Cherry Cake
This cherry cake is sweet, fruity, and pretty easy to make. Each bite is bursting with cherry flavor that will make you want a second slice!
Servings: 12 servings
Calories: 243kcal
Equipment
- Small mixing bowl
- Electric mixer
- Measuring cup
- Measuring spoon
- 9x13 baking dish
- Offste spatula or knife
Ingredients
Cake Mix
- 1/2 cup vegetable oil
- 3 eggs
- 3/4 cup whole milk
- 1/4 cup maraschino cherry juice (from the jar of cherries)
- 1 teaspoon vanilla extract
- 1 box (15.25 ounces) white cake mix
- 20 maraschino cherries, sliced into quarters
Frosting
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons maraschino cherry juice (from the jar of cherries)
Instructions
- Preheat your oven to 350 degrees F and grease a 9x13 baking pan.
- Start by making the cake. Add the eggs, oil, milk, cherry juice and vanilla to a large mixing bowl and mix together with an electric mixer.
- Add the cake mix to the bowl and stir to make a smooth batter.
- Fold in the chopped cherries then pour the batter into the prepared pan. Spread it flat within the pan and then bake for 30 minutes. A toothpick inserted into the center of the cake will come out clean.
- Let the cake cool in the pan for about 30 minutes.
- To make the frosting, beat the butter and cream cheese together until smooth. Make sure you scrape down the sides of the bowl a few times so there are no chunks.
- Add the powdered sugar to the bowl and beat until light and fluffy. Add the vanilla and cherry juice and stir.
- Spread the frosting over the top of the cake then slice and serve!
Notes
Save a few whole maraschino cherries for the top to garnish each slice.
Nutrition
Calories: 243kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 114mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 451IU | Calcium: 42mg | Iron: 0.3mg