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Cake in a Glass

I like serving this cake in a glass because of the beautiful colors. It shows my friends that they are thought of and are special to me.
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Prep Time 35 minutes
Cook Time 20 minutes
Refrigerate 1 hour
Total Time 1 hour 55 minutes
Servings: 24
Course: Dessert
Ingredients Method

Ingredients
  

Cake
  • 1 (16.5 oz) Package Devil's Food Cake Mix
  • 3 Large Eggs
  • 1/2 cup Vegetable Oil
  • 1 cup Whole Buttermilk
  • 1 cup Sour Cream
  • 1 tsp. Chinese Five-Spice Powder
  • 3 (21 oz) Cans Cherry Pie Filling
White Chocolate Whipped Cream
  • 2 cup Heavy Whipping Cream
  • 1 (3.3 oz) Package White Chocolate Instant Pudding
Garnish
  • Chopped Walnuts
  • Maraschino Cherries
  • Fresh Mint Leaves

Method
 

Cake
  1. Preheat oven to 350 degrees
  2. Line 2 (12 well) muffin pans with paper liners, set aside
  3. Sift cake mix into a medium bowl, set aside
  4. In a large bowl, combine eggs, oil, buttermilk, sour cream, and Chinese Five-Spice powder, whisk well
  5. Add cake mix, stirring until combined
  6. Fill wells of prepared muffin pans three-quarters full
  7. Bake for 18-20 minutes, or until a wooden toothpick inserted in the center comes out clean
  8. Let cool in pans for 10 minutes
  9. Transfer cupcakes to wire racks, and let cool completely
  10. Cut cupcakes in half horizontally, and place bottom halves in 24 stemmed glasses
White Chocolate Whipped Cream
  1. In a large bowl, combine cream and pudding mix
  2. Beat at medium-high speed with an electric mixer until stiff peaks form
Finishing Touches
  1. Place White Chocolate Whipped Cream in a pastry bag fitted with a large open-star tip (Wilton #1M)
  2. Pipe whipped cream on top of cupcake halves
  3. Spoon cherry pie filling on top of cream, and pipe more whipped cream on top
  4. Add top halves of cupcakes to glasses, and top with more whipped cream
  5. Garnish each with walnuts, a cherry, and sprig of fresh mint
  6. Refrigerate for 1 hour before serving