• 1serving
  • 60minutes
  • 357calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray, for the pan

  2. 3/4 cup all-purpose flour

  3. 3/4 cup packed light brown sugar

  4. 1 tsp ground cinnamon

  5. 6 Tbsp butter, melted

  6. 1 cup walnuts, chopped

  7. 3/4 cup dried cherries, chopped

  8. 1/4 cup canola oil

  9. 1/4 cup water

  10. 3 large eggs

  11. 1 cup reduced-fat sour cream

  12. 2 tsp pure vanilla extract

  13. 1 box (18 1/4 oz) yellow cake mix

Instructions Jump to Ingredients ↑

  1. Heat oven to 375ºF. Spray a 10-in.

  2. tube pan with cooking spray.

  3. In a large bowl, whisk together theflour, brown sugar and cinnamon. Addthe butter and stir with a fork untilcrumbly; fold in the walnuts. Transferhalf of the mixture to a small bowl andfold in the cherries.

  4. In a large bowl, whisk together theoil, water, eggs, sour cream and vanilla.

  5. Add the dry cake mix and stir until fullyincorporated.

  6. Spread half the cake batter into theprepared pan and sprinkle with thecherry mixture. Top with the remainingbatter and sprinkle with the walnutmixture. Bake until a wooden pickinserted in the cake comes out clean,45 to 50 minutes. Let cool in the panfor 25 minutes before transferring to awire rack to cool completely.

  7. Make-Ahead Tip: Store the cake atroom temperature for up to 2 days.

  8. Give It: Ask your local baker for a cake box and line it with decorative tissue paper. Tie closed with ribbon.


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