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“Life is a Bowl of Cherries” Jubilee Cake
Oct 16, 2013 | 11255 views | 0 0 comments | 1009 1009 recommendations | email to a friend | print
“Life is a Bowl of Cherries” Jubilee Cake
“Life is a Bowl of Cherries” Jubilee Cake
download “Life is a Bowl of Cherries” Jubilee Cake

By Carol Hurst

Olde Town Spice Shoppe

Great tasting and looking cake with surprise ingredient- melted ice cream! Great cake for special occasions!



1 box white cake mix (any brand, without pudding)

2 cups cherry ice cream, melted (I used Blue Bunny, Bordeaux Cherry Chocolate)

3 large eggs, room temperature

Cake Filling

1 lb powdered sugar

¼ cup cherry ice cream, melted

1 jar maraschino cherries, diced (remove 8 with stems and set aside for topper)

1 stick butter, softened to room temperature

1 8 oz package cream cheese, softened to room temperature

1 tbl milk (optional- to thin the filling a little)

Chocolate Glaze Topping

¾ cup chocolate chips, semi-sweet

3 tbl butter

1 tbl light corn syrup

1/2 tsp vanilla paste (substitute: vanilla extract)

8 maraschino cherries (from the jar above)

Cake sprinkles 


Preheat oven to 350 degrees. Prepare a bunt pan with spray oil or butter, and dusted with white flour to ensure the cake comes out easily.

For the cake: Combine the cake ingredients with a mixer and blend for two minutes. Pour the thick batter in to the prepared bunt pan and bake for 35-40 minutes. Let cool in the pan for 30 minutes, then remove from the pan and continue to cool. Once cool, cut the cake lengthwise in half.

For the filling: Blend the butter, cream cheese and melted ice cream together. Slowly add the powdered sugar. Once all incorporated, blend in the diced cherries and refrigerate the filling until ready to assemble the cake.

For the glaze topping: Combine the butter, chocolate and syrup in a double boiler and heat until melted and combined. Or heat in the microwave on low until melted, stir. Then add the vanilla paste.

To assemble the cake, lay the bottom half on your cake plate. Thickly dollop on the filling to cover the cut cake surface. Add the top cake layer lightly atop the filling. Pour the chocolate cake glaze over the top of the cake, letting it drip down the sides. Adorn the cake with the 8 cherries and any other decorations you want to add.

Keep refrigerated.

Chef Carol Hurst was featured on her local Fox station in a story about “Life is a Bowl of Cherries” Jubilee Cake.

Watch Carol prepare her recipe: VIEW VIDEO

View ALL Carol's recipes in the Clipper


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