Cherry Almond Cake
This light and tender Cherry Almond Cake is made in a 9X13 pan using a white box cake mix and cherry pie filling, then topped with a beautiful fluffy frosting made with Cool Whip.
I love festive and easy sheet pan desserts for any gathering or special celebration. If you like this recipe, check out my Cranberry Christmas Cake with Butter Sauce and my Banana Cake using Cake Mix.
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A Quick Look at the Recipe
- ✅ Recipe Name: Cherry Almond Cake
- ⏲️ Ready In: 45 minutes
- 👨👨👦👦 Serves: 12 servings
- 🍽️ Calories: 266 kcal
- 💪 Protein: 3 grams
- 🥣 Main Ingredients: Boxed white cake mix, Cherry pie filling, whipped frosting
- 💯 Why You’ll Love It: This light and fluffy cake made in a 9X13 pan is perfectly festive with traditional cherry and almond flavors. It feels really special but is still easy enough to make any day of the week.
This 9X13 cake is a breeze to whip up for any gathering or special celebration. It’s made with a boxed white cake mix and topped with a whipped topping for a quick and delicious frosting.
My guys love homemade cakes, and using a boxed cake mix as the base makes it super easy and quick for me, so I make them all the time. I especially love my Strawberry Poke Cake, which uses a box cake mix. After all, who doesn’t adore a lovely pink cake with thick, swirly frosting piled high on top?
You will love the sweet cherry flavor enhanced with a touch of almond extract – talk about a yummy flavor combination. It sometimes reminds me of our Glazed Cherry Coffee Cake recipe that uses my favorite type of cherry pie filling, too.
I love how easy it is to make this cake ahead of time, so it can chill in the fridge before serving. It’s ready in no time!
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Canned cherry pie filling: I believe the Wilderness brand is the best to use. I’ve tried other brands of pie filling and they have all left me disappointed. Wilderness is always a beautiful, true red in color.
- Boxed white cake mix: I usually opt for Pillsbury Moist Supreme cake mix, but I also enjoy Duncan Hines Classic White cake mix. I’m always stocking up on white cake mixes when they go on sale!
- Baking powder: Don’t skip this ingredient – it ensures that your cake will rise as it should, especially since we are adding the cherry pie filling to the cake batter, which makes it a bit heavier in texture.
- Almond extract: Go for pure almond extract, not the imitation. I also use almond extract when I make homemade ice cream, and my guests go crazy for it. I substitute almond extract for half of the vanilla called for in the ice cream recipe.
- Almonds: I like to garnish this with sliced almonds, but that is entirely optional.
How to make Cherry Almond Cake
Preheat the oven to 325 degrees F. Spray a 9×13-9 inch pan with nonstick spray.
Step 1: Place the can of cherry pie filling into the bowl of a food processor.
Step 2: Pulse to mince the cherries. Remove 1/2 cup of the pie filling, reserving it for the frosting.
Step 3: In a large mixing bowl, combine the cake mix with the baking powder. Add the eggs, almond extract, melted butter, water, and the remaining processed cherry pie filling.
Step 4: Using an electric mixer on low speed, combine the ingredients. Once combined, increase the speed and beat the batter for 1 minute until nice and creamy. Spread the batter evenly into the prepared cake pan. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 5: In a large mixing bowl, use a silicone spatula to combine the whipped topping with the powdered sugar, kosher salt, and almond extract. Gently fold the reserved 1/2 cup of processed cherry pie filling into the whipping topping mixture until nicely combined. Refrigerate the frosting while the cake is baking and cooling.
Step 6: When the cake is completely cooled, spread the frosting evenly over the top. Chill the cake for at least 4-6 hours before slicing into squares to serve.
My Recipe Tips
- Cover the cake with foil as soon as it comes out of the oven. Keep it covered until the cake is fully cooled. This is a trick my Grandma Lucille taught me. The foil forces the condensation from the heat down into your cake, making it deliciously moist. I do this with all my cakes!
- This cake should be kept and served chilled since the frosting is made with whipped topping.
- If desired, place a maraschino cherry and sliced almonds on top of each cake square before serving to make it look extra special.
Cherry Almond Cake FAQs
Because the frosting is made with Cool Whip, it’s safest to store the cake in the refrigerator.
To be sure the cake is fully baked, insert a toothpick (or a metal cake tester) into the very center. If the toothpick comes out clean, the cake is done. If cake batter is still clinging to the toothpick, it needs to bake for a longer period.
You sure can! Place paper cupcake liners into a muffin tin and fill each one no more than 2/3 full. There will be enough cake batter to make about 24 cupcakes. Bake the cupcakes, uncovered, at 325°F for 15-17 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.
Sure, can, and it works best to freeze the cake unfrosted. When you’re ready to enjoy the cake, remove it from the freezer and uncover it to let the cake thaw. If there is any moisture on top of the cake, gently dab it up with a paper towel. Prepare the frosting and frost the cake as directed.
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Cherry Almond Cake
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Ingredients
For the Cake
- 21 ounce can cherry pie filling divided use
- 13.25 ounce boxed white cake mix
- 1 teaspoon baking powder
- 2 large eggs
- 2 teaspoons almond extract
- 2 tablespoons melted butter
- 1/2 cup water
For the Frosting
- 8 ounces frozen whipped topping thawed
- 1/2 cup powdered sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon almond extract
Instructions
Make the Cake
- Place the can of cherry pie filling into the bowl of a food processor; pulse to mince the cherries. (Or chop very finely on a cutting board with your favorite sharp knife.)21 ounce can cherry pie filling
- Remove 1/2 cup of the processed cherry pie filling, reserving it for the frosting.
- Preheat the oven to 325 degrees F. Spray a 9×13-inch cake pan with nonstick spray; reserve.
- In a large mixing bowl, combine the cake mix with the baking powder.13.25 ounce boxed white cake mix, 1 teaspoon baking powder
- Add the eggs, almond extract, melted butter, water, and the remaining processed cherry pie filling to mixing bowl.2 large eggs, 2 teaspoons almond extract, 2 tablespoons melted butter, 1/2 cup water
- Using an electric mixer on low speed, combine the ingredients. Once combined, increase the speed and beat the batter 1 minute until nice and creamy.
- Spread the cake batter into the prepared pan, spreading it out evenly.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the Frosting
- While the cake bakes, prepare the frosting. In a large mixing bowl, use a silicone spatula to combine the whipped topping with the powdered sugar, kosher salt, and almond extract.8 ounces frozen whipped topping, 1/2 cup powdered sugar, 1/8 teaspoon kosher salt, 1/4 teaspoon almond extract
- Gently fold the reserved 1/2 cup of processed cherry pie filling into the whipping topping mixture until nicely combined. Refrigerate the frosting while the cake bakes and cools.
- When the cake is fully cooled, evenly spread the frosting over the cake. Chill the cake for at least 4-6 hours before serving. Cake gets better the longer it chills!
Notes
- Cover the cake with foil as soon as it comes out of the oven; keep it covered until the cake is fully cooled. This is a trick my Grandma Lucille taught me. The foil forces the condensation from the heat down into your cake, making it deliciously moist. I do this with all my cakes!
- This cake should be kept and served chilled since the frosting is made with whipped topping.
- If desired, place a maraschino cherry on top of each cake square before serving to make it look extra special.