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Cherry Sheet Cake


  • 1 box cherry chip cake mix
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • .3 oz box Jello cherry flavor
  • 10 oz maraschino cherries - drained
  • Frosting
  • 6 tbsp unsalted butter – softened
  • 6 oz cream cheese – softened
  • 3 tsp almond extract
  • 4 cups powdered sugar
  • 3-5 tbsp heavy cream


  • Preheat oven to 350 degrees. Prepare a 10x15 jelly roll pan with non-stick spray. Line the bottom with parchment paper and spray that (optional).
  • Blend the cherries in a food processor until they turn to small bits. Set aside.
  • In a large bowl, add the cake mix, eggs, oil, and water and mix until well combined. Stir in the box of jello and the cherries until well mixed.
  • Pour the batter into the baking sheet and bake for 30 minutes, until a toothpick comes out clean.
  • Allow the cake to cool completely before icing.
  • Prepare the icing: Mix together the butter, cream cheese, powdered sugar and almond extract. Slowly add in the heavy cream, tablespoon at a time, and mix until the desired consistency has been reached.
  • Frost and enjoy!