Christmas Cherry Cake
A delightful cherry-infused cake featuring layers of moist white cake, cherry gelatin, and creamy topping, perfect for festive gatherings and cherry lovers alike.
Ingredients
Instructions
- Prepare the cake according to package directions, using a greased 13 x 9-inch baking pan, and bake at 350°F for 30 to 35 minutes. Allow to cool.
- Dissolve cherry gelatin in 1 1/2 cups of boiling water. Cool the gelatin.
- Poke holes in the cooled cake with a meat fork.
- Gradually pour the cooled gelatin over the cake, ensuring it seeps into the holes.
- Cover and refrigerate the cake for 30 minutes to allow the gelatin to set.
- In a mixing bowl, beat the softened cream cheese until light and fluffy.
- Fold in the whipped topping or Cool Whip until well combined.
- Carefully spread the cream cheese mixture over the chilled cake.
- Top the cake with cherry pie filling.
- Refrigerate for at least 2 hours before serving. Optionally, add chopped pecans on top.
Tips & Substitutions
For a lighter version of this Christmas Cherry Cake, consider using low-fat cream cheese and sugar-free whipped topping. You can also substitute the cherry pie filling with fresh cherries or a different fruit pie filling to create a new flavor. Ensure the cake is completely cooled before adding the gelatin to prevent it from melting.
Serving Suggestions
This festive cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It makes an excellent dessert for holiday gatherings and can be accompanied by a warm cup of coffee or hot cocoa. For added texture, sprinkle some chopped pecans on top before serving.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so there’s no need to reheat. If you want to serve it slightly warmed, allow it to sit at room temperature for about 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Cherry Cake contains roughly 939 calories, with 9g protein, 155g carbohydrates, and 33g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of gelatin for this cake?
Yes, you can experiment with different flavors of gelatin to create a unique cake. Strawberry, raspberry, or even orange gelatin can work well, but keep in mind that the overall flavor will change accordingly.
How do I ensure my cake doesn't stick to the pan?
To prevent sticking, be sure to grease the baking pan thoroughly with butter or non-stick spray. You can also line the bottom with parchment paper for extra insurance. Allow the cake to cool completely before attempting to remove it from the pan.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just be sure to keep it refrigerated after assembling. This will allow the flavors to meld together beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).