{Recipe} Black Cherry White Chocolate Cupcake in a Jar

This cake, my friends encompasses several of my loves in life all into one perfect little bite. I was known in high school for being a connoisseur of all things black cherry.  Black cherry soda, black cherry ice cream, you name it to this day I LOVE it.  Other loves; Jell-o, white chocolate, white cake & and luscious whipped cream.  Generally you think of all of these ingredients and they don’t normal play nice with each other, but I’m hear to tell you they DO!!

Have you heard of a Jell-o cake or a poke cake?  This is a fun summer treat where you bake a white or vanilla cake,  poke holes in it with a toothpick and pour liquid Jell-o slowly into the cake.  It’s generally made with strawberry Jell-o and then topped with whipped cream or Cool Whip and it’s super yummy.  What I’ve done it incorporated a few new twists on the classic to make something heavenly, here’s what you will need…

Cake

1 box of white or vanilla cake mix

Prepare according to package directions and bake in one of the following methods, 9x13 pan, cupcakes or cupcakes in a jar.  I would steer clear of a layered cake application, because after you add the jell-o this cake is super moist. 

Personally, I have fallen in love with the cupcake in a jar! I’ve seen a lot of people baking cupcakes, cutting them up and then adding them to a jar and then topping with frosting.  Did you know that you could bake the cake directly in the jar? 

I use the 4 oz. wide mouth jars and I fill the jar up a little over half way to prevent the cake spilling over and causing a big mess.  I also baked the cake a little longer that the normal cupcake time because it is a little bigger than your standard cupcake.  I baked it for a solid 30 minutes. 

Jell-o

1 small box of Black Cherry Jell-o

Boil one cup of water and dissolve jell-o in water, stirring mixture for 2 minutes until completely dissolved.  Add one cup of cold water.

With a fork or a toothpick poke holes into cooled caked and gently pour jell-o mixture over the cake.  Refrigerate for at least three hours.

Creamy Topping

1 small box of instant white chocolate pudding mix

1 cup of milk

1 container of Cool Whip

Mix instant pudding with milk until completely smooth {I used my trusty Magic Bullet} and then combine with Cool Whip.  Place in piping bag and pipe onto cupcakes or frost your cake with the luscious mixture.

Upside-Down Pineapple Cherry Cobbler

When I was growing up, my amazing mother cooked every meal at home. My darling little sister was the baker of the family, and would force me to choose a cookie recipe from Mrs. Field's cookbook every day. Needless to say, I didn't learn the art of cooking or baking at an early age. Truth be told, the first real meal I ever undertook was the first night of marriage at home... chicken-fried steak. Good thing I lived about six houses from my mother-in-law, and she grew her own aloe vera plants! I was nearly burned to death from sizzling oil up both arms!! Since then, I have perfected the art of easy, yet impressive cooking.

This family heirloom is a wonderful, fast and easy, "dry" recipe you can have in your cupboards for a throw-together dessert that is still going to knock the socks off your guests!

Upside-down Pineapple Cherry Cobbler

One box of yellow cake mix (dry)
One stick of butter
One can of crushed pineapple
One can of cherry pie filling

Grease a cake pan and dump the cherry and pineapple cans (juice and all) in the bottom. Mix well. I sincerely hate nuts in my desserts but the nut fanatic may add chopped walnuts at this point as well.

 

Sprinkle the dry cake mix evenly over the top. Roughly chop the butter over the entire surface.

 

And to quote one of my favorite movies ("Steel Magnolias") Bake @ 350 for about 20-25 minutes until golden bubbly! Just add vanilla ice cream to cut the sweetness.

Enjoy this easy family treat anytime with under five minutes of prep! If you are as busy as I am, you can impress in no time :)