This is a big hit at parties when you bring in this flaming cake with the lights turned out! My good friend, Carol, fellow musician and "Tupperware Lady" from Arroyo Grande, California showed me how to do this. Try it. It really works very well!


1 box white cake mix
1 jar or can cherry pie filling
1 8-ounce carton whipped topping (thawed, not frozen)
1 large Butterfinger candy bar, crushed or shaved
6 (or more) sugar cubes
Lemon extract


Drain cherry pie filling, saving the liquid. Prepare the cake mix according to packing directions. Let cool 10 minutes. Turn the cake upside down onto a piece of wax paper. Crush or shave the candy bar. Save to use later on top of cake. To flame: Soak (6 or more) sugar cubes in lemon extract in a small cup or plastic container. Place cake on plate. Spread 1/2 or 3/4 of the jar of pie filling over the top of the cake or cut cake in half horizonally and spread filling between the two layers. Frost with whipped topping. Place 6 dollops of remaining pie filling on top of whipped topping. Nestle soaked sugar cubes in each dollop. Turn out lights and light the cubes! You may substitute yellow, chocolate, spice or any other flavor cake mix, and use peach or apple pie filling, according to taste.

Recipes Collected from Travels Cooking and Recipes Index Page Main Index Page

© 1997 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net
Material on this page and website may not be used or reproduced without owner's permission.
Intended for personal use only and not for uploading, publication or resale.

February 21, 1998

Background design by Mary and Elizabeth
Thanks for your wonderful designs.