Cherry Almond Cake
Servings: 12 servings
Ingredients
- ake
- 15.25 ounces White cake mix - 1 box
- 15 ounces Cherry pie filling - 1 can
- 2 Large eggs
- 1 teaspoon Almond extract
- Topping
- 2 cups Cool Whip - thawed
- 12 Maraschino cherries
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish.
- In a large mixing bowl, combine the cake mix, cherry pie filling, eggs, and almond extract. Beat with a hand mixer for about 2 minutes, or until the batter is smooth and fluffy.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Place the baking dish on a wire rack and cool completely.
- Spread the Cool Whip evenly over the cooled cake.
- Arrange the maraschino cherries over the top of the cake, spacing them evenly to create 12 servings.
- Refrigerate for at least 30 minutes before serving.
Notes
- Mix the batter only until combined and fluffy. Overmixing can make the cake heavier.
- For a stronger almond flavor, add an extra ¼ teaspoon almond extract.
Slivered almonds make a simple garnish and add a little crunch. - Chilling the cake before serving helps the topping set and makes cleaner slices.
- Store covered in the refrigerator for up to 4 days.
- This recipe can be baked as cupcakes. Reduce the baking time to about 18 to 22 minutes and check for doneness with a toothpick.