Cherry Jubilee Sheet Cake
A delightful and whimsical dessert featuring a cherry-infused cake topped with creamy frosting, perfect for any occasion.
Ingredients
For the cake
- 1 package white cake mix Base for the cake, yielding a light and fluffy texture.
- 3 pieces eggs Adds moisture and richness.
- 3/4 cup vegetable oil Keeps the cake moist and tender.
- 1/2 cup water Balances out the mix.
- 3 oz cherry Jell-O Enhances the cake with fruity sweetness.
- 10-12 oz maraschino cherries, drained Adds color and a hint of tang.
For the frosting
- 1/4 cup butter, softened Adds a rich flavor.
- 4 oz cream cheese, softened Creates a creamy and smooth frosting.
- 2 tsp almond extract Elevates the flavor profile.
- 3 cups powdered sugar Creates the perfect sweetness.
- 2-3 tbsp milk Adjusts the frosting consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Puree the drained maraschino cherries until smooth.
- In a large bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat until well blended.
- Stir in the cherry Jell-O and cherry puree to create a batter.
- Pour the batter into a greased 9x13 inch baking pan. Bake for about 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Frosting
- Cream together butter and cream cheese until smooth.
- Gradually add powdered sugar, almond extract, and milk to achieve desired consistency.
- Spread the frosting evenly over the cooled cake.
- Cut into squares and serve.
Notes
For best results, let ingredients reach room temperature first. You can experiment with almond extract and increase cherry flavor if desired.