Bright, sweet, and full of nostalgic charm, this Maraschino Cherry Cake is a dessert that’s as beautiful as it is delicious. With a moist, tender crumb infused with cherry flavor and pops of vibrant maraschino cherries throughout, this cake is perfect for celebrations, holidays, or just because.
The pretty pink hue of this cake makes it an eye-catching centerpiece, while the maraschino cherry glaze or frosting adds a touch of elegance. Whether you’re serving it at a party or indulging in a slice with a cup of tea, this cake is bound to bring joy with every bite.
This Maraschino Cherry Cake is a nostalgic, vibrant dessert that’s as delightful to make as it is to eat. Its sweet, cherry-flavored layers make it perfect for special occasions, birthdays, or anytime you want to brighten up your table!
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- 9×13-inch baking pan or two 9-inch round cake pans
- Spatula
- Measuring cups and spoons
Ingredients Overview
- Maraschino cherries: Provide vibrant color, sweet flavor, and a pop of texture.
- Cake mix: A boxed white cake mix is the base, but you’ll enhance it with cherry juice and extra ingredients.
- Cherry juice: Adds natural cherry flavor and a beautiful pink tint.
- Frosting: Cream cheese frosting pairs perfectly with the cherry flavors.
Ingredients
Cake
- 1 box white cake mix (15.25 oz)
- 1 cup maraschino cherry juice (reserved from the jar)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon almond extract (optional)
- 3/4 cup chopped maraschino cherries (plus extra for garnish)
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons maraschino cherry juice (adjust for desired consistency)
- 1 teaspoon vanilla extract
Directions
- Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. - Prepare the cake batter
In a large mixing bowl, combine the cake mix, maraschino cherry juice, vegetable oil, eggs, and almond extract (if using). Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined. - Add the cherries
Gently fold in the chopped maraschino cherries. - Bake the cake
Pour the batter evenly into the prepared pan(s). Bake for 25–30 minutes for round pans or 35–40 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean. - Cool the cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting. - Prepare the frosting
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Add the maraschino cherry juice and vanilla extract, and beat until the frosting is fluffy and spreadable. - Assemble and frost the cake
If using round pans, layer the cakes with frosting in between. Spread the frosting evenly over the top and sides of the cake. Garnish with whole maraschino cherries if desired. - Serve
Slice and serve the cake immediately or store in the refrigerator until ready to enjoy.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Nutrition (per serving, ~12 servings)
- Calories: ~350
- Fat: ~15g
- Carbohydrates: ~50g
- Protein: ~3g
Expert Tips
- Reserve extra cherry juice: You may need a little more for adjusting the frosting consistency or drizzling over the cake layers.
- Chill before serving: Refrigerate the cake for 30 minutes after frosting for cleaner slices and better flavor.
- Enhance the cherry flavor: Add 1/4 teaspoon of cherry extract to the batter for a more pronounced cherry taste.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries won’t provide the same vibrant color or sweetness, but they can work as a substitute.
What’s the best way to store this cake?
Store the frosted cake in the refrigerator, covered, for up to 5 days.
Can I freeze the cake?
Yes! Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Storing & Freezing
- Storing: Refrigerate the frosted cake for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: Freeze unfrosted cake layers or slices of the frosted cake wrapped tightly for up to 3 months.
Substitutions & Variations
- Gluten-free option: Use a gluten-free white cake mix.
- Chocolate twist: Add a handful of mini chocolate chips to the batter for a chocolate-cherry flavor.
- Extra decoration: Sprinkle the frosted cake with pink or red sprinkles for added festiveness.
Maraschino Cherry Cake
Bright, sweet, and full of nostalgic charm, this Maraschino Cherry Cake is a dessert that’s as beautiful as it is delicious. With a moist, tender crumb infused with cherry flavor and pops of vibrant maraschino cherries throughout, this cake is perfect for celebrations, holidays, or just because.
Equipment
- Mixing bowls
- - Electric mixer
- - 9x13-inch baking pan or two 9-inch round cake pans
- Spatula
- Measuring cups and spoons
Ingredients
- #### Cake
- - 1 box white cake mix 15.25 oz
- - 1 cup maraschino cherry juice reserved from the jar
- - 1/2 cup vegetable oil
- - 3 large eggs
- - 1 teaspoon almond extract optional
- - 3/4 cup chopped maraschino cherries plus extra for garnish
- #### Frosting
- - 8 oz cream cheese softened
- - 1/2 cup unsalted butter softened
- - 4 cups powdered sugar
- - 2–3 tablespoons maraschino cherry juice adjust for desired consistency
- - 1 teaspoon vanilla extract
Instructions
- **Preheat the oven**
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
- **Prepare the cake batter**
- In a large mixing bowl, combine the cake mix, maraschino cherry juice, vegetable oil, eggs, and almond extract (if using). Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined.
- **Add the cherries**
- Gently fold in the chopped maraschino cherries.
- **Bake the cake**
- Pour the batter evenly into the prepared pan(s). Bake for 25–30 minutes for round pans or 35–40 minutes for a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.
- **Cool the cake**
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- **Prepare the frosting**
- In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Add the maraschino cherry juice and vanilla extract, and beat until the frosting is fluffy and spreadable.
- **Assemble and frost the cake**
- If using round pans, layer the cakes with frosting in between. Spread the frosting evenly over the top and sides of the cake. Garnish with whole maraschino cherries if desired.
- **Serve**
- Slice and serve the cake immediately or store in the refrigerator until ready to enjoy.
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