From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Preheat oven to 350F.
2
Grease a 9″x13″ casserole dish and set aside.
3
In a medium sized bowl, combine the cake mix, cherry pie filling, eggs and almond extract. Beat for 2
4
minutes until well combined and fluffy.
5
Fold the cake batter into the prepared casserole dish and smooth down with the back of a spoon.
6
Bake for 28-32 minutes, until an inserted toothpick comes out clean.
7
Once the cake is completely cooled, spread the Cool Whip overtop in an even layer.
8
Position the maraschino cherries evenly in a grid pattern on top of the cake to suggest the 12 servings.
My Calorie Intake
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Tips & Tricks (5)
- Drain Cherry Pie Filling Strategically 🍒Reserve the cherry juice and fold in only the fruit, using the juice to brush the cake layers for extra moisture and flavor without making the cake soggy.
- Boost Almond Extract Subtly 🌰Add an extra 1/4 teaspoon of almond extract beyond the recipe's suggestion to achieve that premium bakery flavor without overpowering the delicate cherry notes.
- Chill Before Assembly ❄️Cool the cake layers completely and refrigerate for 30 minutes before frosting to prevent the whipped topping from melting and sliding off the sides.
- Toast Maraschino Cherry Placement 💡Pat maraschino cherries completely dry and place them as the final garnish just before serving to maintain their vibrant color and prevent the topping from becoming watery.
- Create Height with Layering 🎂Divide the batter evenly between two round pans instead of using one to create a more impressive two-layer cake with better cherry-to-cake ratio distribution throughout.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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