Why don't they just suggest using a cherry cake mix?
I saw a cake recipe I’d like to try. The recipe calls for using a white cake mix, then adding a box of dry cherry jello to it. Is this somehow more special than just using a cherry cake mix?
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well to begin with, they immediately snatch up folks like yourself with enough curiosity to try it. If I were the manufacturer of the white cake mix, I would slap the recipe on my white cakemix box. It’s probably easier to find the jello than a cherry cake mix.
Like @stanleybmanly mentions – it got you curious. If you got the recipe from a company that owns Jello, it’s likely a marketing technique. Jello sales have been consistently declining.
As a side note, this sounds disgusting.
It’s easy to find cherry cake mix @stanleybmanly! It’s right there with the white cake and the chocolate cake, all made by the same company. If anybody threw the recipie out it was probably the jello people, not the cake people.
Well, I’ve seen it in the stores @Tropical_Willie, but just to satisfy your curiosity this is what I found.
I’m really not into foody stuff, but we have birthdays coming up, and a bar b que and company, all in the next two weeks, and it seemed like a nice, light kind of cake for summer. My Mom had a recipe for “Sunshine cake” that she gave me in the 80s, and I made it the other day. It didn’t go over so well. I think this other recipe would be better, lighter.
I’m just curious as to what the taste difference would be between a regular cherry cake mix and white cake with cherry jello added in. I sent this to Kardamom.
Yes, I was looking for a valid review , not derision. Guess I forgot about the natural Jelly Response.
Here is the recipe, @notnotnotnot, so that you can make an intelligent, informed decision on whether or not it’s gross.
And since it calls for a box of Jello pudding mix in the frosting, it most likely is a recipie from Jello kitchens….but the ancient, Sunshine cake recipie called for vanilla pudding mix in the frosting too. However, it also called for mandarin oranges IN the cake mix, and that didn’t go so well.
I think this would be better, and I think using the cherry jello would give it a stronger cherry flavor.
Served nice and cold, I think it would be a nice dessert for a hot Kansas picnic.
^ Thanks. Sorry, I didn’t need to add my commentary.
loli’s position would be my own, though I fully recognize the snobby elitism in such a statement from a man who can’t bake worth a shit. Cake mixes are undoubtedly a boon to women with kids and a job, as well as folks who love baked goods and can’t bake. Less than an hour ago I paid $40 dollars for a 10 inch bourbon pecan pie. And trust me, any pie that costs me $40 is better than I can describe here!
I just pick up my pre made cakes at Walmart.
Why wouldn’t I use a cake mix?
Because it will never be as good as something you make from scratch, unless your name is Whoopsie McButterfingers.
being that you’re not of this world, you wouldn’t realize that for many Americans, cakes from mixes are a way of life, and mixes can be tweaked to turn out some fantastic cakes.
I have never made a cake from scratch! Wouldn’t know where to start.
To that end, why don’t I make pudding and jello from scratch too? And Cool Whip. And maraschino cherries. And pineapple juice.
^ @Dutchess_III, it’s a cultural thing. I think you are in the midwest, if I’m not mistaken. Here in the Northeast, cake mixes are not really a thing. And Cool Whip is that thing your kids beg for, but you never buy (whipped cream can be made in 2 minutes). But I have heard from people in the south and midwest that cake mixes are an acceptable thing.
I have never made a cake from scratch! Wouldn’t know where to start.
There are these things called recipes. They usually aren’t hard to follow.
I used to make cake from scratch, but it requires buying many ingredients you can never use up before they get too old. I have some ancient baking powder in my cupboard.
@Dutchess III I’m floored by your revelation regarding mixes & you.
I don’t even know what you’re talking about. My mom was raised in the Northwest and she always used cake mixes. Always.
Right @YARNLADY? My Mom had one cake she made from scratch..it was some sort of chocolate cake that had something…maybe cinnamon? in it. It was pretty good. But I have no idea what the recipe is.
Why is this thread turning into shit?
This thread is just fine. Let’s swap recipes. My wife has this carrot cake recipe, that turns out a simple to make carrot cake that is unbelievably delicious when covered with cream cheese frosting and pecans.
Some people only like vanilla cake.
I like chocolate with mint chocolate frosting. ;>)
And it is in “Social”.
Just because it’s in Social doesn’t give people the right to start in with the insults. I didn’t ask what kind of cake people might like. I asked about a specific recipe, and why it would call for cherry jello instead of a plain cherry cake mix. (And that was probably answered by the observation that the recipe came out of Jello’s kitchen.)
And, in fact, I’m wondering how it would taste if I used lemon cake mix instead.
Oh,I love carrot cake @stanleybmanly! And cheesecake. And that’s why I just refuse to have it in my house! I really don’t have any dessert recipes to swap with you, since I generally try to avoid desserts. Plus I’m not a baker. I don’t enjoy it at all.
makes sense that you prefer the mixes. My wife will only make the cake on my birthday, which annoys me to frustration. She also refuses to try baking nuts inside the cake. As for your cakes, let me P M you a proposition.
Nuts! Ew! I hate nuts in anything!! I don’t even bake cakes on birthdays, except in this case. Just trying to find something that will go over good at the bar b que when my dad’s wife visits.
You can pm me any proposition you want as long as it has to do with cakes!
To take a different tack from the rest of the thread and, incidentally, answer the Q as written the cherry jello adds a dimension of texture and binding to the finished product that a regular mix doesn’t, gelatin.
FYI, I make my cakes from scratch as well, but I find use for all the ingredients I’ve bought
@Dutchess_III My Mom said that adding Jello helps to make the cake more moist. She liked to add cherry, strawberry, or raspberry to chocolate cake mix.
Living alone, my go to cake is the 3, 2, 1 Cake. I can make just 1 serving unless I’m pigging out & then I double it…
INGREDIENTS:
> 1 box Angel Food Cake Mix
> 1 box Cake Mix – Any Flavor
> 2 Tbsp Water
DIRECTIONS:
1. In a ziploc bag, combine the two cake mixes together and mix well.
2. For each individual cake serving, take out 3 Tablespoons of the cake mix combination.
3. Add 2 Tablespoons of water to the mix in a small microwave-safe container. Coffee mug works well.
4. Stir until well blended.
5. Microwave on high for 1 minute, and you have your own instant individual little cake!
6. Keep remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat!
7. You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. I find it’s better without any toppings.
I didn’t think that it would be any good & it’s not as good as a homemade cake; but, it’s plenty good when craving some cake with NO desire to cook a whole cake that will just go to waste!!! I’ve discovered while experimenting that a Red Velvet mix taste much better than a chocolate mix. My go to flavor is a strawberry mix!!!
M. Chocolate with cherry sounds delish!
Oh, that is an interesting thing there @LadyMarissa! But if I was going to top it, I wouldn’t use “fat free” anything! Ew.
^^^ I loved Pizza Rolls when I was young; but they just don’t do it for me anymore!!!
I mix up the 2 boxes of cake mix & store it in an air tight container. I ony treat myself about once a month so the mix easily lasts a year; so, it costs me less than 50 cents a month to have some fresh cake. Now, IF somebody offers me a homemade cake, I’m NOT going to say no thank you!!!
I have never noticed a cherry cake mix on the shelves. Next time I go to the store I’ll have to look for it. I’m just curious if it’s there, and I just never noticed.
I use cake mix sometimes, but scratch is better. Although, doctoring up mixed probably works pretty well. I do use mix for lemon squares and brownies.
My baking powder is old, but it still seems to work fine. I had cream of tartar for 8 years and it still seemed to be fine. Flour and sugar I usually use up within reasonable time. I keep regular white sugar in the fridge anyway. It’s a Florida thing. The only thing that I usually have to throw out eventually is brown sugar. I buy that sporadically and it’s kept in an airtight jar on a counter, so it keeps pretty well.
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