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Cherry Limeade Cake


  • 10 oz jar maraschino cherries
  • 1 white cake mix
  • reserved cherry juice
  • enough milk to make 1 cup of liquid
  • 1 stick melted butter
  • 2 tsp vanilla
  • 3 eggs

For the Frosting

  • 2-3 cups powdered sugar
  • 3 Tbs. butter softened
  • 4-7 Tbs. limeade concentrate thawed
  • green food color gel optional


  • Drain the cherries, reserving the juice.
  • Coarsely chop the cherries.
  • Add enough milk to cherry juice to make 1 cup of liquid.
  • In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
  • Pour into greased bundt pan.
  • Bake 350 degrees for 33-36 minutes.
  • Remove from oven and cool in pan 10 minutes.
  • Remove from pan and cool completely.

For the Frosting

  • In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
  • Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
  • Pour over top of cooled cake.
  • Top with extra cherries if desired.