Maraschino Cherry Cake with Cream Cheese Frosting
Bright & bold maraschino cherry cake with cream cheese frosting — soft, pink-frosted, and perfect for potlucks, birthdays or a festive treat any time!
Servings: 12
Ingredients
- 1 package white cake mix
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup water
- 10-12 ounce jar maraschino cherries drained and stems removed
- 3 ounce package cherry flavored jello
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 3 tablespoons milk
Instructions
- Preheat oven to 350F. Grease a 9x13-inch baking pan with non-stick cooking spray; set aside.
- In a large bowl, whisk together the cake mix, eggs, vegetable oil, and water until smooth.
- Add the cherries to a food processor or blender and pulse until very finely chopped.
- Add the cherries and cherry jello powder to the cake batter and mix just until combined.
- Pour the cake batter into the prepared pan. Bake at 350F for 30-35 minutes or until a toothpick inserted into the center comes out clean. Set the cake aside to cool completely to room temperature.
- In a large mixing bowl, use an electric mixer on medium speed to beat together the cream cheese, butter, and vanilla extract until smooth. Add the powdered sugar and milk and beat until smooth and creamy.
- Frost the room-temperature cake with the cream cheese frosting. Cut and serve.
Notes
Store leftover cake in an airtight food storage container in the refrigerator for up to five days.