Tuesday, August 17, 2010

Recipe: Cherry Almond Princess Cakes

I made this as a bundt cake for my father's birthday, and I'm sure he wouldn't appreciate me calling it a Princess Cake, but... it's pink.  So, princess cake it is.

It's super easy, and delicious.  Good for a little treat in a lunch.

Cherry Almond Princess Cakes

1 box yellow cake mix
2 eggs
1 can cherry pie filling (regular or lite)
1 tsp almond extract (more if desired)

Preheat oven to 350 F.  Mix all ingredients until well blended and fluffy.  I do about 1 minute on medium in my standmixer.

Scoop into lined mini muffin cups.  Bake for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Cool on wire racks.  These freeze well.  They are very moist and, in my opinion, do not need frosting.

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