Cherry Cheery Cake

Cassie *


This recipe originally came from my April/May 2004 Taste of Home Magazine.

I made it for Easter several years ago without the fancy flowers..mainly, because I didn't have the cake decorating tools..

This is a very moist and delicious family loved it. I normally don't like making boxed cake recipes, but the beautiful picture of the cake had me..and I also loved the fact that it called for ricotta cheese...yum!

You can make this without the fancy's still delicious.


Picture and recipe courtesy of Taste of Home

pinch tips: How to Measure Ingredients





45 Min


15 Min


1 pkg
white cake mix (regular size)


2 - 8 oz
packages, cream cheese, softened
carton (15 ounces) ricotta cheese
1 c
confectioners' sugar
1 tsp
vanilla extract
1/2 tsp
almond extract
1 jar(s)
(16 ounces) maraschino cherries
1 c
miniature chocolate chips


1 c
shortening ( i always use crisco)
1 c
butter, softened
7 1/2 c
confectioners' sugar
3 tsp
vanilla extract
4 - 5 Tbsp
pink and green gel food coloring

Directions Step-By-Step

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting. (I skipped the coloring of the frosting).

**I also cut the frosting recipe in half.
Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator.

About this Recipe

Course/Dish: Cakes
Hashtags: #cheese, #ricotta, #cherry