|Canned pitted cherries||1 Pound (1 Can, 456 Gram)|
|Yellow cake mix||18 1⁄2 Ounce (526 Gram)|
|Water||1⁄2 Cup (8 tbs) (As Required)|
|Oil||1⁄2 Cup (8 tbs) (As Required)|
|Ground hazelnuts||100 Gram (1 Cup)|
|Ground cinnamon||1⁄4 Teaspoon|
|Powdered sugar||2 Tablespoon, sifted|
|Whipped cream||2 Tablespoon (If Desired)|
Grease and flour a 13x9-inch (33x23-cm) cake pan.
Preheat oven to 350°F (175°C).
Drain cherries, reserving juice.
Dry cherries thoroughly with paper towels.
Prepare cake mix with eggs, water and oil, if required, according to package instructions, using half cherry juice and half water instead of all water.
Fold cherries, hazelnuts and cinnamon into batter.
Spread batter evenly in prepared pan.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
Cut cooled cake into slices and sprinkle with powdered sugar.
Serving size: Complete recipe
Calories 4592 Calories from Fat 2107
% Daily Value*
Total Fat 242 g371.9%
Saturated Fat 46.8 g234.1%
Trans Fat 0 g
Cholesterol 364.3 mg121.4%
Sodium 3417 mg142.4%
Total Carbohydrates 565 g188.3%
Dietary Fiber 29.5 g118%
Sugars 327.9 g
Protein 49 g97.8%
Vitamin A 12.1% Vitamin C 17.6%
Calcium 41.1% Iron 73.2%
*Based on a 2000 Calorie diet