Ingredients
1 box Devils Food Cake mix
1 box Greek Yogurt Cherry Flavored Pudding Mix
3 whole eggs
1/3 cup of oil
1 cup of water
1 tsp bourbon extract
1 TBSP ground cinnamon
1 TSBP vanilla extract
1 cup of frozen cherries. (No need to defrost)
Mix together all ingredients except the cherries. Beat at medium speed for 2 minutes until well blended, scraping the bowl as needed.
Pre heat oven to 350 degrees F. Prepare you favorite BUNDT pan, (I used the bavarian shape since its a Black Forest cake) by spraying with baking spray. Brush sides and center tube to ensurere all crevices are well coated. If your spray doesn't have the flour in it, you can sprinkle some cocoa powder in the pan and shake it around until the pan is coated. Tap out the excess by inverting your pan over the sink and giving it a gentle tap.
Pour 1/3 of the batter into the pan distributing evenly. Add the cherries around the ring, distributing as evenly as possible. Top with the remaining batter and spread it evenly in the pan. Tap the pan on a towel laid on your counter several times to ensure the batter fills all crevices and air bubbles are removed. Bake at 350 degrees F for 40-45 minutes or until tester comes out clean. Do not over bake, you want a moist cake.
Cool in the pan for 15 minutes on a rack. Invert onto the serving platter and cool completely approximately 45 minutes more. Sprinkle with powdered sugar sifted through a fine sieve.
Serve the cake with additional cherries (that you have defrosted first or use cherry pie filling as shown) And top with a generous dollop of whipped cream. For me, the cake stands on its own without the additional cherries and cream, but it's up to you.
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