Preparation:
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. |
