I'm a cake fan from WAY back! I
particularly enjoy wedding cake the most and I've been know to overstay
my welcome at a wedding to snag a piece to take home....but I digress. I
also love cherries....so this little cake was perfect for me! This is
easy to make using a cake mix and turns out super good. The pink hue is
so pretty and would be darling for a little girl's birthday or a baby
girl shower. Or you can be like me and just make it because you like
cake and cherries.
Cherry Layer Cake
1 white cake mix ~ plus ingredients listed on box
1 10-ounce jar maraschino cherries ~ drained and juice reserved, (divided use) cherries diced
1 8-ounce package cream cheese ~ room temperature
1 1/2 sticks butter ~ room temperature
6 cups powdered sugar
1 teaspoon vanilla
Mix cake according to box instructions EXCEPT decrease water by 1/4 cup and add 1/4 cup reserved cherry juice.
Stir in half of the diced cherries.
Bake according to box directions for a two layer cake.
In a standing mixer, combine the cream cheese and butter. Add the vanilla then the powdered sugar a cup at a time with the remaining cherry juice until desired consistency. Gently stir in the remaining diced cherries.
Frost cake.
Chill until ready to serve.
**NOTE: This can be made in a 9x13 inch pan, as well. But you don't get to call it a layer cake. ;-)
** NOTE: The frosting recipe make quite a bit but you can freeze any remaining frosting for a later use.
Cherry Layer Cake
1 white cake mix ~ plus ingredients listed on box
1 10-ounce jar maraschino cherries ~ drained and juice reserved, (divided use) cherries diced
1 8-ounce package cream cheese ~ room temperature
1 1/2 sticks butter ~ room temperature
6 cups powdered sugar
1 teaspoon vanilla
Mix cake according to box instructions EXCEPT decrease water by 1/4 cup and add 1/4 cup reserved cherry juice.
Stir in half of the diced cherries.
Bake according to box directions for a two layer cake.
In a standing mixer, combine the cream cheese and butter. Add the vanilla then the powdered sugar a cup at a time with the remaining cherry juice until desired consistency. Gently stir in the remaining diced cherries.
Frost cake.
Chill until ready to serve.
**NOTE: This can be made in a 9x13 inch pan, as well. But you don't get to call it a layer cake. ;-)
** NOTE: The frosting recipe make quite a bit but you can freeze any remaining frosting for a later use.
Let's bake a cake!
Drain and dice the cherries. I put mine
on a paper towel to absorb juice.
Mix cake according to box instructions
EXCEPT decrease water by 1/4 cup
and add 1/4 cup reserved cherry juice.
Stir in half of the diced cherries.
Then bake!
Combine the cream cheese and butter.
Add the powdered sugar a cup
at a time with the remaining cherry
juice until desired consistency.
Stir in the remaining diced cherries.
Then assemble and frost the cake.
Chill and serve!!!
