Sour Cream Cherry Cake


1 (250g)* package yellow cake mix
1 egg
350ml lowfat milk, divided
1 (100g) package vanilla pudding mix
118ml dairy sour cream
l/2 teaspoon grated lemon peel
450g pitted Northwest fresh sweet cherries
2 tablespoons currant jelly, melted
Mint sprigs
237ml sweetened whipped cream, optional


Prepare yellow cake according to package directions using egg and 118ml milk. Pour batter into flan pan and bake according to package directions. Prepare vanilla pudding according to package directions using 237ml milk; remove from heat and stir in sour cream and lemon peel. When cake is cool, fill with vanilla pudding. Top with cherries; brush with melted jelly. Garnish with mint. Serve with whipped cream, if desired.

*One package (500g) yellow cake mix may be used. Prepare and bake according to package directions using 2 eggs and 237ml milk. Use one layer and reserve second layer for another use.


Tip: If flan pan is not available, bake in a 9-inch cake pan. Completely cool pudding; spread pudding on cake and top with cherries as above.

Quick Tip: A purchased 8 or 9-inch sponge shortcake may be used.

8 servings

Sour Cream Cherry Cake