Cherry Almond Cake

This cherry almond cake is one of those easy, nostalgic recipes that feels like it’s been passed down through generations even if it starts with a box mix. The cherry pie filling gives the cake a soft, fruity texture, while the almond extract adds that subtle, bakery-style flavor that makes it feel just a little more special. It is simple to make, easy to serve, and perfect for potlucks, birthdays, or just a sweet moment at home.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 32 minutes

Total Time: 42 minutes

Servings: 12 servings

Calories: 283 kcal per serving

Ingredients

15 ¼ ounces - White Cake Mix
15 ounces - Cherry Pie Filling
2 - eggs
1 tsp - Almond Extract
2 cups - Whipped Topping
12 - Maraschino Cherries

Instructions

Preheat oven to 350F.
Grease a 9″x13″ casserole dish and set aside.
In a medium sized bowl, combine the cake mix, cherry pie filling, eggs and almond extract. Beat for 2
minutes until well combined and fluffy.
Fold the cake batter into the prepared casserole dish and smooth down with the back of a spoon.
Bake for 28-32 minutes, until an inserted toothpick comes out clean.
Once the cake is completely cooled, spread the Cool Whip overtop in an even layer.
Position the maraschino cherries evenly in a grid pattern on top of the cake to suggest the 12 servings.

Nutrition