Maraschino Cherry Cake
Maraschino Cherry Cake is that bright pink slice of nostalgia you didn’t know you were missing. It’s soft, sweet, and full of cherry flavor with a creamy frosting that just melts in your mouth. Whether you’re baking for a party or just to treat yourself on a random Tuesday, this one’s gonna be a hit.
This cake takes me straight back to family potlucks and pastel birthday parties. My grandma used to make something super similar, only hers had a splash of cherry juice in the frosting too. The flavor is cheerful and the color? Kinda makes you smile just looking at it.
If fruity desserts are your jam, you might also wanna check out our Pistachio Cherry Cookies, Cherry Pie Cookies, or these Cherry Pie Cheesecake Bars. All super tasty.
Table of contents
Why You’ll Love This Recipe
- Bright, cherry flavor: Thanks to both maraschino cherries and cherry jello, the flavor really pops.
- Easy to make: Starts with a boxed cake mix but tastes totally homemade.
- Perfect texture: Light, fluffy, and oh-so-moist.
- That frosting: Cream cheese and vanilla come together for the dreamiest topping.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe keeps things simple by starting with a white cake mix, which is already prepped for perfection. The real magic comes from the maraschino cherries—they get blitzed and folded into the batter for pops of sweetness in every bite. Cherry-flavored jello deepens the flavor and adds that gorgeous pink hue. And the frosting? Cream cheese, butter, vanilla, powdered sugar, and a splash of milk. It’s silky, slightly tangy, and just right.
Variations
- Cherry-Almond Cake: Add a teaspoon of almond extract for a classic combo.
- Chocolate Cherry Cake: Mix in a handful of mini chocolate chips to the batter.
- Cherry Cupcakes: Divide into muffin tins for party-perfect bites.
- Pink Ombré Layers: Make two round pans and tint one layer a little darker for a layered look.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Blend the cherries.
- Mix the cake ingredients until smooth.
- Stir the chopped cherries into the cake batter.
- Pour into pan and bake until a toothpick comes out clean.
- Whip up the cream cheese frosting.
- Spread the frosting on top of the cooled cake.
Expert Tips
- Don’t overmix once you add the jello, just enough to combine.
- Use room temp cream cheese and butter for the smoothest frosting.
- Want extra cherry flavor? Add a tablespoon of cherry juice to the frosting.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yep! Bake and frost it the day before. Just keep it covered in the fridge.
Not necessarily. You can finely chop them by hand, but it takes a bit more time.
You bet. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Maraschino Cherry Cake
Equipment
- 9×13 baking dish
- large mixing bowl
- Food processor
- large bowl
Ingredients
- 15.25 ounces white cake mix
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup water
- 10 ounces maraschino cherries drained and stems removed
- 3 ounces cherry flavored jello mix
- 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 9×13-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.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
