Jackson Pollock Cake-Recipes for Baking


· 1 box yellow cake mix

· 1 stick of unsalted butter, softened

· 1 T sugar

· 1 T vanilla extract

· 3 eggs

· 1 1/3 c milk

· 3 T sour cream

· 1 can cherry pie filling

· (frosting) 1 stick unsalted butter

· (frosting) 1 T vanilla extract

· (frosting) 5 c powder sugar

· (frosting) 2-3 T milk


1. Preheat oven to 350 F.

2. Using a stand or hand mixer, whip butter and sugar until fluffy; add vanilla.

3. Add one egg at a time, mix on low speed.

4. Alternate cake mix and milk until completely blended.

5. Add sour cream. Do not over mix.

6. Spray 2 -9” round pans with nonstick cooking spray. Divide batter between pans and cook for 26-28 minutes.

7. Let cakes cool completely on cooling rack.

8. Time to make frosting! Whip butter in mixer until fluffy. Slowly add 2 1/2 cups of powder sugar , vanilla and 1 T milk.

9. Add remaining sugar and milk until you get a spreadable consistency. Set aside.

10. Place one cake on cake plate. Using decorating bag or Ziploc bag and pipe a thick layer of frosting around edge to form a barrier for filling.

11. Spread cherry pie filling on top of cake. The frosting barrier will prevent filling from spreading out.

12.  Add second cake layer. Spread remaining icing over entire cake. Top and sides.

13. (optional) melt semi sweet chocolate and use spoon or small spatula to fling chocolate over cake

Original Recipe found at Jackson Pollock Cake-Recipes for Baking Series