Cherry Cake
This moist and flavorful cherry cake is a show-stopping dessert made with cherry pie filling and topped with rich cream cheese frosting. Perfect for any occasion!
Equipment
- 13x9 inch baking pan
- Mixing Bowl
- Electric Mixer
Ingredients
Cake
- 15 ounces white cake mix
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 21 ounces cherry pie filling reserve 1/3 cup for frosting
Cream Cheese Frosting
- 16 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1/3 cup cherry pie filling reserved from earlier
- 2 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Optional Garnish
- maraschino cherries with stems for topping slices
Instructions
- Preheat the oven to 325°F. Grease a 13x9-inch baking pan.
- Set aside 1/3 cup of cherry pie filling for the frosting.
- In a large bowl, mix cake mix, eggs, baking powder, vanilla extract, almond extract, and the remaining cherry pie filling. Start mixing on low speed, then increase to medium and beat until creamy, about 1 minute.
- Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Meanwhile, prepare the frosting: Beat the softened cream cheese and butter until smooth. Add the reserved 1/3 cup of cherry pie filling, vanilla extract, and almond extract. Mix until well combined.
- Gradually add powdered sugar until the frosting reaches a spreadable consistency. Keep refrigerated until ready to use.
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Garnish each slice with a maraschino cherry, if desired.
Notes
You can substitute cream cheese frosting with whipped topping or buttercream if preferred. For a gluten-free version, use gluten-free cake mix. Cake stores well in the fridge for up to 5 days.