Irresistable cherry cake

Rachel Anthony


This is my husbands favorite cake. I made this cake for the first time on Valentines day 2008. Which was our first Valentines day together. He loved it so much, he asks for it every year for his birthday!


★★★★★ 4 votes

10 Min
35 Min


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1 package white cake mix with pudding
1 package cherry gelatin
1/2 cup oil
1/2 cup chopped maraschino cherries
1/2 cup liquid from cherries
1 teaspoon almond extract
4 eggs


1 (8 oz) package cream cheese
1 stick butter (room temperature)
4 cups powdered sugar
1/2 teaspoon almond extract
1/4 cup chopped cherries
1-2 tablespoons liquid from cherries

How to Make Irresistable cherry cake


  • 1Preheat oven to 350. Grease 2- nine inch round cake pans. In a large mixing bowl, combine all cake ingredients, except for the chopped maraschino cherries, using an electric mixer. ( beat 5 minutes) stir in chopped cherries. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes. Run a knife around edges to remove cakes.
  • 2For the frosting:
    Combine cream cheese and butter with electric mixer on low. Add powder sugar, then cherries, then the cherry liquid. Mix well. Frost cakes tops. Put one cake on top of the other and frost sides. Put any extra cherries on top, if desired.

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About Irresistable cherry cake

Course/Dish: Cakes, Fruit Desserts
Other Tags: Quick & Easy, For Kids
Hashtag: #cherry

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