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Get festive with this gorgeous cake! Brought to you by Coles.
Preheat the oven to 180ºC or 160ºC fan. Grease a 23cm fluted ring tin and line base with a ring of non-stick baking paper. Arrange cherries over the baking paper.
Empty cake mix into a bowl and add milk, eggs and butter. Beat on low speed for 1 min, scraping down the sides of the bowl, until combined. Beat on high for 2 mins, or until mixture pale in colour.
Carefully spoon cake mixture over pitted cherries. Bake for 30-35 mins, or until risen, golden-brown and springy to a gentle touch. Cool in tin for 5 mins, then turn out onto a wire rack to cool completely.
Combine contents of icing sachet with extra 1½ tbsp milk, for a runny icing. Stand cake rack on a tray to catch drips, and spoon icing over cake, letting it drizzle down the sides. Leave to set.
To serve, transfer cake to a platter, and arrange extra cherries on top. Dust with icing sugar and serve.
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