Line lid from 1 pan with plastic wrap to overhang sides by 2 inches. Stir chopped cherries and juice into ice cream; spread in lid. Cover with wrap; freeze until firm, 2 hours. Preheat oven to 350 degrees F. Grease pans.
At low speed, beat cake mix, eggs, sour cream 3/4 cup water and extract until combined. At medium high speed, beat 2 minutes. Divide between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool. Return 1 cake layer to pan.
Invert ice cream onto layer; remove lid and wrap. Top with remaining layer. Wrap; freeze until ready to serve. Unwrap cake; invert onto plate. Spread with topping. If desired, top with sugar and cherries for a decorative look.
By Robin from Washington, IA
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!