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Cherry Almond Cake made from a box cake mix.

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.
Servings: 12 servings
Chef Alli
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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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 9x13-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.

Nutrition

Calories: 266kcalCarbohydrates: 49gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 36mgSodium: 312mgPotassium: 104mgFiber: 1gSugar: 23gVitamin A: 219IUVitamin C: 2mgCalcium: 113mgIron: 1mg
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