Vegetable oil spray for misting the pan

Flour for dusting the pan

1 Cup finely chopped pecans or walnuts

1 package(18.25 oz.) plain yellow cake mix

1 package(3.4 oz.) vanilla instant pudding mix

½ cup Patique Cherry Liqueur

½ cup vegetable oil

½ cup water

4 large eggs

½-1 cup fresh or frozen Bing cherries


4 tablespoons(1/2 stick) butter

½ cup sugar

2 T. water

½ cup Patique Cherry Liqueur

  1. Place rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Sprinkle the pecans or walnuts in the botton of the pan.  Set the pan aside.
  2. Place the cake mix, pudding mix, Patique Cherry Liqueur, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer to medium and beat 2 minutes more, scraping the sides down again if needed.  The batter should look thick and smooth.  Fold in the cherries.  Pour the batter into a prepared pan.  Place the pan in the oven.
  3. Bake the cake until it is golden brown and springs back when lightly pressed with your finer, 58 to 60 minutes. Remove the pan from the oven and place it on the wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto your serving plate.  Poke holes on the top of the cake with a wooden skewer.
  4. Prepare the glaze. Place butter in a small saucepan and melt it over low heat, 2 to 3 minutes.  Add the water and sugar stirring.  Increase the heat to medium and bring the mixture to a boil.  Reduce the heat slightly and let the glaze simmer until thickened 3 to 4 minutes, stirring constantly.  Remove the pan from heat and stir in the Patique Cherry Liqueur.  Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake.  Allow the cake to cool completely before slicing and ENJOY!
Categories: Recipes


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