The Best Cherry Almond Cake Recipe
This Cherry Almond cake is a delicious, light, layered cake, flavored with almond and frosted with a creamy, whipped icing, topped with a layer of cherry pie filling. It’s a refreshing, light dessert that will have you going back for seconds!
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This is one of the most delicious, moist cakes I have ever eaten. If you love the flavor of almond, you’re taste buds will be in heaven.
Cherry Almond Cake
Let’s Make It!!
Mix up the yellow cake mix as directed on the box, but also add one teaspoon of almond extract to the batter. (Make sure you do not get the cake mix that has pudding added.)
Bake it at 350 degrees for the proper amount of time, according to what type of pan you use. For this cake, I used a 13×9 baking pan, but you can also use two 8″ rounds. You may need to shave the top of the bottom cake off so the top will be flat and the top cake doesn’t slide off.
When it is ready, take it out of the oven and let it cool about 15 minutes. Once it is cool enough to touch, run a butter knife around each side to loosen it. Very gently take a spatula and lift the bottom of the cake.
Spray a piece of wax paper with cooking spray and lay across the cake. Turn it over, putting your hand on it for support and gently let it come out of the pan.
Let it now cool completely.
Once the cake has cooled completely, get out the dental floss.
Before you begin to slice the cake, take a knife and put a small slice in each corner to help you get started with the floss.
Slowly and gently, pull the floss thru the cake, making sure you are cutting the cake in half. Try to keep your layer as even as possible.
At this point, the two layers are somewhat fragile. Take the top layer you just cut and put it back into the casserole pan.
Mix the frosting using one block of cream cheese, softened, 2 cups of unsifted powdered sugar, one 8 ounce tub of Cool Whip and one teaspoon of almond extract. Make sure it’s blended so it’s a creamy texture.
Spread half of the frosting mixture on the bottom layer.
For the next step, I found it easier to cut the top layer into fourths. Don’t worry if you have any pieces break. The frosting will cover up any of these.
Finish frosting the cake and top with the cherry pie filling.
Refrigerate until serving. Enjoy!
- Yellow Cake Mix (No Pudding)
- 1 8 oz Cream Cheese softened
- 1 8 oz Cool Whip (thawed)
- 2 cups Unsifted Powdered Sugar
- 2 tsp Almond Extract
- 1 21 oz. can Cherry Pie Filling
- Spray 13x9 pan with cooking spray. (You can use a round pan. Follow same instructions.)
- Mix cake mix as directed, but add 1 tsp of Almond extract to batter.
- Bake as directed. Cool 15 minutes, then take out of pan. Cool completely.
- Mix cream cheese, Cool Whip, powdered sugar and 1 tsp Almond extract until blended.
- Using dental floss, cut cake in half, horizontally. It may be easier to section the layers into 4 pieces, as it will be easier to handle. You won't see this once the cake is frosted.
- If using a 13x9 pan, put the bottom layer back into the pan.
- Spread half the cream cheese mixture on the bottom layer.
- Put the top layer on (in sections, if you halved or quartered it).
- Spread the rest of the cream cheese mixture on top.
- Top with the cherry pie filling.
- Refrigerate until serving.
If you need another easy & frugal dessert idea, check out my Easy No Bake Banana Pudding!
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Disappointed that this “recipe” starts with cake mix and ends with cool whip and canned pie filling. Why not just buy something if you can’t make a dessert from scratch.
Hi Betsy,
My audience is geared toward busy moms that don’t have the time or inclination to cook completely from scratch. My recipes are simple, tasty, quick & easy. They are meant for people that want to put good food on their table and not spend a lot of time or money in doing so.
Your are welcome to tweak this recipe and make your own cake from scratch as well as your own whipped cream and canned preserves. I’m sure it would taste fabulous, too! I just prefer to get the same delicious taste with a little bit less work.
Thank you for stopping by and have a blessed day.
Omg, so delish! I love this combo cake and cherry pie. It was so easy and I really appreciate that it was something we could whip up quickly with limited time and ingredients. It was devoured and everyone wanted the recipe. Thank you for thinking of recipes that don’t need 20 ingredients and a culinary degree to make them!
Hi Jen! You’re welcome and I’m so glad you liked it! It’s one of our family’s favorites, too!
An easy, tasty, low-fuss recipe. Your audience knows who they are and we appreciate you!
Thank you, Celeste!Glad you liked it! 🙂