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1 1/2 tsp. Clabber Girl Baking Powder
1/2 c. chopped walnuts or pecans
Cake Batter:
1/2 tsp. Clabber Girl Baking Soda
1 stick butter, room temperature
Filling:
1 c. sugar
21 oz. cherry pie filling
2 c. all-purpose flour
Topping:
1/2 tsp. vanilla extract
2 Tbsp. margarine or butter, softened
2 eggs, room temperature
1/2 tsp. cinnamon
1 c. sour cream
1/2 c. sugar
Preheat oven to 350° F. Combine batter ingredients in order given. Combine topping ingredients in a separate bowl. In a greased 9×13-inch baking pan, pour cherry pie filling and spread it out evenly over the bottom. Pour in the batter and spread it evenly over the cherries. Sprinkle topping mixture over this. Bake for 35 minutes at 350° F or until cake tests done in the center.
1 1/2 tsp. Clabber Girl Baking Powder
1/2 c. chopped walnuts or pecans
Cake Batter:
1/2 tsp. Clabber Girl Baking Soda
1 stick butter, room temperature
Filling:
1 c. sugar
21 oz. cherry pie filling
2 c. all-purpose flour
Topping:
1/2 tsp. vanilla extract
2 Tbsp. margarine or butter, softened
2 eggs, room temperature
1/2 tsp. cinnamon
1 c. sour cream
1/2 c. sugar
Preheat oven to 350° F. Combine batter ingredients in order given. Combine topping ingredients in a separate bowl. In a greased 9×13-inch baking pan, pour cherry pie filling and spread it out evenly over the bottom. Pour in the batter and spread it evenly over the cherries. Sprinkle topping mixture over this. Bake for 35 minutes at 350° F or until cake tests done in the center.