Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cherries and Cream Tiara Cake
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- #62854
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Batter
1 package (18.25 ounce size) butter recipe cake mix
3 eggs
1/2 cup butter or margarine
2/3 cup water
Mousse
1 container (8 ounce size) frozen whipped topping, thawed
1/2 teaspoon butter flavor
1 can cherry pie filling
directions
For Batter: Grease Tiara pan, but do not flour it. Blend together cake mix, eggs, butter and water on low, until moistened. Mix at medium speed for 4 minutes.
Place 2 2/3 cups batter in the pan (you'll have batter left over). Bake at 375 degrees F for 18 to 21 minutes. Cool in the pan on a rack for 5 to 10 minutes, then invert cake onto wire rack and allow to cool completely.
For Mousse: Fold the butter flavor gently into the whipped topping until the color is uniform. Spread evenly in the cooled cake. Refrigerate for 30 minutes.
Spoon the pie filling over the mousse, leaving an edge of mousse showing. Chill 2 more hours.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 2, 2012
Right up my alley. Beautiful, easy and very good. I found my Tiara pan when we moved and looked up this recipe. My husband loves cherries so it was a great success. I am making it again for a family reunion.
May 6, 2011
Beautiful to look @ & wonderful to eat- Sooo easy