Maraschino Cherry Cake is a cheerful, old-fashioned treat that delivers bright cherry flavor and a tender, moist crumb. Topped with a silky cream cheese frosting, each bite is sweet, slightly tangy, and delightfully pink — perfect for celebrations or an everyday indulgence.
This cake brings back memories of family potlucks and pastel birthday parties. Its combination of maraschino cherries and cherry jello creates a nostalgic flavor that’s both vivid and comforting. The color alone tends to put a smile on your face.
Table of contents
- Why You’ll Love This Recipe
- Ingredients
- Variations
- Instructions
- Expert Tips
- Frequently Asked Questions
- 📖Recipe
Why You’ll Love This Recipe
- Bright cherry flavor: Maraschino cherries and cherry jello give the cake a clear, fruity taste.
- Quick and simple: Starts with a white cake mix for convenience but finishes tasting homemade.
- Perfect texture: Light, fluffy, and moist — ideal for slicing or serving as cupcakes.
- Creamy frosting: A cream cheese–butter frosting with vanilla balances the sweetness with a hint of tang.
Ingredients
Below is an overview of the ingredients used. Exact quantities are available in the recipe card at the bottom of the post.
This recipe keeps things easy by using a white cake mix as the base. The maraschino cherries are finely chopped and folded into the batter for bursts of sweet cherry in every bite, while cherry jello intensifies the flavor and lends the cake its pretty pink hue. The frosting combines softened cream cheese and butter with vanilla, powdered sugar, and a little milk for a smooth, spreadable finish.
Variations
- Cherry-Almond: Add 1 teaspoon almond extract to the batter for a classic pairing.
- Chocolate Cherry: Fold in mini chocolate chips for a black-forest inspired twist.
- Cherry Cupcakes: Divide the batter into muffin tins for portable treats.
- Pink Ombré Layers: Bake two round layers and tint one slightly darker for a layered look.
Instructions
This summary walks through the main steps; the full, printable instructions are in the recipe card below.
- Pulse the cherries until finely chopped.
- Combine the cake mix, eggs, oil, and water until smooth.
- Fold the chopped cherries into the batter with the cherry jello.
- Pour into a prepared 9×13 pan and bake until a toothpick comes out clean.
- Beat cream cheese, butter, and vanilla, then add powdered sugar and milk to make the frosting.
- Spread the frosting over the cooled cake, chill briefly if desired, then slice and serve.
Expert Tips
- Don’t overmix after adding the jello—stir just until combined to keep the cake tender.
- Use room-temperature cream cheese and butter so the frosting whips up smooth and lump-free.
- For extra cherry depth, add a tablespoon of reserved maraschino cherry juice to the frosting.
- Chill the cake for 30 minutes before slicing for cleaner, neater slices.
Frequently Asked Questions
Common questions about making and storing this cake.
Yes. Bake and frost it the day before and keep it covered in the refrigerator.
No. A food processor speeds things up, but you can finely chop the cherries by hand.
Yes. Wrap individual slices tightly and freeze up to 2 months. Thaw in the fridge overnight.
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📖Recipe
Print or save the recipe card below for measurements and step-by-step instructions.
Maraschino Cherry Cake
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Equipment
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9×13 baking dish
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large mixing bowl
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food processor or blender
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electric mixer
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
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
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In a large bowl, whisk together the white cake mix, eggs, vegetable oil, and water until smooth.
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Add the drained maraschino cherries to a food processor or blender and pulse until very finely chopped.
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Stir the chopped cherries and cherry jello powder into the batter just until combined.
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Pour the batter into the prepared pan and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature.
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In a large bowl, beat the softened cream cheese, softened butter, and vanilla extract until smooth. Gradually add the powdered sugar and milk, beating until the frosting is creamy and spreadable.
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Frost the cooled cake, slice, and serve. Store leftovers covered in the refrigerator.
Disclaimer
Any nutritional data provided is an approximation; actual values vary based on specific ingredients and portion sizes.