Ingredients

1 18 ounce package of white cake mix

1/2 cup water

3/4 cup vegetable oil

3 eggs

1 3 ounce cherry Jell-o (for maraschino cherry cake)

1 10-12 ounces maraschino cherries, drained (for maraschino cherry cake)

1 21 ounce can cherry pie filling (for cherry pie filling cake)

1/2 cup sour cream (for cherry pie filling cake)

Vanilla Buttercream Frosting (for maraschino cherry cake)

Almond Cream Cheese Frosting (for cherry pie filling cake)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with non-stick cooking spray.

Step 2 (Maraschino Cherry Cake): Blend the drained maraschino cherries in a food processor until smooth and set aside.

Step 3: In a large bowl, combine the white cake mix, eggs, vegetable oil, and water. Stir in the cherry Jell-o powder and the pureed cherries until fully incorporated.

Step 4: Pour the batter into the prepared baking dish and bake for 30 minutes. Allow the cake to cool completely before frosting with vanilla buttercream frosting.

Step 5 (Cherry Pie Filling Cake): In a large bowl, mix the white cake mix, cherry pie filling, sour cream, and eggs until well combined.

Step 6: Pour this batter into the prepared baking dish and bake for 35 to 40 minutes. Let the cake cool before spreading almond cream cheese frosting on top.

Step 7 (Almond Cream Cheese Frosting): Beat softened butter and cream cheese until smooth. Gradually mix in powdered sugar, almond extract, and milk until the frosting reaches your desired consistency, then frost the cake.

Tips & Variations

For a stronger cherry flavor, use fresh cherries in place of maraschino cherries and adjust the sweetness accordingly.

Add a tablespoon of almond extract to the batter for an extra layer of flavor in both cake versions.

Swap sour cream with Greek yogurt in the cherry pie filling cake for a tangier taste and moist texture.

To make the cake gluten-free, use a gluten-free white cake mix and ensure all other ingredients are gluten-free as well.

Storage

Store the cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor. Frosted cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries can be used. Remove pits and chop them well or puree as needed. Since fresh cherries are less sweet, you might want to slightly increase the sugar in the recipe to balance flavors.

What frosting works best with these cherry cakes?

The maraschino cherry cake pairs beautifully with vanilla buttercream frosting, while the cherry pie filling cake is complemented perfectly by almond cream cheese frosting. Both frostings enhance the cherry flavor without overpowering it.