If you’re on the hunt for a dessert that feels like a celebration in every bite, look no further. This Easy Cherry Cake (2 Ways) Recipe brings together the irresistible charm of cherries and the simplicity of a white cake mix to create two delightful versions of cherry cake that anyone can make. Whether you prefer the light and fluffy texture with a cherry Jell-o twist or the moist richness featuring cherry pie filling and sour cream, this recipe promises a deliciously charming cake that’s perfect for any occasion.
Ingredients You’ll Need
The beauty of this Easy Cherry Cake (2 Ways) Recipe lies in its straightforward ingredients, each playing a key role in flavor, texture, and appearance. These staples transform a basic cake mix into something truly special, with cherries adding their signature sweetness and a splash of color.
- White Cake Mix (18 ounces): The base for both cake versions, providing a light and fluffy crumb with minimal effort.
- Water (1/2 cup): Maintains moisture and helps bind the cake together.
- Vegetable Oil (3/4 cups): Adds tenderness and keeps the cake soft.
- Eggs (5 total): Essential for structure and richness; three for the first version, two for the second.
- Cherry Jell-o (3 ounces): Perfect for the first cake version, giving a subtle cherry flavor and a pretty pink hue.
- Maraschino Cherries (10-12 ounces, drained): Infuses bursts of bright cherry flavor and juiciness in the first version.
- Cherry Pie Filling (21 ounces): The heart of the second version, offering thick, luscious cherry goodness.
- Sour Cream (1/2 cup): Adds tang and moisture to the cherry pie filling cake, resulting in a tender crumb.
- Vanilla Buttercream Frosting: The perfect classic topping that complements and balances the cherry flavors beautifully.
How to Make Easy Cherry Cake (2 Ways) Recipe
Step 1: Prepare the First Version – Cherry Jell-o Cake
Start by preheating your oven and greasing a standard cake pan. In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, and cherry Jell-o powder. Mix everything until smooth—it will have a vibrant pink shade that’s as cheerful as it looks! Fold in the drained maraschino cherries gently to ensure even distribution without smashing them.
Step 2: Prepare the Second Version – Cherry Pie Filling Cake
For the second version, preheat your oven and grease the cake pan. Mix together the white cake mix, cherry pie filling, sour cream, and eggs until you get a thick, luscious batter dotted with chunks of cherries. The sour cream keeps this cake incredibly moist and rich, making it a lovely contrast to the lighter Jell-o version.
Step 3: Bake and Cool
Pour each batter into your greased pans, smoothing the top with a spatula. Bake at 350°F (175°C) for about 30 minutes, or until a toothpick comes out clean from the center. Once baked, allow the cakes to cool completely on a wire rack before moving on to frosting. Cooling fully is key to prevent the frosting from melting and to keep your cake looking picture-perfect.
How to Serve Easy Cherry Cake (2 Ways) Recipe
Garnishes
Garnishing your cherry cakes can be as fun as baking them. A sprinkle of fresh cherries on top of the vanilla buttercream adds a fresh burst of fruitiness. For an elegant touch, lightly dust powdered sugar or add a few mint leaves. Chopped nuts like almonds or pecans can add delightful crunch and complement the cherry’s sweetness perfectly.
Side Dishes
This cake pairs wonderfully with simple sides like whipped cream or a scoop of vanilla ice cream to balance the fruity sweetness. For a brunch spread, consider serving alongside fresh berries or a citrus salad that adds a bright contrast to the rich cake flavors. A cup of aromatic coffee or a tart cherry tea also makes a beautiful companion.
Creative Ways to Present
Don’t be afraid to get creative with how you present these cherry cakes. Try layering slices between plates with dollops of whipped cream and additional cherries placed artfully. You can cut the cake into small square bites for a charming tea party display or make a trifle by layering cake cubes with cherry pie filling and whipped cream. Presentation can elevate this simple recipe into something truly special and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps best when stored in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate the cake to prevent spoilage, but allow it to come to room temperature before serving for best texture.
Freezing
This Easy Cherry Cake (2 Ways) Recipe freezes beautifully. Wrap cooled, unfrosted cakes tightly in plastic wrap and then foil, and store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before frosting and serving to preserve its delightful texture and flavor.
Reheating
While cake is typically served at room temperature, if you prefer a warm slice, gently warm individual pieces in the microwave for about 10 seconds. Avoid overheating to keep the cake moist and prevent the cherries from becoming tough or dry.
FAQs
Can I use frozen cherries instead of maraschino or pie filling?
Frozen cherries can be used but will change the texture and moisture content. If using frozen, thaw and drain well to avoid adding excess water to the batter. You might want to toss the cherries lightly in flour before folding them in to prevent sinking.
Is it possible to make this recipe gluten-free?
Absolutely! Swap the white cake mix for a gluten-free cake mix of similar weight and adjust the liquid slightly if needed. Make sure all other ingredients, like cherry pie filling, are certified gluten-free for a safe and tasty alternative.
How long does the cake stay fresh without refrigeration?
At room temperature, this cherry cake can stay fresh for about 2 days when covered properly. Beyond that, refrigeration is recommended to preserve freshness and prevent any spoilage, especially if your climate is warm.
Can I make this cake in cupcakes instead of a large cake?
Yes! Dividing the batter into cupcake liners works wonderfully. Bake at the same temperature but reduce the baking time to around 18-22 minutes. Cupcakes are a fun way to serve individual portions for parties or gatherings.
What frosting pairs best with these cherry cakes?
Vanilla buttercream frosting is a classic match that enhances the cherry flavor without overpowering. Cream cheese frosting also pairs nicely, offering a slight tang that complements the sweet cherries beautifully.
Final Thoughts
There’s something truly satisfying about how effortless and delicious this Easy Cherry Cake (2 Ways) Recipe is. Whether you opt for the fluffy cherry Jell-o cake or the decadent cherry pie filling version, you’re in for a treat that’s sure to become a favorite in your baking repertoire. I can’t wait for you to try it and share the joy of cherry-filled sweetness with your loved ones!
Print
Easy Cherry Cake (2 Ways) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Cherry Cake recipe offers two delicious variations for cherry lovers. Both recipes use a white cake mix as the base but differ in the cherry ingredients and additional components, providing varied textures and flavors. The first uses cherry Jell-o and maraschino cherries, while the second combines cherry pie filling with sour cream for added moisture. Both are simple to prepare and perfectly moist, making them ideal for celebrations or a delightful dessert anytime.
Ingredients
Cherry Cake Variation 1:
- 1 18 ounce package of White Cake Mix
- 1/2 cup water
- 3/4 cup vegetable oil
- 3 eggs
- 1 3 ounce cherry Jell-o
- 1 10-12 ounce jar of Maraschino Cherries, drained
Cherry Cake Variation 2:
- 1 18 ounce package of White Cake Mix
- 1 21 ounce can cherry pie filling
- 1/2 cup sour cream
- 2 eggs
Vanilla Buttercream Frosting:
- Vanilla Buttercream Frosting (store-bought or homemade, quantity as desired for frosting cake)
Instructions
- Prepare the batter for Variation 1: In a large mixing bowl, combine the white cake mix, cherry Jell-o powder, water, vegetable oil, and eggs. Mix thoroughly until the batter is smooth and uniform. Gently fold in the drained maraschino cherries to evenly distribute them throughout the batter.
- Prepare the batter for Variation 2: In another mixing bowl, stir together the white cake mix, cherry pie filling, sour cream, and eggs until the batter is evenly combined and slightly thickened due to the addition of pie filling and sour cream.
- Bake the cakes: Preheat your oven to 350°F (175°C). Grease and flour two 9×13 inch baking pans. Pour each batter into its own prepared pan, spreading it out evenly. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted near the center comes out clean. Remove the cakes from the oven and allow them to cool completely on a wire rack.
- Frost the cake: Once cooled, frost one or both cakes with vanilla buttercream frosting as desired. Decorate further if you wish to enhance presentation. Slice and serve to enjoy these moist and flavorful cherry cakes!
Notes
- You can use either cherry Jell-o or cherry pie filling to alter the cake texture and flavor.
- Make sure to drain the maraschino cherries well to avoid excess moisture in the batter.
- If you prefer a single cake, pick one variation and halve the ingredients accordingly.
- Vanilla buttercream frosting helps balance the tartness of cherries and adds richness.
- Use room temperature eggs and sour cream to ensure smooth mixing.
- Store leftovers covered in the refrigerator to maintain freshness.
