6-Ingredient Cherry Cake

Servings: pieces

Calories: 249cal

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.

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 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.

It's optional but pretty! Add a stemmed maraschino cherry to the top of each slice when you serve.

4.96 from 125 votes

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.

Course: Desserts

Cuisine: American

Prep Time10

Cook Time45

Total Time55