Easy Bake Chocolate Cherry Cake

1. Preheat oven according to directions on the cake mix box for a 9″ round cake pan.
2. Line a 9″ round cake pan with waxed paper. Grease the waxed paper with butter or Pam Original spray.
3. Prepare the cake mix as directed (you’ll typically need eggs and oil). Pour the mix into the cake pan (if your mix was enough for two cake pans, use two and split the batter between them).
4. Spoon cherries over the cake batter, evenly distributing them across the top.
5. Bake according to directions on the box (the cake is done when the outer edges are firm and part of the middle bounces back; the fruit will keep it from being completely firm).
6. Let cool for 10 minutes in the pan.
7. Invert onto a wire rack.
8. Flip back over to cool completely on another wire rack.
9. Place on a plate and sift powdered sugar across the top.

Note: The gluten-free cake mix I used is Betty Crocker Gluten Free Chocolate Cake Mix. Each box makes one 9″ round cake layer. Another great gluten-free chocolate cake mix is made by Pamela’s.