The first cake mix was patented by a Pittsburgh molasses company in 1933. It was actually a gingerbread-type cake using dehydrated molasses. This unbelievably delicious cherry cake uses a cake mix and just a few other ingredients.
Cherry Cake with Whipped Topping
- 15.25 oz white cake mix (1 box)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 (21-oz) can cherry pie filling
- 1 (16-oz) container frozen whipped topping, thawed
- Preheat oven to 325 degrees. Lightly grease a 9x13-inch baking pan.
- Combine cake mix, eggs, baking powder, vanilla extract, almond extract and 1/2 can of cherry pie filling in a large bowl. Beat on medium speed two minutes. Fold in remaining pie filling until thoroughly blended. Batter will be thick.
- Pour batter into pan; level with spatula. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely before frosting with whipped topping. Refrigerate until ready to serve.