Description
This Cherry Sheet Cake recipe is a delicious and moist white cake infused with cherry flavor, topped with a creamy almond cream cheese frosting. Made with simple ingredients including a white cake mix, cherry Jell-O, and maraschino cherries, this easy-to-make sheet cake is perfect for gatherings and dessert tables.
Ingredients
Scale
Cake Ingredients
- 1 package white cake mix
- 3 eggs
- 3/4 cup vegetable oil
- 1/2 cup water
- 3 oz cherry Jell-O mix
- 10-12 oz maraschino cherries, drained
Frosting Ingredients
- 1/4 cup butter, softened
- 4 oz cream cheese, softened
- 2 tsp almond extract
- 3 cups powdered sugar
- 2-3 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Puree Cherries: Drain the maraschino cherries and blend them until smooth to incorporate into the batter.
- Mix Batter: In a large bowl, combine the white cake mix, eggs, vegetable oil, and water. Mix until the ingredients are fully combined. Then add the cherry Jell-O powder and the pureed cherries, stirring until evenly mixed.
- Prepare Baking Pan: Grease a 9×13 inch baking pan to prevent sticking, then pour in the prepared batter.
- Bake Cake: Bake the cake in the preheated oven for about 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cake: Remove cake from oven and allow it to cool completely in the pan before frosting.
- Make Frosting: In a bowl, cream together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, almond extract, and milk, beating until the frosting is light and fluffy.
- Frost Cake: Generously spread the cream cheese frosting over the fully cooled cake. Slice and serve.
Notes
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- You can adjust the milk quantity in the frosting to achieve your desired consistency.
- For a stronger almond flavor, you can add a little more almond extract if preferred.
- If you prefer, substitute maraschino cherries with fresh or frozen cherries but reduce added sugar accordingly.
- This cake can be stored covered in the refrigerator for up to 3 days.
