|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.