INTRODUCING THE CHERBLUBLE!
A Fruity 4th Of July Twist On The Cherpumple!
To take your big 4th of July blowout to the next level, I’ve created a red, white and blue summer version of The Cherpumple.
The Cherpumple, a three layer cake, each with a pie baked into it (CHERry, PUMkpkin, and appLE), is an original recipe from the Charles Phoenix Test Kitchen and the most talked about dessert to come along in years.
The Cherbluble replaces the autumnal pumpkin pie with a BLUeberry, the perfect patriotic compliment to the oh-so Americana CHERry and appLE. I KNOWWW !!! …
Although making one of these mouth-watering, awe-inducing sweet, tasty, treat sensations can be VERY intimidating … YOU CAN DO IT!
WARNING: DON’T LET THE CHERBLUBLE RULE YOU!
But, during the time of the actual making, baking of and serving of a Cherpumple or Cherbluble, it will try to rule you. They have superpowers!
For presentation, oh-so carefully place your CHERBLUBLE on the tallest and best cake plate you can by, borrow or steal! Then proudly place it in the center of the most prominent table in the house or patio. When it’s time to serve your pretty pie-stuffed party cake, gather all of your guests around. This is a memorable moment! Cut into it with great gusto. Vintage electric knives work great, btw. Be prepared for oohs and ahs and gasps … and for one or more guests to run away in fear. But trust me, they will be back!
For extra fancy festive fun (it is the 4th of July after all), top your culinary concoction off with sparklers and/or tongue-tickling Pop Rocks. There are NO rules!
Serve your Cherbluble generously with American pride!
BTW, if your CHERBLUBLE falls, fails or hemorrhages, before or during the serving of it, don’t skip a beat, and act like it was meant to happen !!! …
Here’s to and cheers to your CHERBLUBLE and YOU !!! …
THE CHERBLUBLE RECIPE
WHAT YOU WILL NEED:
3 8″ round cake pans
3 boxes white cake mix
1 8″ frozen cherry pie
1 8″ frozen blueberry pie
1 8″ frozen apple pie
Eggs, oil and water, according to cake mix instructions
6 tubs of cream cheese frosting
10 packs of Blueberry and Strawberry Pop Rocks (optional)
Bake pies (I prefer Sara Lee), according to instructions, and cool to room temperature overnight.
Mix each box of cake separately, according to instructions. Generously (very generously, really) add red and purple-y blue food coloring to the cherry and blueberry layers. NOTE: You will get prettier results using professional food coloring rather than the stuff you get at the supermarket (especially the blue).
For each layer, pour about 2/3 of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push pie down lightly until the batter begins to seep around the edge of the pie.
Pour enough batter on top to cover the pie. Bake cake (with pie in it) according to box instructions, but make sure it is well done! Cool and remove from pans. Frost it like you mean it. Add Pop Rocks.
MAKE SURE YOUR PIES ARE BAKED UNTIL WELL DONE!
DO NOT REFRIGERATE YOUR PIES AFTER BAKING.
ONCE THE PIES ARE BAKED IN THE CAKES, COOL TO ROOM TEMPERATURE, THEN FREEZE UNTIL IT’S TIME TO FROST.
IT IS BEST TO FROST THE CAKE FRESH OUT OF THE FREEZER.
STORE CAKE IN FRIDGE, UNTIL JUST A FEW HOURS BEFORE TIME TO SERVE