Ingrients & Directions
1/3 c Butter Glaze:
1 c Sugar 1 1/2 c Cherry juice
2 cn Water packed cherries, well 2 tb Cornstarch
Drained 6 tb Sugar
Melt butter in a pan, 13 x 9 inches. Add sugar to well drained
cherries. Arrange cherries and nuts in pan. Cover with 1 cake mix, I
use white, prepared as directed on the box. Glaze-the juice from
cherries will be about 1 1/2 cups. Add small amount of juice to
cornstarch and sugar. Stir, then add remaining juice. Cook until
thickened. After taking cake out of pan, top with glaze. Randy Rigg
Yields
3 servings