Old-Fashioned Almond Maraschino Cherry Cake

5 from 1 vote

Old-Fashioned Almond Maraschino Cherry Cake

This Old-Fashioned Almond Maraschino Cherry Cake is a moist almond-scented cake, bits of sweet maraschino cherries throughout, and a fluffy homemade vanilla cream topping. A simple recipe that feels special.

Prep Time20

Cook Time25

cooling time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: cake recipe, dessert recipe, easy recipe, Holiday Dessert, summer dessert

Servings: Servings

Calories: 341kcal

As an Amazon Associate I earn from qualifying purchases.

Equipment

Cake Pan 9 X 13

Mixing Bowls

Ingredients

For the Cake

14.25 Ounces White Cake Mix 1 box white cake mix, any brand
3 Large Eggs
1/3 Cup Vegetable Oil
3/4 Cup Buttermilk or milk
1/2 Cup Sour Cream or plain yogurt
1 1/2 Teaspoons Almond Extract
1 Cup Maraschino Cherries drained and roughly chopped

For the Topping

3.4 Ounces Instant Vanilla Pudding Mix 1 box
1 1/2 Cups Milk
1 ½ Cups Heavy Whipping Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Unflavored Gelatin
1 Teaspoon Cold Water
3/4 Cup Maraschino Cherries drained and roughly chopped

Instructions

Prepare the Cake

Preheat oven to 350°F. Grease or spray a 9x13-inch baking pan.
In a large mixing bowl, combine the cake mix, eggs, oil, buttermilk, sour cream, and almond extract. Mix until smooth and well combined.
14.25 Ounces White Cake Mix, 3 Large Eggs, 1/3 Cup Vegetable Oil, 3/4 Cup Buttermilk, 1/2 Cup Sour Cream, 1 1/2 Teaspoons Almond Extract
Fold in the chopped maraschino cherries.
1 Cup Maraschino Cherries
Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.

Make the Stabilized Whipped Cream Topping

In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to bloom.
1 Teaspoon Unflavored Gelatin, 1 Teaspoon Cold Water
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
1 ½ Cups Heavy Whipping Cream, 3 Tablespoons Powdered Sugar, 1 Teaspoon Vanilla Extract
With the mixer running on low speed, slowly drizzle the dissolved gelatin into the whipped cream. Increase speed and continue whipping until stiff peaks form.
In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.
3.4 Ounces Instant Vanilla Pudding Mix, 1 1/2 Cups Milk
Gently fold the whipped cream into the pudding mixture until smooth and fully combined.
Spread the topping evenly over the cooled cake.
Sprinkle the chopped maraschino cherries over the top.
3/4 Cup Maraschino Cherries
Refrigerate for at least one hour before serving for the best texture and flavor.

Notes

Tips for the Best Cake

Drain the maraschino cherries well to avoid adding excess moisture to the batter.
Pat the cherries dry with paper towels before chopping.
Use full-fat sour cream for the richest flavor.
Chill the cake before serving to help the topping set properly.
For extra almond flavor, add 1/4 teaspoon almond extract to the whipped cream mixture.

Nutrition