Great Cherry Cake
|Silver white cake/White cake mix||18 1⁄2 Ounce (1 Package)|
|Fluffy cherry frosting mix||1 Ounce (1 Package)|
|Chilled whipping cream||1 Cup (16 tbs)|
|Canned tart cherries/1 cup maraschino cherries, well drained||16 Ounce, well drained (Dark Sweet Or Pitted Red, 1 Can)|
|Canned crushed pineapple||8 Ounce, well drained (1 Can)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Almonds||1⁄2 Cup (8 tbs) (Whole, Sliced Or Slivered)|
Bake Silver White Cake or white cake mix in 2 round layer pans, 9 X 1 1/2 inches, as directed.
Split cake to make 4 layers.
Prepare frosting mix as directed on package; set aside.
In chilled bowl, beat whipping cream until stiff; fold into frosting.
Reserve 1 cup of the mixture for top.
Quarter cherries, reserving 6 to 8 whole cherries for top.
Fold quartered cherries, pineapple and chopped almonds into frosting-whipped cream mixture; fill layers.
Spread top of cake with reserved 1 cup mixture.
Decorate with reserved whole cherries and whole, sliced or slivered almonds.