CAKE MIX IN A JAR RECIPES

Steps:

• For the CakePreheat the oven to 350 degrees, grease and flour 3 (8x2 inch) round pans In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.  If  using cherry jell-o powder instead of cherry extract, add now. Add the remaining ingredients to the bowl. and mix on medium speed for 1 minute.  Scrape the sides and bottom of the bowl and mix on medium speed for 1 to 2 more minutes ( a little longer if using a hand mixer).  Add the chopped cherries during the last minute of mixing. Pour into prepared pans and bake for 25 to 30 minutes.  Check at 25 minutes, with a toothpick inserted into the center, when it comes out clean or with just a few crumbs attached, it is done. Cool in the pans 5 to 10 minutes then turn out. Cherry Cream Cheese FrostingCut the slightly softened butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and cherry extract. Gradually add the powdered sugar beating on low speed until blended (cover bowl with a towel to keep a cloud of powdered sugar from floating over your kitchen). Add the gel color at this point, increase mixing speed to low to medium and beat until fluffy, don't over beat. Over mixing will make your frosting too soft. You may need to chill the frosting 10 to 15 minutes until it is the spreading consistency you like. If piping with the frosting, you will need to chill a short while. You can make it in advance, refrigerate and when ready to use, let it soften slightly then remix. Do Not Soften in the Microwave. Assembling the CakePlace the first cooled cake layer onto your cake plate or pedestal. Using a pastry brush, lightly apply maraschino cherry juice onto the cake layer. Just a light coating is enough. Spread with a layer of cherry cream cheese frosting- I stop about 1/4 inch from the edge of the cake. Apply the next cake layer, brush on the cherry juice, and repeat. Add the final cake layer, and frost the cake with cherry cream cheese frosting. I like to freeze the cake for about 10-15 minutes after crumb coating and then apply the final coat. If the cream cheese frosting is too soft, chill to firm it up. I applied the frosting with a bit of swirly texture. I added a spiral to the top of the cake with my offset spatula by starting in the center of the cake and then spiral out as I rotated the cake on a turntable. I then added stars around the top edge of the cake with a 2D piping tip and topped each star with a maraschino cherry.

Steps:

• Preheat oven to 350°F. Lightly grease 1 rimmed (18x13-inch) baking sheet with cooking spray, then line with parchment paper. Or, alternatively, lightly grease 2 (9x13-inch) rimmed baking sheets with cooking spray and line with parchment paper. Prepare cake mix according to recipe instructions. Fold 2/3 cup sprinkles into batter if using, then spread batter into prepared baking sheets. Bake in preheated oven 20-23 minutes, rotating halfway through, or until a toothpick inserted in the center of the cake comes out clean.
• Let cake cool 10 minutes in pan, then invert onto a wire rack to cool completely, about 30 minutes. Meanwhile, prepare Cream Cheese Frosting and place in a piping bag. If all frosting does not fit in one bag, do this in batches. Place cooled cake on a cutting board. Use a mason jar to cut 18 circles of cake; set aside.
• Assemble the Jars: Place one circle of cake in a mason jar, lightly pressing cake to very bottom of jar. Pipe frosting about 1/2-inch thick on top of cake layer, then top with a second cake layer. Pipe another 1/2-inch of frosting on top of second layer, then add one final layer of cake and a final 1/2-inch layer of frosting. Sprinkle with sprinkles, if desired. Place lid on mason jar and repeat with remaining cake, frosting, and sprinkles.