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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&;#33;
AN EASY AND FLAVORFUL 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&;#33; Â
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE MARASCHINO CHERRY CAKE
Preheat oven to 350f degrees. Spray a 9×13-inch 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&;#33; Because of the cream cheese frosting‚ this does need to stay refrigerated if not all eaten immediately.
CRAVING MORE RECIPES&;#63;
Cherry Almond Poke CakeCherry Chocolate Chip BarsCherry Chocolate Chip CupcakesShirley Temple Cake (+Video)Cherry Pie Bites (+Video)Black Forest Poke CakeCherry Dump CakeCrescent Cherry Cheesecake CobblerSkillet Cherry CobblerCherry Crumble Bars
Originally published: July 2016Updated photos and republished: April 2024
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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&;#33;
Course DessertCuisine American
Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes
Servings 12
Calories 369kcal
Author Brandie @ The Country Cook
IngredientsFor the cake:3 large eggs½ cup oil¾ cup water¼ cup maraschino cherry juice½ teaspoon almond extract1 box vanilla cake mix16 maraschino cherries‚ cut into quartersFor the frosting:4 ounces (1/2 block) cream cheese‚ softened to room temperatureâ…“ cup salted butter‚ softened to room temperature2 cups powdered sugar½ teaspoon almond extract1 Tablespoon maraschino cherry juice
InstructionsPreheat oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray.In a large bowl‚ using a stand mixer or an electric mixer‚ start mix together 3 large eggs‚ 1/2 cup oil‚ 3/4 cup water‚ 1/4 cup maraschino cherry juice and 1/2 teaspoon almond extract. Then add in 1 box vanilla 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 16 maraschino cherries‚ cut into quarters. 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 4 ounces (1/2 block) cream cheese‚ softened to room temperature and 1/3 cup salted butter‚ softened to room temperature in a large bowl‚ using an electric mixer or a stand mixer. Then add in 2 cups powdered sugar (start the mixer on slow so powdered sugar doesn't fly everywhere.) Finally‚ add in 1/2 teaspoon almond extract and 1 Tablespoon 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.
You can also purchase a store-bought cream cheese frosting and stir in a little maraschino juice and almond extract.Â
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.
NutritionCalories: 369kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Sodium: 324mg | Sugar: 38g