Description
This Cherry Jubilee Sheet Cake captures the essence of joy and celebration. Each bite offers a burst of cherry flavor balanced with the soft, sweet canvas of a classic white cake. Topped with a rich almond buttercream frosting, this dessert not only satisfies your sweet tooth but also adds a touch of elegance to any event.
Ingredients
Cake:
1 package white cake mix
3 eggs
3/4 cup vegetable oil
1/2 cup water
3 oz cherry Jell-O
10–12 oz maraschino cherries, drained
Almond Buttercream Frosting:
1/4 cup butter, softened
4 oz cream cheese, softened
2 tsp almond extract
3 cups powdered sugar
2–3 tbsp milk
Instructions
Preheat oven to 350°F.
Puree maraschino cherries in a blender or food processor.
In a large bowl, combine cake mix, eggs, oil, and water. Mix until well blended.
Add the Jell-O mix and pureed cherries to the cake mixture. Mix thoroughly.
Pour the batter into a greased 9×13 inch pan.
Bake for 30 minutes.
Allow the cake to cool.
For the frosting, cream together butter and cream cheese. Add powdered sugar, almond extract, and milk; blend until smooth.
Frost the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420