Real Recipes From Real Home Cooks ®

cherry cheery cake

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

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. Enjoy! Picture and recipe courtesy of Taste of Home

(3 ratings)
yield 12 serving(s)
prep time 45 Min
cook time 15 Min

Ingredients For cherry cheery cake

  • 1 pkg
    white cake mix (regular size)
  • 2 - 8 oz
    packages, cream cheese, softened
  • 1
    carton (15 ounces) ricotta cheese
  • 1 c
    confectioners' sugar
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    almond extract
  • 1 jar
    (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

How To Make cherry cheery cake

  • 1
    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.
  • 2
    In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
  • 3
    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.
  • 4
    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.
  • 5
    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
  • 6
    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.

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