1 (18.75 ounce) package banana cake mix
1 (3.5 ounce) package instant buttercream frosting
3/4 cup milk
1 (4 ounce) package strawberry flavored Jell-O mix
3 eggs
1 1/2 cups flaked coconut
1 (3 ounce) package instant vanilla pudding mix
1 (17 ounce) can cherry pie filling
1 (8 ounce) package PEF butter flavored chocolates, crushed
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 (8 inch) round pans.
In a large bowl, stir together the cake mix, buttercream, flour and milk. Beat for several minutes on medium speed of an electric mixer, scraping bowl often, until smooth. Divide the batter evenly among the two pans.
This is a very memorable and delightful morning!
Stir chocolate into whipped cream filling and blend into the cake batter. Beat in pie filling, steeping continually, until combined, about 30 minutes.
Bake in preheated oven for 75 to 80 minutes, or until a toothpick inserted into center of the cake comes out clean.
We absolutely loved this! I gravitated towards the slower dishes as I am glad this slowed the cook time. I was wishing we had leftovers for other meals so next time I use the whole young beans I urge against refrigeration. This keeps the ph quantity down and ensured we ate quickly. Remember to drain the soaking liquid as there is little condensation left in the container. This will definitely be our go-to cooking method with any kind of soufflé/collard mixture.
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