Soft and buttery with a rich fruit topping, this cake is perfect for gatherings, celebrations, or weekend baking.

—Recipes by Chef Steph

Ingredients:

• 2 bags Bing cherries, THAWED
• 2 tsp Butter, melted
• 2 tbsp Brown sugar, dark
• 1 Orange (zested)
•  4 tbsp Very Cherry Cobbler Liqueur
• 1 tbsp Cornstarch
•  ½ box Vanilla cake mix, store-bought
•  Cooking spray
• 3 tbsp Vegetable oil
• 2 eggs
•  ¼ cup water
•  ¼ cup Very Cherry Cobbler Liqueur 

Directions:

1. Spray an 8x8 pan and preheat the oven to 350°.
2. Mix the cherries with the brown sugar, butter, Orange zest, Very Cherry Cobbler Liqueur and cornstarch in the prepared pan.
3. Bake for 15 minutes.
4. Meanwhile, mix the ½ cake mix with the oil, eggs, water and Very Cherry Cobbler Liqueur.
5. When the cherries are out of the oven, pour the cake batter over the cherries and bake for another 25 minutes or until a tooth pick comes out clean.
6. Let the cake cool for 10 minutes. This lets the topping set up slightly but doesn’t let it permanently stick to the pan.
7. Invert the cake onto a platter and garnish with powdered sugar OR a drizzle of Very Cherry Cobbler Liqueur and chocolate hot fudge.