Best Ever Easy Cherry Cake

A soft pink cherry cake topped with luscious almond frosting is the sweet surprise every table deserves I love keeping this recipe tucked away for family birthday parties or last minute gatherings because it is so reliable and impressive With maraschino cherries throughout and festive flavor in every bite this easy cherry cake is always a conversation starter

I first baked this cake on a whim for a neighbor’s dessert exchange It vanished so fast I had to promise the recipe to everyone before the night was over

Ingredients

• Cherry chip cake mix: gives a sweet base and lovely color Look for brands with bright cherry bits for best appearance
• Eggs: for structure and richness Use large eggs at room temperature to blend smoothly
• Oil: makes the crumb moist and tender I use a neutral oil like canola or vegetable
• Water: helps the batter come together Cold tap works fine but filtered water keeps flavors clean
• Jello cherry flavor: intensifies cherry notes Choose a bright red mix for vibrant color
• Maraschino cherries: chopped for juicy bursts Pick cherries that are brightly colored and not too mushy for best texture
• Unsalted butter: softened for creamy frosting Always use real butter for the best flavor
• Cream cheese: softened for tangy balance to the sweetness Buy full fat and let it come to room temperature first
• Almond extract: brings out cherry flavor Look for pure almond extract for natural taste
• Powdered sugar: sweetens and thickens frosting Sift if needed for a silky texture
• Heavy cream: for fluffy spreadable frosting Start with a little and add only as needed for a rich but not runny icing

Instructions

Preheat and Prepare Pan:

Set your oven to 350 degrees Spray a ten by fifteen inch jelly roll pan with non stick spray and for extra insurance line with parchment paper and lightly respray This helps your cake release cleanly

Blend Cherries:

Drain maraschino cherries well Place in a food processor and pulse until chopped into small bits Avoid making a puree You want flecks of cherry running throughout the cake

Mix Batter:

In a large bowl combine the cherry chip cake mix eggs oil and water Mix with a hand or stand mixer until the batter is completely smooth and thick Add the cherry Jello mix and blended cherries Stir gently There should be no dry pockets

Bake:

Pour the batter into your prepared jelly roll pan and smooth out evenly Place in the oven and bake for thirty minutes or until a toothpick inserted in the center comes out clean For even baking rotate the pan halfway through

Cool Completely:

Let the cake cool in the pan on a wire rack Do not try to frost until fully cooled or the frosting will melt and slide off

Make Frosting:

With an electric mixer beat softened butter and cream cheese together until creamy Slowly beat in powdered sugar and almond extract Then add heavy cream one tablespoon at a time Beat until the icing is thick yet spreadable It should hold swirls and peaks without dripping

Frost and Serve:

Spread the frosting evenly over the cooled cake using an offset spatula or the back of a spoon Swirl for a pretty finish Slice and share

There is something about almond extract in the frosting that reminds me of my grandmother’s kitchen She always kept a little bottle tucked away just for special bakes like this The first time I made this cherry cake I let my daughter lick the spoon she laughed at the pretty pink color and that sweetness instantly became part of our family memories

Storage Tips

Keep leftovers tightly sealed or in an airtight container at room temperature for one day Refrigerate for up to four days Bring slices to room temperature before serving for the fluffiest texture The frosting firms up once chilled which actually makes it easier to pack lunches

Ingredient Substitutions

You can use white cake mix with chopped maraschino cherries if you do not find cherry chip Add a little extra cherry Jello for more color If you are out of almond extract use vanilla for a subtler note Do not skip the cream cheese in the frosting it balances the sweetness so well

Serving Suggestions

This cake shines with a scoop of vanilla ice cream or dollops of whipped cream Garnish with extra cherry halves for a party platter presentation Little squares served on doilies look so cute for baby showers or Valentine’s Day

Cultural and Historical Context

Cherry chip cake is a real classic It showed up in American cookbooks mid century as festive boxed mixes became popular The blend of fruit and almond has universal appeal and generations have loved its cheerful color at celebrations

Seasonal Adaptations

Fresh cherries are a beautiful swap in summer just pit and chop For holidays top with red green sprinkles or heart candies In winter add extra almond extract for a cozy flavor twist

Success Stories

Friends say this is their new favorite pink cake One reader made it for a school bake sale and it sold out in minutes My neighbor once brought it to a neighborhood BBQ and half the guests left asking for the recipe card

Freezer Meal Conversion

Bake the cake but do not frost Let it cool wrap it tightly in plastic then foil and freeze for up to two months Thaw overnight in the fridge and frost the day of your party The cream cheese frosting can also be made in advance and stored separately

Make this cherry cake once and it will become a new family favorite Ready to serve and so pretty every time

Common Recipe Questions

→ Can I use fresh cherries instead of maraschino?

Fresh cherries can be substituted, but be sure to pit and chop them finely. The flavor will be slightly less sweet than with maraschino cherries.

→ How do I know when the cake is done?

Bake until a toothpick inserted in the center comes out clean, about 30 minutes at 350°F.

→ What size pan works best?

A 10x15 jelly roll pan is ideal for even baking and easy slicing, but a 9x13 pan can also be used with adjusted bake time.

→ Can the frosting be made ahead?

Yes, prepare the cream cheese frosting in advance and store it in the refrigerator for up to three days before using.

→ Does the cake need to be refrigerated?

Since the frosting contains cream cheese, it's best to store the cake in the refrigerator for freshness and food safety.