Sunday, June 15, 2008

Oregon Cherry Flan Cake

350° - 20 minutes. Serves 8-12

1 Chocolate cake mix
1 (8oz) package cream cheese
1 (14oz) can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
2 cans OregoN Dark Sweet Pitted Bing Cherries*, drained, reserve syrup
1/4 cup cornstarch
1/2 cup sugar


Flan cake pan, greased with solid shortening, ie Crisco, not cooking spray. Do not flour the pan.

Preheat oven to 350 degrees.

Prepare the cake mix as directed on box, pour one half of the batter into prepared cake pan. Bake for 20-24 minutes. Use the other half of the batter to make 12 cupcakes. Bake cupcakes 19-20 minutes.

Let cake cool 5 minutes in pan and then turn out on cake plate. (Tap bottom of pan with handle of table knife and cake will release on plate. Let cake cool completely. Make cream cheese filling.

Cream Cheese Filling:

In a small bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk until smooth; stir in lemon juice and vanilla. Pour into cooled cake. Refrigerate until set.


Drain cherries, reserve syrup. In a small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in the cherries. Let cool. With a small spoon, arrange the cherries only on top of the cake. Do not use the thickened syrup - only what stays on the cherries. Keep cake refrigerated.

Notes from source:

Red Tart Pie Cherries can be used. Makes a beautiful cake for the holidays.

Notes from Sara:

Used rectangular cake pan instead of flan pan.
source: OregoN Fruit

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