Maraschino Cherry Cake | Moist, Pink & Easy Dessert

Do you remember the first time a bright-pink slice of cherry cake made you smile?
What if you could bake that same joyful bite in less than an hour—using one bowl and a handful of pantry staples?
Grab your mixer, because this cake brings bakery-level charm to any weeknight.

Overview

Maraschino Cherry Cake is a retro classic that feels brand-new again.
The batter starts with a vanilla mix, but a splash of cherry juice tints it blush-pink and keeps it super moist.
Total time is 40 minutes (10 active, 30 bake), and the skill level is easy—perfect for beginner bakers or kid helpers.

Essential Ingredients

• Vanilla cake mix
  The fail-safe base that guarantees lift and tender crumb.
  Swap: white, yellow, or chocolate mix all work; adjust color expectations.
• Maraschino cherry juice
  Adds rosy hue, light almond-cherry flavor, and extra moisture.
  Swap: syrup from amarena cherries for deeper color.
• Almond extract
  Makes cherry notes pop and smells like old-fashioned bakeries.
  Skip or replace with vanilla if allergies arise.
• Oil
  Keeps crumbs soft even after refrigeration.
  Swap: melted butter adds rich flavor but tightens texture slightly.
• Eggs
  Provide structure and golden edges.
  Swap: 3 tablespoons aquafaba per egg for a plant-based version.
• Maraschino cherries
  Tiny ruby bites scattered through every slice.
  Tip: Pat dry on paper towels so they don’t sink.
• Cream cheese + butter
  Duo creates a tangy-sweet frosting that balances sugary cake.
  Swap: mascarpone for a milder, mousse-like topping.

Step-by-Step Instructions

1. Prep the pan
   Heat oven to 350 °F / 177 °C.
   Coat a 9×13-inch dish with non-stick spray so every corner releases cleanly.
2. Whisk wet ingredients
   In a large bowl, combine eggs, oil, water, cherry juice, and almond extract.
   Start mixer on low, then bump to medium until frothy—about 30 seconds.
3. Add cake mix
   Sprinkle the dry mix evenly over the wet base.
   Beat 2 minutes on medium, scraping sides halfway so no dry pockets hide.
4. Fold in cherries
   Gently stir quartered cherries with a spatula.
   Pro tip: Lightly dust the pieces in a teaspoon of mix so they stay suspended.
5. Bake
   Pour batter into prepared dish.
   Bake 28-32 minutes until a toothpick inserted in the center comes out clean.
   Cool completely on a rack—warm cake melts frosting!
6. Mix frosting
   Beat softened cream cheese and butter until creamy, about 1 minute.
   Gradually add powdered sugar on low.
   Drizzle in almond extract and cherry juice; whip until fluffy and cotton-pink.
7. Frost & finish
   Spread frosting edge to edge.
   Garnish each slice with an extra cherry if you like a touch of diner nostalgia.

Assembly & Presentation

• Party-ready pan cake
  Leave the cake in its baking dish and pipe frosting swirls in a grid; drop a cherry in every square for quick potluck portions.
• Layer-look illusion
  Slice horizontally, spread a thin frosting layer inside, and restack for bakery drama—no special pans needed.
• Cupcake makeover
  Divide batter into 24 liners, bake 18-20 minutes; top with generous frosting peaks.

(Add a bright overhead photo here—alt: “Slice of Maraschino Cherry Cake on white plate showing pink crumb and cherries.”)

Storage & Make-Ahead Tips

• Room temp (unfrosted): Cover cooled cake up to 24 hours.
• Fridge (frosted): Keeps 4 days in an airtight container; flavors intensify.
• Freezer: Wrap unfrosted slabs in plastic and foil; freeze 2 months. Thaw overnight in the fridge, then frost fresh.
• Make-ahead frosting: Mix up to 5 days early; store sealed and rewhip 30 seconds before spreading.

Recipe Variations

1. Chocolate-Cherry Swirl
   Reserve 1 cup batter, whisk in 2 Tablespoons cocoa, and marble through pan for a Black Forest vibe.
2. Gluten-Free Pink Cake
   Swap standard mix for a certified GF vanilla blend; use the same wet ratios.
3. Almond-Crunch Topping
   Sprinkle frosted cake with toasted slivered almonds for texture and nutty fragrance.
4. Cherry-Lemon Sheet Cake
   Drop almond extract, add 2 teaspoons lemon zest, and swap juice for fresh lemon juice plus extra water.

Conclusion

This Maraschino Cherry Cake proves that boxed mix shortcuts can still taste homemade.
The pink crumb, pop of almond, and creamy topping delight kids and adults alike.
Bake a pan, tag us with your creative twists, and let’s keep sweet memories baking!

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FAQs

Can I use fresh cherries instead of maraschino?
Yes, but add 2 Tablespoons extra sugar and reduce water by the same amount for balance.

Why did my cherries sink?
Pieces were too wet or heavy. Dry thoroughly and toss in a spoonful of mix before folding.

Can I cut the sugar in the frosting?
You may drop to 1½ cups powdered sugar; frosting will be softer but still pipeable.

Is almond extract safe for nut allergies?
Most commercial almond extracts are synthetic, but always check labels and opt for pure vanilla if concerned.

How do I turn this into a layer cake?
Divide batter between two 8-inch round pans, bake 24-26 minutes, cool, then stack with frosting in the middle and on top