Cherry Limeade Cake
from Tiffany at eatathomecooks.com
Servings: 12
Calories: 399kcal
Ingredients
For the cake:
- 10 oz. maraschino cherries reserve extra cherry juice
- 1 box white cake mix
- ⅔ cup milk enough to make 1 cup of liquid with cherry juice
- 1 stick butter melted
- 2 tsp. vanilla
- 3 eggs
For the frosting:
- 2-3 cups powdered sugar
- 3 Tbs. butter softened
- 4-7 Tbs. limeade concentrate thawed
- Green food color gel optional
Instructions
- Drain the cherries, reserving the juice.
- Coarsely chop the cherries.
- Add enough milk to cherry juice to make 1 cup of liquid.
- In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs.
- Mix well with electric mixer.
- Pour into greased bundt pan.
- Bake 350° for 33-36 minutes.
- Remove from oven and cool in pan 10 minutes.
- Remove from pan and cool completely.
- In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
- Alternately add more limeade and powdered sugar until you have a thick frosting.
- You want it very thick, but not stiff so that it will run down the edges of the cake.
- Pour over top of cooled cake.
- Top with extra cherries if desired.
Nutrition
Serving: 12g | Calories: 399kcal | Carbohydrates: 66g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 414mg | Potassium: 65mg | Fiber: 1g | Sugar: 48g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 1.1mg