Cherry Chip Cake

This easy Cherry Chip Cake is a moist cake mix recipe loaded with maraschino cherries. This easy cake mix dessert will be a family favorite!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 26

Servings servings

Calories 227kcal

Preheat oven to 350 degrees F and grease a 9x13 baking pan with nonstick cooking spray and set aside.
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.
In a large mixing bowl, add the eggs and vegetable 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.

Serves 18