A treat for a new crew - Cherry Meyer Lemon Cake

I started a new job in a different retail format this week. I am looking forward to learning a new business channel. One thing I do notice, I am indeed reached the "auntie"stage. My co-workers are much younger than me, they are very kind and I am learning the systems and all the new company lingual from them.

As a big Thank you for the week, I want to make them a little morning treat. This cake use a cake mix and a box of lemon pudding mix. I freeze some cherry in the summer and I am using those in here. Frozen cherry is readily available in the Grocer's freezer case. It's a one-bowl baking. Quite simple for a mid-week quick treat

Cherry Meyer Lemon Cake
1 box Cake mix
1 box lemon instant pudding mix
1 Meyer lemon. Zest the skin and juice the lemon.
1 cup water
1/3 cup oil
3 eggs
2 cups defrosted cherry
Directions
Preheat oven to 350 degrees
Spray or grease a 9x13" pan
In a large bowl, mix the cake mix with the pudding mix

Add lemon zest and the juice (about 1/8 of the cup)

Add water, oil and eggs.

Beat in medium speed till combined and increase to med-high beat, beat for 2 min till light.

Fold in 2 cups of cherries

Pour battery in the prepared pan

Bake for 45 min till a toothpick comes out clean when inserted in the center.

To make the sauce:

1 can Bing cherry

1 Meyer Lemon. Zest the skin and juice the lemon.

1/4 cup sugar

1/4 cup water

1 tbsp cornstarch

Directions:

Combine Cherry, lemon zest, juice and zest in a small sauce pan

Mix water with 1 tbsp cornstarch till smooth.

Bring the cherry mixture to a boil

Slowly add the cornstarch mixture to thicken.

Pour over the cake or serve on the side with the cake. I pour the sauce over the cake since I am taking it to work and mix the "journey" a little simpler.

Enjoy

Aloha