This easy Cherry Chip Cake is moist, tender, and loaded with the sweet flavor of maraschino cherries. Even the whipped topping is cherry-flavored!
I love maraschino cherries. They're so sweet, and honestly, they're delicious in just about everything. I love them most in this cherry chip cake. This easy, classic dessert tastes like a dream, and it's so easy to make. You can't beat that!
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Cherry Chip Cake
This easy, delicious cake starts with boxed cake mix. I make it as you would normally make boxed cake mix, except I add maraschino cherry juice and fold in maraschino cherries.
After baking the cake, I make a maraschino cherry whipped topping and spread it over the cake. Finally, I top it with more maraschino cherries. That's all there is to it! It's so simple and so delicious.
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How to Make the BEST Cherry Chip Cake
You'll only need a handful of simple ingredients to make this Cherry Chip Cake recipe. The eggs and vegetable oil will almost certainly be in your kitchen, and everything else can be found in one aisle at your grocery store.
Everything you need to make this recipe is here, but you'll find the exact amounts in the recipe card at the end of the post.
Ingredients you will need to make this Cherry Chip Cake
- Vegetable oil
- Maraschino cherries, divided
- White cake mix
- Whipped topping
If you want more, I'd suggest using this cherry flavoring. This is pretty concentrated so I'd recommend ½ to 1 teaspoon for this cake.
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Making this cherry chip cake is a breeze. It just takes a little mixing, a little baking, and then topping the cake. There's nothing to it.
The recipe highlights are right here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine eggs, oil, and maraschino cherry juice.
2: Stir in the cake batter and bake. Cool completely.
3: Mix whipped topping and more maraschino cherry juice and spread it evenly over the cake.
4: Frost the cake and top with dollops of whipped cream and maraschino cherries.
Substitutions and Variations
- Use white, yellow, vanilla, or butter cake mix for this recipe.
- Use your favorite variety of whipped topping.
- Try adding chopped pecans or walnuts to the cake before baking.
- Whisk the wet cake ingredients until frothy before adding the cake mix.
- Be sure your baking pan is thoroughly coated with nonstick spray.
- Cool your cake completely before frosting it.
- Measuring cup
- Mixing bowls
- 9x13 baking dish
How to Store Cherry Chip Cake
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
What is cherry chip cake?
Cherry chip cake is a cake made with maraschino cherry juice and diced maraschino cherries. It was a popular cake mix that was eventually discontinued.
Why is it called cherry chip cake?
Cherry chip cake gets its name from the maraschino cherry bits, or chips, that are folded into the cake mix.
What are maraschino cherries?
Maraschino cherries are preserved, sweetened cherries - generally Royall Ann, Rainier, or Gold cherries.
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To print our Cherry Chip Cake recipe, click the recipe card below!
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Cherry Chip Cake
This easy Cherry Chip Cake is moist, tender, and loaded with maraschino cherries. This easy cake mix recipe will be a family favorite recipe!
- 3 eggs
- ½ cup vegetable oil
- 1 jar 12 oz, maraschino cherries, divided
- 1 box 15.25 oz, white cake mix
- 1 small tub 8 oz, whipped topping plus ½ cup
Open the jar of cherries and pour out ¼ cup of the juice. Set aside for the icing. Dice ¼ cup of cherries for the cake and set aside. Pour remaining cherry juice into a measuring cup. Reserve remaining cherries for topping.
Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray and set aside.
In a bowl, add eggs and oil. Add water to the measured cherry juice so you have a total of ¾ cup. Add mix to the eggs. Using a whisk, whisk until frothy and bubbly.
Stir in cake mix just until combined and fold in cherries. Pour into prepared pan and bake for 24-26 minutes or until a toothpick inserted in the center comes out clean. Let stand to cool completely.
Once the cake is cooled, pour the remaining ¼ cup cherry juice into the 8oz tub of cool whip. Mix well. Spread on top of cake in an even layer.
Place the remaining whipped topping into a pastry bag fitted with a large star tip. Pipe dollops onto the top of the cake and top with reserved cherries. Cover and refrigerate until ready to serve.