Anyhoo, two of my sister's friends lived in the same apartment complex as we did in college. We used to take turns cooking dinner and ate at each other's apartments almost every night. One of the girls used to make this dessert that we called "the cherry thing". It was a can of cherry pie filling, topped with one-third of boxed yellow cake mix. On top of the cake mix, she'd put pats of I Can't Believe it's Not Butter (cause we were healthy ya'll!), and then bake everything until the topping became crispy. It was delicious...
I had forgotten about the "cherry thing" until I needed to make a dessert a few weeks ago and didn't have time to run to the store. After careful inspection of my freezer, I found cherries I had pitted and frozen earlier this spring. Bingo. A quick search of the interwebs found homemade yellow cake mix at Chickens In the Road. As luck would have it, I had all the ingredients on hand.
Homemade Yellow Cake Mix
2 cups of flour (I used whole-wheat)
1 1/2 cups of sugar (I used 3/4 cup of organic evaporated cane juice - a less processed form of sugar I get at Costco)
1/2 cup of dry milk (I use Organic Valley, but it's super $$$. I often find it at Grocery Outlet!)
Sarah's healthified "Cherry Thing"
1/3 of the above dry yellow cake mix recipe
1 tblsp of vanilla
1 stick of butter
Fruit of your choice
1) Preheat your oven to 350 degrees.
2) Place your favorite fruit in the bottom of an oven-proof baking dish. I have 60 pounds of peaches, and we picked blackberries today, so the fruit of choice was a no-brainer.
3/4 cup of water
1 tsp of vanilla
1/2 cup butter, softened
Place cake mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer, then beat 2 more minutes. Pour into a grease and floured cake plan. Bake at 350 degrees.
8' or 9' cake rounds - 20-25 min
13x9 pan - 35-40 min
cupcakes - 12-15 min
tube/bundt pan - 45-50 min