Maraschino Cherry Cake 🍒🍰

There's something about a pink cake that just says "party." This Maraschino Cherry Cake starts from a boxed white cake mix doctored up with cherry juice, chopped cherries, and crushed pineapple, then gets finished with a swoop of whipped frosting and a scattering of chopped pecans. It's a showstopper for birthdays, baby showers, Valentine's Day, Easter, or Christmas — really, anytime you're in the mood for something fruity and fun.

It's a simple semi-homemade cake with big, unmistakable cherry flavor, and it tends to disappear fast once people get a taste.

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Why This Cake Earns a Spot in Your Rotation

It's cheerful, it's cherry-packed, and it couldn't be simpler to make.

Soft and Moist

The cherry juice keeps every slice tender and full of flavor.

A Showstopper Look

That pretty pink hue and pop of cherries make it a natural for celebrations.

Starts With a Shortcut

A boxed cake mix does the heavy lifting, so it comes together fast.

Fits Any Occasion

Birthdays, holidays, potlucks, family dinners — it works everywhere.

Holds Up Well Ahead of Time

The cake stays moist for days after baking.

What Does It Taste Like?

Expect a gentle vanilla base with sweet little bursts of maraschino cherry and pineapple throughout. The cherry juice brings fruity sweetness and that signature pink color while keeping the crumb impressively moist, and the whipped topping keeps things light instead of overly sweet. Every forkful is soft, fruity, and full of that nostalgic cherry flavor.

Why You'll Want to Bake This One

Great for Beginner Bakers

The steps are simple enough for anyone to follow.

Made for a Crowd

It slices neatly and serves plenty of people.

Easy to Dress Up

Stir in coconut, almonds, or chocolate chips for extra flair.

Freezes Well

Bake it ahead for holidays or special events.

What Goes Into It

For the Cake

• 1 box (15.25 oz) white cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• ½ cup maraschino cherry juice
• ½ cup water
• 1 cup chopped maraschino cherries, drained
• ½ cup crushed pineapple, drained

For the Frosting

• 2 cups heavy whipping cream (or 1 tub whipped topping, thawed)
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup chopped pecans, for topping
• Whole maraschino cherries, for garnish

Optional Garnishes

• White chocolate shavings
• Toasted coconut
• Sliced almonds

Equipment You'll Want on Hand

The Essentials

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Cooling rack
• Measuring cups and spoons

Ways to Make It Your Own

Feel free to play with flavors and mix-ins.

Add Some Crunch

Stir in or top with:

• Walnuts in place of pecans
• Sliced almonds
• Toasted coconut

Boost the Flavor

Add:

• Almond extract
• Lemon zest
• White chocolate chips

Frosting Swaps

Try instead of whipped cream:

• Cream cheese frosting
• Vanilla buttercream

How to Make Maraschino Cherry Cake

Just a handful of steps stand between you and this cake.

Step 1: Get the Oven Ready

Preheat your oven to 350°F (175°C).

Grease and lightly flour a 9×13-inch baking pan.

Step 2: Mix the Batter

In a large bowl, combine:

• Cake mix
• Eggs
• Oil
• Maraschino cherry juice
• Water

Beat until smooth, about 2 minutes.

Step 3: Fold In the Fruit

Gently fold in the chopped maraschino cherries and crushed pineapple.

Step 4: Bake It Off

Pour the batter into your prepared pan.

Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.

Cool completely in the pan.

Step 5: Frost and Top

If using heavy cream, whip it with the powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream (or thawed whipped topping) over the fully cooled cake.

Sprinkle the chopped pecans over the top and garnish with whole maraschino cherries. Chill until ready to serve.

What Pairs Well With It

This sweet cake goes great alongside:

Favorite Pairings

• Vanilla ice cream
• Fresh whipped cream
• Hot coffee
• Tea
• Fresh berries
• White chocolate drizzle

Storing Leftovers

In the Fridge

Since it's topped with whipped cream, store this one in the fridge, covered, for up to 4 days.

In the Freezer

Wrap the unfrosted cake tightly and freeze for up to 3 months.

Thaw it overnight in the fridge, then frost before serving.

A Little Background

Maraschino Cherry Cake has been showing up at potlucks, birthday parties, and holiday tables for generations, often built on a boxed cake mix to keep things simple. That mix of sweet cherries, pineapple, and a soft vanilla crumb makes for a colorful dessert that's just as fun to serve as it is to eat.

Nutrition Info

Approximate values per serving (based on 12 servings):

• Calories: 340
• Protein: 4g
• Carbohydrates: 38g
• Fat: 19g
• Saturated Fat: 9g
• Fiber: 1g
• Sugar: 25g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on the exact ingredients used.

Final Thoughts

This Maraschino Cherry Cake is a charming, old-fashioned bake bursting with cherry and pineapple flavor and a soft crumb. Whether you finish it with whipped cream and pecans or your go-to frosting, it's a pretty cake that fits right in at holidays, birthdays, and everyday get-togethers.

Made this recipe? Leave a review and share your photos on Pinterest so others can enjoy this colorful favorite too!