Ingredients for Easy Cherry Cake
- White Cake Mix
- Vegetable Oil
- 2 large egg whites
- Water (enough to make 1 1/4 cups total liquid with cherry juice)
- Maraschino Cherries
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How to Make Easy Cherry Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 8 or 9-inch round cake pans.
- Drain the juice from 1 (15 ounce) can of cherry pie filling. Add enough water to the juice to measure 1 1/4 cups.
- Chop the cherries in half.
- In a large bowl, combine one box of your favorite white cake mix, the cherry juice mixture (from step 3), 1/2 cup vegetable oil, 2 large egg whites, and the chopped cherries. Beat on low speed for 30 seconds.
- Beat on medium speed for 1 1/2 minutes.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Run a knife around the edges of the pans to loosen the cakes.
- Carefully remove the cakes from the pans and let them cool completely on a wire rack.
- Frost with your favorite frosting. A white mountain icing is a delicious choice!
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
1476g
Fat
89g
Carbs
165g
