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Maraschino Cherry Cake (+Video)

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Maraschino Cherry Cake recipe uses a boxed cake mix, maraschino cherries and the most amazing, creamy frosting to top it all off!

AN EASY AND FLAVORFUL 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!  

slice of maraschino cherry cake on a small white plate with a bowl of maraschino cherries in the background.

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.
Maraschino Cherry Cake recipe from The Country Cook, two slices shown on two white plates.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • eggs
  • oil
  • water
  • maraschino cherry juice
  • almond extract
  • vanilla cake mix
  • maraschino cherries
  • cream cheese
  • butter
  • powdered sugar
Vanilla boxed cake mix, Maraschino cherries, almond extract, cream cheese, butter, eggs, oil, powdered sugar.

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

maraschino cherry juice added to cake mix in a yellow KitchenAid stand mixer.

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.

maraschino cherries added into prepared cake mix batter.

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.

maraschino cherry cake batter in a white Revol 13x9 baking dish.

When ready to make the frosting, mix together the softened cream cheese and butter in a large bowl, using an electric mixer.

softened butter and cream cheese mixed by an electric hand mixer in a clear glass bowl.

Then add in powdered sugar (start the mixer on slow so powdered sugar doesn't fly everywhere).

confectioners sugar added into softened butter and cream cheese in a clear Pyrex bowl.

 Then add in almond extract and maraschino cherry juice. Mix until smooth.

maraschino cherry cream cheese pink frosting.

 Then spread that yummy and pretty frosting on the cooled cake.

maraschino cherry fresh buttercream frosting spread on baked cherry cake using an offset spatula.

 Top slices with maraschino cherries.

Maraschino Cherry Cake slices with maraschino cherries on top.

 And dig in! Because of the cream cheese frosting, this does need to stay refrigerated if not all eaten immediately.

slice of cherry cake on a plate with a bite removed.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Maraschino Cherry Cake recipe from The Country Cook

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!
4.94 from 44 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Maraschino Cherry Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 369kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 3 large eggs
  • ½ cup oil
  • ¾ cup water
  • ¼ cup maraschino cherry juice
  • ½ teaspoon almond extract
  • 15.25 ounce box vanilla cake mix
  • 16 maraschino cherries, cut into quarters

For the frosting:

  • ½ block cream cheese (4 oz), softened to room temperature
  • ⅓ cup salted butter, softened to room temperature
  • 2 cups powdered sugar
  • ½ teaspoon almond extract
  • 1 Tablespoon maraschino cherry juice

Instructions

  • Preheat oven to 350F degrees. Spray a 9" x 13" baking dish with non-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 onto 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

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: July 2016
Updated and republished: January 2021

More Dessert Recipes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

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    Recipe Rating




  1. patricia

    5 stars
    I made this recently, it was so moist and flavors great but remember at a pot luck someone had a cherry cake ehich had mini chocolate chips and used a homemade chocolate frosting. Do you think I could add chocolate chips to this recipe.

    Reply

  2. Kat T.

    5 stars
    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.

    Reply

  3. Kerry Hylkema

    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!!

    Reply

    • Brandie @ The Country Cook

      Hope you love it! This is one of my most favorite recipes on my site!

      Reply

  4. Loohoo

    Im allergic to almonds, can i use vanilla extract?

    Reply

    • Brandie @ The Country Cook

      Yes, absolutely! Or you don't even need to add any extract 🙂

      Reply

  5. Lynn

    5 stars
    Excellent The only thing i did different is use more cherries in the batter. A definite keeper!

    Reply

  6. Lindsay

    5 stars
    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.

    Reply

  7. WILLIAM GNOSS

    5 stars
    Can I use more cherry juice in place of all that water & can I double the amount of chopped cherries I put in it?

    Reply

  8. Lori

    5 stars
    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.

    Reply

    • Brandie @ The Country Cook

      Thanks so much for coming back to leave a review Lori!! So happy you love this one!

      Reply

  9. Carlee

    5 stars
    That looks so good! I love maraschino cherries (and cake!) so this is on my must make list!

    Reply

    • Brandie (The Country Cook)

      You will love this cake!

      Reply

      • Diane

        5 stars
        Can I use an angel food cake mix?

      • Betty

        5 stars
        I have made it with angel food cake mix and a conf sugar glaze. It is scrumptious

  10. labbie1

    5 stars
    Wow! This was so good!!

    Reply

  11. Coco

    5 stars
    WHOA!! Outstanding recipe and it is so pretty!

    Reply

  12. Lisa Elliott

    5 stars
    Made it exactly to the recipe. We all loved it!

    Reply

  13. Chris

    5 stars
    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.

    Reply

    • Brandie @ The Country Cook

      Hey Chris! I am so happy you loved this one! Sure do appreciate you coming back to comment on it!

      Reply

  14. Ms. Catherine Melba Alston Hardy

    5 stars
    Thank you for this recipe. Very good and very easy.

    Reply

  15. Marsha Baker

    5 stars
    Oh WOW! That cake is gorgeous. I can hear it calling...even screaming...my name. =) Do you deliver? YUM.

    Reply

    • Brandie (The Country Cook)

      For you, yes! This is my new favorite.

      Reply

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