MARASCHINO CHERRY CAKE
This easy 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! Also, it’s so darn pretty!
VIDEO INCLUDED BELOW:
I had an old Betty Crocker recipe for cherry cake. It was a totally from-scratch cake and involved sifting and making layers and it had a ton of frosting. A very good recipe but I wanted to make something a whole lot simpler than all of that. So, I used a boxed cake mix, added some of my on-sale (woot! woot!) maraschino cherry juice and used my own cream cheese frosting recipe. I also added a touch of almond because it just goes so darn well with cherries!
WHAT YOU’LL NEED:
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.
Enjoy!
Originally published: July 2016
Updated and republished: May 2019
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!
Print Pin RatePrep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 369kcal
Ingredients
For the cake:
- 3 eggs
- 1/2 cup oil
- 3/4 cup water
- 1/4 cup maraschino cherry juice
- 1/2 tsp almond extract
- 1 (15.25 oz) box vanilla cake mix
- 16 maraschino cherries, cut into quarters
For the frosting:
- 1/2 block cream cheese (4 oz), softened to room temp
- 1/3 cup salted butter, softened to room temp.
- 2 cups powdered sugar
- 1/2 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
Because of the cream cheese frosting, this does need to stay refrigerated if not all eaten immediately.
Nutrition
Calories: 369kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 324mg | Potassium: 32mg | Sugar: 38g | Vitamin A: 4.3% | Calcium: 8.7% | Iron: 5.4%
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CRAVING MORE CHERRY RECIPES? YOU GOTTA TRY THESE!
CHERRY DUMP CAKE
CRESCENT CHERRY CHEESECAKE COBBLER
SKILLET CHERRY COBBLER
CHERRY ALMOND POKE CAKE
Marsha Baker says
July 27, 2016 at 1:47 amOh WOW! That cake is gorgeous. I can hear it calling…even screaming…my name. =) Do you deliver? YUM.
Brandie (The Country Cook) says
July 27, 2016 at 2:07 pmFor you, yes! This is my new favorite.
Ms. Catherine Melba Alston Hardy says
August 1, 2016 at 7:11 pmThank you for this recipe. Very good and very easy.
Chris says
May 12, 2018 at 7:38 pmThis 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.
Brandie @ The Country Cook says
May 14, 2018 at 6:52 pmHey Chris! I am so happy you loved this one! Sure do appreciate you coming back to comment on it!
Lisa Elliott says
August 7, 2018 at 11:53 amMade it exactly to the recipe. We all loved it!
Coco says
December 31, 2018 at 6:46 pmWHOA!! Outstanding recipe and it is so pretty!
labbie1 says
April 27, 2019 at 10:48 pmWow! This was so good!!
Carlee says
April 28, 2019 at 5:35 pmThat looks so good! I love maraschino cherries (and cake!) so this is on my must make list!
Brandie (The Country Cook) says
August 6, 2016 at 9:08 pmYou will love this cake!
Diane says
December 13, 2017 at 6:58 pmCan I use an angel food cake mix?