Cherry Sheet Cake

5 from 1 vote

This Maraschino Cherry Sheet Cake is soft, moist, and loaded with cherry flavor thanks to the cherry chip cake mix, cherry gelatin, and plenty of chopped maraschino cherries baked right into the cake.

Prep Time15

Cook Time30

Servings: slices

Author: Miranda Couse

Ingredients

Cake

15.25 ounce box cherry chip cake mix
3 large eggs
3/4 cup vegetable oil
1/2 cup water
3 ounces cherry flavored gelatin 1 box
10 ounces maraschino cherries drained

Frosting

6 tablespoons butter room temperature
6 ounces cream cheese room temperature
3 teaspoons almond extract
4 cups powdered sugar
3-5 tablespoons heavy cream
24 stemmed maraschino cherries for garnish

Instructions

Cake

Preheat oven to 350 degrees. Spray a 10x15 jelly roll pan with nonstick baking spray.
Add the 10 ounces maraschino cherries to a food processor and pulse until the cherries are all finely chopped. Set aside.
Add the 15.25 ounce box cherry chip cake mix, 3 large eggs, 3/4 cup vegetable oil, and 1/2 cup water to a large bowl. Beat with a hand mixer on medium until well combined.
Add in the 3 ounces cherry flavored gelatin and the chopped cherries. Stir with a spatula until combined.
Pour the batter into the prepared baking pan and bake for 30 minutes, until a toothpick comes out clean.
Allow the cake to cool completely before frosting.

Frosting

In a large bowl, add the 6 tablespoons butter and 6 ounces cream cheese. Beat with a hand mixer on medium until creamy.
Add in the 4 cups powdered sugar and 3 teaspoons almond extract. Beat until most of the powdered sugar is worked into the frosting.
Add in the 3-5 tablespoons heavy cream, one tablespoon at a time, and mix until the desired consistency has been reached.
Using an offset spatula, spread the frosting on top of the cooled cake.
Before serving, slice the cake into 24 slices and top each slice with a stemmed maraschino cherry.

Notes

Maraschino Cherries: Drain the cherries well before finely chopping. Once the cherries are finely chopped, add the bits of cherries and the juice that was produced when chopping.

Cake Mix: If you can't find cherry chip cake mix, white or yellow cake mix will work.

Storage: Store covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.

Freezing: Once the cake is completely cooled and frosted, cover with 2 layers of plastic wrap and a layer of heavy-duty aluminum foil. You can also place it in an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

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