Cherry Nut Cake. In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition.

In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside. This will prevent them from sinking to the bottom of the cake. Stir fruit and nut mixture into the batter and pour into prepared pan. You can cook Cherry Nut Cake using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Cherry Nut Cake

It's 1 box of white cake mix (yellow will work also).
It's 1 of small box instant vanilla pudding (I prefer French vanilla).
Prepare 1 of small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting).
It's 1/2 cup of chopped walnuts or pecans.
Prepare 3 of eggs.
You need 1/3 cup of oil vegetable or canola.
It's 3/4 cup of water (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup).
You need of Cherry Buttercream icing (see last step of instructions if you want to use canned icing).
You need 1 stick of room temperature butter or margarine.
Prepare 3 tablespoon of Cherry juice.
Prepare 1 teaspoon of vanilla.
You need of Milk if needed.
You need 4 cups of or more of Powdered sugar.

Mix cake mix and pudding mix together. Mom's Cherry-Nut Cake Tender and moist and scented with cherries, almond extract, vanilla, and walnuts, this cherry-nut cake is the perfect Christmas treat. Combine the flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with the sour cream, starting and ending with the dry ingredients.

Cherry Nut Cake instructions

Preheat oven to 350 degrees farenheit.
Chop 12 cherries into halves or thirds and put into mix last..
Mix cake mix and pudding mix together..
Set aside 3 tablespoons cherry juice for icing..
Pour remaining cherry juice into a 1 cup measure and add water to equal one cup..
To the dry mixture add the 1 cup of juice/water mixture, oil, eggs, beating about 2 minutes till well mixed then add 1/4 cup chopped nuts, chopped cherries and mix those in..
Bake. Cupcakes take about 20 min, bundt 45-50 min, 9x13 pan 25-33 min. Use the cake mix instruction as a guide. Cake is done when toothpick inserted comes out clean..
Cherry Buttercream icing, beat the butter, 3 tablespoons cherry juice and vanilla til well mixed. start adding powdered sugar 1 cup at a time, mixing well,If mixture is too thin add more powdered sugar. Too thick add a splash of milk. Use at least 3 cups powdered sugar. Frost cake while frosting is still soft then sprinkle with remaining nuts, cut additional cherries in half and decorate cake. I refrigerate the cake until the icing is dry, then it can sit out at room temperature..
You can use canned cream cheese icing, whip the cherry juice into it and add powdered sugar until icing is stiff..

Fold in the chopped cherries and nuts. Add chopped cherries and nuts and continue to mix until just combined. Divide batter evenly among the two cake pans and smooth the tops. Stir together flour and baking powder; set aside. Drain cherry juice into a measuring cup.