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Ingredients
- 1 pkg (18.25 oz) trans fat-free chocolate cake mix
- 1 box (4 serving size) chocolate cook and serve pudding and pie filling
- 3/4 c fat-free milk
- 1/2 c water
- 1/2 c unsweetened applesauce
- 1 egg whites
- 1 egg
- 1 tbsp almond extract
- floured non-stick baking spray
- 1 (12oz) bag frozen unsweetened dark sweet red cherries, thawed and drained
- 2 tbsp sugar
- 1 tbsp flour
- 1 c reduced fat whipped topping
Preparation
Step 1
Preheat oven to 350.
In a large bowl, combine the cake mix, dry pudding mix, milk, water, applesauce, egg whites, egg and almond extract and beat according to pkg directions. Pour batter into a 12-cup bundt pan coated with nonstick baking spray. In a small bowl, combine the cherries, sugar and flour; stir to combine. Gently place the cherries on top of the cake batter. The cherries will sink into the batter as the cake cooks.
Bake for 50-55 min or until tester comes out clean. Let stand 30-40 min before invertine the pan to release cake. Allow cake to cool completely. Serve with whipped topping.