1 can (20 oz.) crushed pineapple, undrained

3 cups quartered frozen cherries, pitted

½ cup Patique Cherry Liqueur

1 ½ T. tapioca

1 T. lemon juice

1 package plain yellow cake mix

1 ½ sticks butter, melted

1 cup chopped walnuts or pecans

  1.  Place the rack in the center of the oven and preheat the oven to 350°F.
  2.  Heat the frozen cherries, Patique Cherry Liqueur, tapioca and lemon juice in a saucepan until thickened.
  3. Spoon the pineapple evenly over the bottom of an ungreased 13 x 9 inch baking pan. 
  4. Cover the pineapple with the cherry mixture in the saucepan.
  5. Pour the dry cake mix evenly over the fruit mixture so that it reaches all the sides of the pan.
  6. Drizzle the entire pan with the melted butter.
  7. Sprinkle the nuts over the top of the cake.  (Note:  If you can locate Red Livermore Walnuts, they have a beautiful color in the dessert.  If not, use regular walnuts or pecans.
  8. Place the pan in the oven and bake the cake until it is deep brown, 50 to 60 minutes.  Remove the pan from the oven and cool on a wire rack for 10 minutes.
  9. Serve the cake with a side of vanilla ice cream drizzled with  Patique Cherry Liqueur.


Categories: Recipes


Leave a Reply

Avatar placeholder

Your email address will not be published. Required fields are marked *