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There are days when you want to bake something eye-catching and delicious without a huge grocery list or hours in the kitchen. This 6-ingredient cherry cake is my go-to for potlucks birthdays or whenever a sweet fruity treat calls my name. Its soft tender crumb comes together in one bowl and the creamy cherry-flecked frosting will make you swoon. Plus the burst of cherry and almond gets compliments every time.
When I first tried this I was amazed how quickly everyone devoured it at our church picnic. Friends always ask for the recipe whenever I bring this cake for dessert.
Ingredients
- White cake mix: makes it easy to get that classic soft crumb look for a reputable brand with a fine texture
- Large eggs: provide structure and richness use fresh eggs for the best rise
- Baking powder: gives extra lift just check the date to ensure freshness
- Vanilla extract: brings warmth try to use pure extract for better flavor
- Almond extract: adds a signature cherry flavor punch go for pure not imitation if possible
- Cherry pie filling: creates juicy sweet bursts throughout opt for thick filling with whole cherries if you can
- Cream cheese: for frosting makes it luscious choose full fat for the creamiest result
- Unsalted butter: in frosting adds richness and balance to the tang look for butter that is just softened
- Powdered sugar: sweetens and thickens the frosting sift before adding for smoothness
- Maraschino cherries: optional as garnish for that lovely retro look choose those with stems for flair
Step-by-Step Instructions
- Prepare the Baking Pan:
- Lightly grease or spray a thirteen by nine inch pan to prevent sticking. This helps the cake release cleanly and keeps the edges soft.
- Preheat and Reserve Filling:
- Set the oven to three hundred twenty five degrees F. Measure one third cup of cherry pie filling and set aside for the frosting. Using this sweetens and colors the frosting naturally.
- Mix Cake Batter:
- In a large bowl mix cake mix eggs baking powder vanilla and almond extracts and the rest of the cherry pie filling. Start at low speed so it does not splash then beat at medium until creamy and all dry bits are incorporated. This ensures an even crumb and juicy cherries in every bite.
- Bake the Cake:
- Pour batter into the prepared pan leveling it with a spatula. Bake for forty five minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan so the frosting will set smoothly.
- Make the Cherry Cream Cheese Frosting:
- Beat the softened cream cheese and butter together on medium until smooth and creamy. Add in the reserved cherry pie filling vanilla and almond extracts and mix to combine. Blend until cherries break down into small bits tinting the frosting pink. Slowly add powdered sugar on low so it does not fly out then beat until fluffy and spreadable. Keep the frosting cold until ready to use for perfect swirls.
- Frost and Garnish:
- Spread the cherry cream cheese frosting over the cooled cake smoothing it to the edges. For extra flair and fun top each slice with a maraschino cherry just before serving.
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Cherry pie filling is my favorite part because it makes the cake so moist and pretty. I remember my grandma always putting maraschino cherries on top and that touch always makes me think of her laughter in the kitchen.
Storage Tips
Keep the frosted cherry cake covered in the fridge. It stays fresh for four days and the flavors deepen as it chills. If you want to make it ahead let the cake cool wrap tightly then frost just before serving for best texture.
Ingredient Substitutions
If you do not have almond extract you can double the vanilla for a more classic flavor. For extra richness use a strawberry or blueberry pie filling in place of cherry but the color and taste will be different. Neufchâtel cheese works if you want a lighter frosting.
Serving Suggestions
This cake makes a beautiful birthday centerpiece sliced into neat squares with a cherry on top of each piece. Pair it with hot coffee creamy vanilla ice cream or a dollop of whipped cream for a special touch.
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Cultural and Historical Context
Cherry and almond is a well loved pairing in classic American baking thanks to the way almond extract enhances the cherry flavor. This sheet cake style is a nod to retro potluck desserts often seen at family reunions and church suppers for generations.
Recipe FAQs
- → Can fresh cherries be substituted for cherry pie filling?
Fresh cherries provide a different texture and moisture content. For best results, use canned cherry pie filling as it ensures the right consistency and sweetness.
- → Is it necessary to soften cream cheese and butter before making the frosting?
Yes, gently softening cream cheese and butter locks in creaminess, making the frosting easier to blend and spread smoothly on the cooled cake.
- → How should this cake be stored?
Store leftovers covered in the refrigerator to maintain freshness and preserve the creamy texture of the frosting.
- → Can this dessert be prepared ahead?
Absolutely. It can be baked and frosted a day in advance. For best results, add maraschino cherry garnish just before serving.
- → Is it possible to use a different extract instead of almond?
Vanilla extract provides a classic flavor, but almond extract intensifies the cherry notes. Both work—adjust to your preference.
- → Can a hand mixer be used if there’s no stand mixer?
Yes, a hand mixer works well for both cake and frosting. Mix slowly when adding powdered sugar to avoid spills.