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Cherry Ripple Rose Cake

By: Maureen Worman  
"A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 143 people have saved this

 

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Original Recipe Yield 1 - 10x15 inch jelly roll cake
 

Ingredients

  • 1 (12 ounce) can cherry pie filling
  • 1/2 cup blanched slivered almonds
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 1/4 cups milk
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 tablespoons milk

Directions

  1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
  2. In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
  4. Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
  6. To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 254 | Total Fat: 10.2g | Cholesterol: 48mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by LINDA S. R. 
Delicious! I added twice the amount of cherry filling.Cutting the dessert into 30 pieces,... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2004 by BUGABLUE 
Yumm....I love the flavors of this cake. Thank you. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2008 by Devon 
pretty good. MORE

 
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