the dough, put it in the buttered pans, sprinkled a pint of thawed blueberries over the 2 pans, sprinkled a handful of sugar over each and baked at 375 for about 25 minutes. Got rave reviews from my family.

Reviewed On: Aug. 19, 2009