Thank you to Jacqueline Edwards Schuster for this versatile recipe
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1 pkg yellow cake mix -divided 1 cup all purpose flour 1 envelope rapid rise yeast 2/3 cup warm water 2 eggs lightly beaten (I suggest jumbos if you can) 2 - 21 ounce cans cherry (or apple pie) filling 1/3 cup cold butter, cubed
I cup confectioners sugar, 1 T Karo light syrup, 2-4 T water
OR (this is Jacqueline's)
melt about 2 tablespoons butter or margarine, add a dash of vanilla and 1/8 teaspoon salt plus about 1 ½ C confectioners sugar and enough water to make a glaze frosting
In mixing bowl, mix 2 cups cake mix, flour, yeast and water and stir until well blended. Stir in eggs. Transfer to a greased 9x13 pan (it will be kind of gummy).
Gently spoon both cans pie filling over batter.
In small bowl, place remaining cake mix and cut in butter until it is crumbly (I used the mini food processor for this) and sprinkle over filling.
Bake at 350 for 40 - 50 minutes or until lightly browned.
Place on wire rack to cool and drizzle glaze over it while it is still warm.