Maraschino Cherry Cake recipe uses a boxed cake mix, maraschino cherries and the most amazing, creamy frosting to top it all off!
EASY MARASCHINO CHERRY CAKE
This easy Maraschino Cherry Cake recipe is not only easy to make but it is absolutely delicious. I promise that everyone will be so impressed and will fall in love with this cake!
TIPS FOR MAKING THIS CHERRY CAKE:
- I think the almond extract is necessary in this recipe. It really turns this from a good cake to an amazing cake. If you absolutely won't use almond extract or can't find it, then just leave it out.
- This is a homemade frosting that is incredibly easy. Just make sure your cream cheese is completely softened to room temperature or it won't mix up nice and smooth.
- You can also purchase a store-bought cream cheese frosting and stir in a little maraschino juice and almond extract.
- This cake needs to be stored, covered in the refrigerator and will keep for up to 3 days. It can also be frozen. Just store in an airtight container and it will keep for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cake:
eggs
oil
water
maraschino cherry juice
almond extract
vanilla cake mix
maraschino cherries
For the frosting:
cream cheese
butter
powdered sugar
almond extract
maraschino cherry juice
HOW TO MAKE MARASCHINO CHERRY CAKE
Preheat oven to 350f degrees. Spray a 9"x 13" baking dish with no-stick cooking spray. In a large bowl, using a stand mixer or an electric mixer, start mixing all the 'wet' ingredients together: eggs, oil, water, maraschino cherry juice and almond extract
Then add in cake mix. Stir well to combine. If using a stand mixer, you will need to scrape down the sides of the bowl to make sure it mixes completely. Gently stir in the chopped maraschino cherries.
Pour batter into prepared baking dish. Bake for about 30 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before making the frosting.
When ready to make the frosting, mix together the softened cream cheese and butter in a large bowl, using an electric mixer.
Then add in powdered sugar (start the mixer on slow so powdered sugar doesn't fly everywhere).
Then add in almond extract and maraschino cherry juice. Mix until smooth.
Then spread that yummy and pretty frosting on the cooled cake.
Top slices with maraschino cherries.
And dig in! Because of the cream cheese frosting, this does need to stay refrigerated if not all eaten immediately.
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EASY MARASCHINO CHERRY CAKE
Maraschino Cherry Cake recipe uses a boxed cake mix, maraschino cherries and the most amazing, creamy frosting to top it all off with. So good!
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Servings: 12
Calories: 369kcal
Ingredients
For the cake:
- 3 eggs
- ½ cup oil
- ¾ cup water
- ¼ cup maraschino cherry juice
- ½ tsp almond extract
- 1 (15.25 oz) box vanilla cake mix
- 16 maraschino cherries, cut into quarters
For the frosting:
- ½ block cream cheese (4 oz), softened to room temp
- ⅓ cup salted butter, softened to room temp.
- 2 cups powdered sugar
- ½ tsp almond extract
- 1 tbsp maraschino cherry juice
Instructions
- Preheat oven to 350f degrees.
- Spray a 9" x 13" baking dish with no-stick cooking spray.
- In a large bowl, using a stand mixer or an electric mixer, start mixing all the 'wet' ingredients together (eggs, oil, water, maraschino cherry juice and almond extract.)
- Then add in cake mix.
- Stir well to combine.
- If using a stand mixer, you will need to scrape down the sides of the bowl to make sure it mixes completely.
- Gently stir in the chopped maraschino cherries.
- Pour batter into prepared baking dish.
- Bake for about 30 minutes until an inserted toothpick comes out clean.
- Allow cake to cool completely before making the frosting.
- When ready to make the frosting, mix together the softened cream cheese and butter in a large bowl, using an electric mixer.
- Then add in powdered sugar (start the mixer on slow so powdered sugar doesn't fly everywhere.) Finally, add in almond extract and maraschino cherry juice.
- Mix until smooth.
- Then spread that yummy and pretty frosting on the cooled cake.
- Top slices with maraschino cherries.
Video
Notes
- I think the almond extract is necessary in this recipe. It really turns this from a good cake to an amazing cake. If you absolutely won't use almond extract or can't find it, then just leave it out.
- This is a homemade frosting that is incredibly easy. Just make sure your cream cheese is completely softened to room temperature or it won't mix up nice and smooth.
- You can also purchase a store-bought cream cheese frosting and stir in a little maraschino juice and almond extract.
- This cake needs to be stored, covered in the refrigerator and will keep for up to 3 days. It can also be frozen. Just store in an airtight container and it will keep for up to 3 months.
Nutrition
Calories: 369kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 324mg | Potassium: 32mg | Sugar: 38g | Vitamin A: 215IU | Calcium: 87mg | Iron: 1mg
Nutritional Disclaimer
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Originally published: July 2016
Updated and republished: January 2021
Oh WOW! That cake is gorgeous. I can hear it calling...even screaming...my name. =) Do you deliver? YUM.
For you, yes! This is my new favorite.
Wow! This was so good!!
That looks so good! I love maraschino cherries (and cake!) so this is on my must make list!
You will love this cake!
Can I use an angel food cake mix?
I have made it with angel food cake mix and a conf sugar glaze. It is scrumptious
Thank you for this recipe. Very good and very easy.
Made it exactly to the recipe. We all loved it!
This is a very good cake recipe. It is easy to make. I like that it starts with a cake mix but the added ingredients make it special. It is moist and really good. I served it to company and it everyone liked it.
Hey Chris! I am so happy you loved this one! Sure do appreciate you coming back to comment on it!
WHOA!! Outstanding recipe and it is so pretty!
This cake is easy and tastes amazing. I made it for Easter and everyone loved it so much that now I make it for Christmas too.
Thanks so much for coming back to leave a review Lori!! So happy you love this one!
Can I use more cherry juice in place of all that water & can I double the amount of chopped cherries I put in it?
This recipe is ahhhh-mazing! I didn’t expect my family of 6 to like it (there’s usually someone nay-saying) but it got rave reviews all around. Thank you!
Could I make these into cupcakes? I’m sure I could but I’m wondering if anyone’s ever tried and if there’s any tips out there.
Excellent The only thing i did different is use more cherries in the batter. A definite keeper!
Im allergic to almonds, can i use vanilla extract?
Yes, absolutely! Or you don't even need to add any extract 🙂
This looks amazing!! I'm going to make it for Valentine's Day and I think I will make it into cupcakes. I can't wait. I'll keep you posted!!
Hope you love it! This is one of my most favorite recipes on my site!
I made this cake for my mom's 75 th birthday. It was "so good", I'm making it for Mother's Day too . Thank You for such a wonderful recipe that I can share with my family.