Mini Maraschino Cherry Cakes

 Cherry Cakes made with Maraschino Cherries frosted with and almond flavor buttercream frosting, and baked in a Mini Bundt Maker, Dessert for Two…

Mini Maraschino Cherry Cakes

Ingredients

  • 1/2 cup regular or gluten free baking mix
  • 1 egg
  • 3 tablespoons sugar
  • 3 tablespoons plain yogurt
  • 2 tablespoons milk
  • 1 tablespoon cooking oil
  • 6 maraschino cherries cut in quarters
  • your favorite buttercream frosting flavored with 1/2 teaspoon almond extract

Directions

  • In mini bundt maker, spray with cooking spray or rub with oil or shortening, plug in to heat.
  • In a medium mixing bowl add egg and slightly beat with a fork, add sugar, yogurt, milk, cooking oil, and vanilla or almond extract, mix with fork until blended.
  • Add the baking mix, mix in with fork until everything is blended. Fold in cherries.
  • Pour half of the batter into the mini bundt maker close lid and bake for about 7 minutes or cook until toothpick entered in cake comes out clean.
  • Lift out cake with pot holders by the plate handles and turn on to a cooling rack.
  • Repeat with the remaining batter in the mini bundt maker. Makes 2.
  • Let cool before frosting, Serve and Enjoy!