Cherry Ripple Rose Cake

This cake is a beautiful and classic dessert that’s perfect for any special occasion. The cherry ripple rose cake recipe is an easy to follow guide that will help you create a stunning and delicious cake that everyone will love.


  • 1 (12 oz) can cherry pie filling
  • 1/2 cup blanched slivered almonds
  • 1/2 tsp almond extract
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup butter, softened
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 1/4 cups milk
  • For the Frosting:
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar
  • ¼ teaspoon almond extract
  • 2 tablespoons milk


1. Preheat oven to 350°F and grease a 10×15 inch jelly roll pan.

2. In a small bowl, combine cherry pie filling, blanched slivered almonds, and almond extract; set aside.

3. In a separate bowl, sift together all-purpose flour, baking powder, and salt; set aside.

4. In a large bowl, cream butter and sugar until light and fluffy before adding eggs one at a time while mixing well each time. Add the flour mixture to the batter alternately with milk until mixed thoroughly then spoon 1/2 of the batter into the prepared jelly roll pan.

5 6 Spread cherry mixture over batter in pan then spoon remaining batter over cherries 7 Bake at 350°F for 35 to 45 minutes or until light brown 8 Allow cake to cool completely before frosting 9 To make icing: blend softened butter or margarine confectioners’ sugar and almond extract with enough milk for drizzling consistency then drizzle over cake

See also  Delicious French Silk Pie Recipe

Nutrition Facts

  • Servings: 16 | Calories: 350 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 15 g Cholesterol: 73 mg | Sodium: 443 mg
Cherry Ripple Rose Cake

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