If you love cherry flavored everything, this cherry cake is definitely a must try. It’s one of my favorite doctored cake mix recipes and a great way to use your homemade cherry pie filling.
Why this recipe works
While I truly do love to bake from scratch, some occasions call for shortcuts. Holidays like Mother’s Day and Father’s Day are great examples. There’s lots to do on those days, so don’t spend all of your time in the kitchen.
I love cherries. Whether it’s eating them from the produce bag or baking up cherry hand pies that remind me of Hostess, I’m all over it.
RELATED: you might also like these recipes – Strawberry Cake and Pistachio Cake
And of course, there are only 6 ingredients, making this recipe easy to make because you likely have most items in your pantry already.
Expert Tips & FAQs
- You do not need the ingredients listed on the back of the cake mix box. Use the ingredients listed in this recipe.
- Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. This takes about 20-30 minutes on the counter. It helps to cut the cream cheese and butter into smaller sections first.
- When adding the powdered sugar, if you are using a stand mixer, you can cover the top with a kitchen towel to help keep the powdered sugar from flying out of the bowl. If you are using a hand mixer, add the powdered sugar very slowly, or you can even stir it in with a wooden spoon and then beat it with the mixer until creamy.
Ingredients you will need for the cake
As I mentioned above, you’ll need a box of white cake mix, but please do not refer to the back of the box for the ingredients. Only use the ingredients listed in the printable version down below.
Ingredients you will need for the frosting
If you prefer, you can just use a canned white frosting or whatever your favorite is, but I love this cake with my cherry cream cheese frosting!
How to Make Cherry Cake with Cherry Frosting
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 degrees F. Spray or lightly grease 13×9 baking pan.
- Measure 1/3 cup of cherry pie filling and set aside to use in frosting. (see below)
- With a mixer on low speed, combine dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until combined.
- Increase speed to medium and beat until creamy, a minute or so.
- Pour batter into prepared pan, and level with a spatula.
- Bake for 45 minutes or until a toothpick comes out clean. Remove cake from oven and allow to cool completely in pan on a wire rack.
Making the Cherry Cream Cheese Frosting
- With a mixer on medium speed, beat the cream cheese and butter together until creamy.
- Turn mixer to low and add in the cherry pie filling and both extracts.
- Once combined, beat on medium for a minute or two until cherries are broken into small pieces.
- Turn mixer down to low and slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.
- Frost the cake. If the calorie count listed below is important to you, cut into 24 pieces. Otherwise cut however you like!
This cherry cake has a marvelous cherry and almond flavor that everyone will love! I think it would be equally delicious if you added chocolate chips, or better yet, bittersweet chocolate chunks to the cake and topped it with a chocolate ganache.
More Cherry Recipes
- Cherry Cheesecake
- Crockpot Chocolate Cherry Cobbler
- Maraschino Cherry Bundt Cake
- 3-Ingredient Cherry Cupcakes
- Cherry White Chocolate Chip Cookies
- Cherry Pie Bars
- Cherry Pie
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6-Ingredient Cherry Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15 ounce white cake mix you do not need the ingredients listed on the box
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 21 ounce cherry pie filling
Frosting
- 16 ounces cream cheese softened
- ½ cup unsalted butter softened
- â…“ cup cherry pie filling from the can listed above
- 2 ¼ cups powdered sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Optional Garnish
- Maraschino cherries with stems
Before You Begin
- You do not need the ingredients listed on the back of the cake mix box. Use the ingredients listed in this recipe.
- Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. This takes about 20-30 minutes on the counter. It helps to cut the cream cheese and butter into smaller sections first.
- When adding the powdered sugar, if you are using a stand mixer, you can cover the top with a kitchen towel to help keep the powdered sugar from flying out of the bowl. If you are using a hand mixer, add the powdered sugar very slowly, or you can even stir it in with a wooden spoon and then beat it with the mixer until creamy.
Instructions
- Preheat oven to 325 degrees F. Spray or lightly grease 13 x 9 baking pan.
- Measure 1/3 cup of cherry pie filling and set aside to use in frosting. (see below)
- With a mixer on low speed, combine dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until combined. Increase speed to medium and beat until creamy, a minute or so.
- Pour batter into prepared pan, and level with a spatula.
- Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan on a wire rack.
Cherry Cream Cheese Frosting
- With a mixer on medium speed, beat the cream cheese and butter together until creamy.Â
- Turn mixer to low and add in the cherry pie filling and extracts. Once combined, beat on medium for a minute or two until cherries are broken into small pieces.
- Turn mixer down to low and slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.
Garnish
- It's optional but pretty! Add a stemmed maraschino cherry to the top of each slice when you serve.
Nutrition
This recipe was adapted from Sweetheart Cherry Cake and was originally posted here February 15, 2011 and has since been updated with new photos and expert tips.
Amanda Davis
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Alyce says
This cake needs some oil or butter in the batter. I made it per recipe and cake was dry and spongy.
Amanda Davis says
I’m sorry you had a negative experience with our recipe. We have tested this recipe many times and found it to be delicious. Everyone has different tastes.
joe villafuerte says
I would like to try this as cupcakes- how long would you bake them? I made the cake and it was fabulous. Seemed like I went through alot of work but did not
Amanda Davis says
Keep the oven temp the same and bake for 18-25 minutes, start checking at 18.
Amy Dyal says
This cake is so simple to make, not a lot of ingredients, and tastes amazing! It is literally one of my new favourites. My teen daughters made this a few days ago for my birthday and plan on making it again this weekend for Easter dessert. Entire family loved it, and it has quickly become everyone’s favourite. Thank you for sharing.
Debi says
Could you use a bundt cake pan vs 9 X 13? And….could you use store bought cherry icing and just add some of the pie filling? Just happen to have on hand……..
Amanda Davis says
This information is from King Arthur Baking Company:
“..bake your recipe calling for a 9″ x 13″ pan (or two 9″ round pans) in either a 10-cup or 12-cup Bundt pan. Increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.”
We haven’t tested this ourselves so I would love to hear your results! As for the icing question, in theory that should work but again, we haven’t tested that.
Angela says
Has anyone ever tried making it like a poke cake adding cherry jello?
Adele says
Hi Amanda! I usually make cakes from scratch rather than using a cake mix however I was very impressed with this cake. The mix made it super easy to put together and it’s a surprisingly delightful cake! It’s light texture and refreshing cherry flavor are wonderful! My family loved it and I’ve been sharing the recipe with everyone! Thank you!! ;-)
Sandi J Watson says
absolutely amazing!…this cake is so moist and yummy…recipe added to my family cookbook.
Marilyn says
Made this cake for my husband because he loves cherry anytime. He loved it 🥰 added a little cherry juice from the maraschino cherries. So good and I will be making again.
Coreen Cecil says
This was a big hit at our office. We celebrated a co-workers birthday who said he wanted a cherry cake. On his party day he said he was looking forward to cherry pie. He had said cherry cake by mistake! None of us had heard of it before. I made this recipe and now it’s an office favorite!
Donna L Bebout says
My extended family loves this cake. My BIL wanted a cherry cake for his birthday. I found this and made it for him. Everyone loved it. Made it again this weekend and again everyone raved about it. It will become a staple at our family get togethers.
Roselan. Ruthardt says
Can you make this recipe with blueberries pie filling and alco can you use 9jnch rounds pan
Amanda Formaro says
We have not tried that, but I would imagine it would work. And 2 9-inch round pans is a suitable substitute for a 13×9 pan, however you will have to adjust the baking time.
Dianne says
Can you use strawberry and a yellow cake mix
Amanda Formaro says
I haven’t tried that, but I would imagine any flavor pie filling and cake mix would work!
Dawn B. says
This was a delicious cake! Will definitely make again & again.
Maureen says
Made this a couple of weeks ago was loved by everyone. Love cherry pie filling in cheesecake and thought this would be and way to use it . I was right . t was delicious. Thanks for another great recipe.
Love
Bqrb says
This would probably be great with chocolate fudge or a devil’s food cake mix as well! Yum!
Diana says
We loved the frosting but did not like the cake. We didn’t like the texture of it and thought the flavor was lacking. Additionally, I think the almond flavor was a little strong. Maybe, cut back just a tad on that.
Marilyn says
Very easy to make and tastes delicious. My only question is do I need to refrigerate the left over iced cake since it’s made with butter and cream cheese?
Amanda Formaro says
Yes refrigerate the leftovers :)
C M Hunter says
It was a very dense cake and the color was dark from the cherries.I only baked it 35 minutes and it was done. I had to add red food coloring for the icing because it was not pink and it was very heavy also.
Pauline Christmas says
AMANDA, I REALLY WANT TO MAKE THIS. THERE’S NO 10X SUGAR MENTIONED IN THE INGREDIENT SECTION FOR THE CHERRY FROSTING… HOW MUCH 10X SUGAR IS NEEDED FOR THE CHERRY FROSTING?
Amanda Formaro says
Sorry about that! I’ve fixed it. 2 1/4 cups powdered sugar :)
Linda says
This is more of an icing instead of an actual frosting!it took almost two bags of powdered sugar to make the frosting thick enough to hold a swirl to decorate cupcakes! However, it tastes amazing! I used it on top of chocolate fudge cupcakes for my friend’s birthday at work. Now, what to do with the leftover gallon of frosting!!
Amanda Formaro says
Sounds like a good problem to have! Time for more cake or cupcakes?? :)
Tammy says
Very good! The only thing is the icing recipe makes more than enough to ice this cake. Next time I would use only 1 1/2 pkg of cream cheese and adjust the rest of the icing ingredients accordingly. You could also add some chopped walnuts or pecans to the cake if you wanted.
Amanda Formaro says
Ah yes for sure, this does make a really thick layer of frosting for a 13×9! If made in 2 round layers it would be just the right amount :)
Laurie says
I thought it was very good but the icing…2 blocks of cream cheese for a cake seemed too much. Most cream cheese frosting recipes I see have just 1 block w/4 cups of powdered sugar. I thought this icing recipe was too much and too thick w/cream cheese. Otherwise great cake!!
Sarah says
I just made this. Waiting for it to cool. I only have i 8oz creme cheese so i made half the frosting. Possibly used a little to much powdered sugar but can’t wait to see how it comes out. will reply with answer. this was made for my moms work for Breast cancer month since its pink. lol
Amanda Formaro says
I hope you liked it Sarah! It’s a favorite here :)
Laurie says
Sarah I think one block us just right with possibly more powdered sugar. My recipe says 4 cups for 1 block.