- 1 packet Apple Cherry Dip Mix
- 1 pkg. yellow cake mix
- 3 eggs
- 1-1/4 cups water
- 1/3 cup oil
- 1 cup sour cream
Preheat oven to 350 degrees. In a large bowl, place ALL ingredients. With an electric mixer, blend on low speed, then mix on medium speed for 1 minute. Pour batter into a greased bundt or tube pan. Bake for 45 to 55 minutes or until done. The cake is done when top springs back to touch or when a toothpick is inserted and comes out clean. cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake. Spoon any excess glaze from the plate back onto the cake.
- 1 cup powdered sugar
- 1 Tablespoon maraschino cherry juice or 1 teaspoon vanilla extract
- 1 to 2 Tablespoons milk, to reach desired consistency
- Apple Cherry Dip Mix
- 8 oz. cream cheese, softened
- 1 egg
- 1 pkg. refrigerated sugar cookie dough cubes
Mix Apple Cherry Dip Mix, softened cream cheese and one egg well. Chill for at least 1 hour. Spray mini muffin pan with a non stick baking spray and press enough sugar cookie dough into pan creating a cup. Fill the cups with 1 Tbsp. of the Apple Cherry Dip mixture. Chill cups in the refrigerator 1 hour before baking. Pre heat oven to 350° and bake mini tarts for 15-20 minutes or until center of tart is set. Allow mini tarts to cool on a cooling rack before serving.