–CAKE–
18 1/4 oz Yellow cake mix; (1
-package), divided
2 lg Eggs
1 c All-purpose flour
21 oz Cherry pie filling; (1 large
-can)
1 pk Active dry yeast
2/3 c Warm water; (120)
1/3 c Butter or margarine
-GLAZE-
1 c Sifted powdered sugar
1 tb Light corn syrup
1 tb Water
Cake: Combine 1 1/2 cups cake mix, flour, and yeast in a bowl; add warm,
water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13
x 9 x 2 inch pan. Spoon pie filling evenly over batter; set aside.
Cut butter in remaining cake mix with a pastry blender or fork until
mixture is crumbly. Sprinkle over pie filling.
Bake at 350 for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with
Glaze, and cut into squares. YIELD: 15 to 18 servings.
Glaze: Combine ingredients; drizzle over cake. YIELD: 1/3 cup.
*Any 21-ounce can fruit pie filling may be substituted.
Yields
1 Servings