- Prep Time
- 5 mins
- Total Time
- 1 h
- Serves
- 16
Ingredients
- 1 pkg
- Compliments Gluten-Free Yellow Cake Mix
- 400 g
- 1/4 cup
- poppy seeds
- 60 mL
- 1 tbsp
- lemon zest
- 15 mL
- 3/4 tub
- prepared vanilla or white frosting
- approx. 340 mL
- 1/2 cup
- canned cherry pie filling
- 125 mL
Method
- Step 1
- Heat oven to 400°F (200°C) and grease and line 8-in. (20-cm) round cake pan according to package directions. Prepare cake batter according to package directions. Fold poppy seeds and lemon zest into batter. Scrape into prepared pan; smooth top.
- Step 2
- Bake 29 to 33 min. and cool according to package directions. Using a large serrated knife, slice cake horizontally into two equal layers.
- Step 3
- Place one cake layer on serving platter. Frost the top of the cake layer (leave the sides plain) with about half the frosting. Spoon half the pie filling onto the frosting; use the handle of a spoon to swirl the pie filling around the frosting. Do not overmix. Top with second cake layer. Repeat frosting and pie filling additions. Chill cake until serving time.
Tips
Substitute cream cheese frosting for the vanilla or white frosting.
Chop up any leftover cake and fold into vanilla ice cream for a dessert treat.
Use non-gluten free yellow cake mix instead to make one 8-in. (20-cm) diameter cake.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/16 of the recipe):
- Calories:
- 300
- Fat:
- 13 g
- Saturated Fat:
- 3 g
- Carbs:
- 45 g
- Sugar:
- 33 g
- Cholesterol:
- 30 mg
- Protein:
- 2 g
- Sodium:
- 190 mg