Step-by-Step Instructions for Perfect Cherry Almond Cake Salad
Baking the Almond Cake

Preheat your oven according to the cake mix package directions (usually 350°F or 175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

In a large mixing bowl, combine the cake mix, eggs, oil, and water. Add the almond extract and vanilla extract. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until the batter is smooth and well combined.

Pour the batter into the prepared pan and bake according to package directions, typically 28-33 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This step is crucial—warm cake will melt the whipped cream topping.

Preparing the Cherry Topping

While the cake cools, prepare your cherry topping. In a medium bowl, combine the cherry pie filling, almond extract, and lemon juice. Stir gently to combine. The lemon juice brightens the flavor and prevents the filling from being too sweet. Set aside at room temperature.

Making the Whipped Cream Frosting

In a large mixing bowl, beat the softened cream cheese with 1/2 cup powdered sugar until smooth and fluffy, about 2-3 minutes.

In a separate bowl, whip the cold heavy cream with 1/2 cup powdered sugar and vanilla extract using an electric mixer on medium-high speed. Start slowly to prevent splattering, then increase speed. Beat until stiff peaks form, about 3-5 minutes. The cream should hold its shape and not look runny.

Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the whipped cream. The result should be light, fluffy, and cloud-like. This stabilized whipped cream frosting holds up much better than plain whipped cream, making it perfect for cake salad.

Assembling the Cherry Almond Cake Salad

Once the cake is completely cool, cut it into 1-inch cubes. You can be precise or rustic—both work beautifully for this easy cherry almond cake salad.

In a large trifle bowl, glass serving bowl, or even a 9×13-inch dish, begin layering. Start with half of the cake cubes, spreading them evenly across the bottom.

Spoon half of the cherry pie filling over the cake layer, distributing it evenly. Don’t worry about being too neat—the beauty of cake salad is its casual, rustic charm.

Spread half of the whipped cream frosting over the cherry layer, smoothing it gently with a spatula.

Repeat the layers: remaining cake cubes, remaining cherry filling, and remaining whipped cream frosting.

Adding the Final Touches

For a beautiful finish, drizzle melted pink candy melts or tinted white chocolate over the top of the whipped cream layer. You can use a spoon or a piping bag for more control.

Sprinkle with sweetened shredded coconut if desired—this adds texture and a subtle tropical note that complements the almond flavor.

Arrange maraschino cherries on top in a decorative pattern. I like to create a border around the edge or place them in a heart shape for special occasions.

Add pink sprinkles or sugar pearls for extra sparkle and color.

Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to absorb some of the moisture from the cherries and cream. This makes it even more delicious!

Nutritional Information

Per serving (1 cup):

Calories: 385
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 295mg
Total Carbohydrates: 44g
Dietary Fiber: 1g
Sugars: 32g
Protein: 4g

Note: Nutritional values are approximate and based on 12 servings.

Presentation Ideas for Cherry Almond Cake Salad

The visual appeal of this dessert is part of its charm. Here are ways to showcase it beautifully:

Trifle Bowl Presentation: Use a clear glass trifle bowl to show off the beautiful layers of cake, cherry filling, and whipped cream. The pink frosting and red cherries create a stunning color contrast.

Individual Servings: Layer the cake salad in individual glass cups or mason jars for a portable, party-friendly presentation. Top each with a cherry and a sprinkle of coconut.

Rustic Bowl: Serve in a large, shallow white bowl and top with fresh flowers (edible ones like pansies or roses) for a garden party feel.

Sheet Pan Style: For the easiest serving, assemble in a 9×13-inch dish. Cut into squares and serve on individual plates with an extra cherry and a mint leaf.

Flavor Variations and Creative Options
Fruit Variations

Strawberry Almond Cake Salad: Replace cherry pie filling with strawberry pie filling or fresh strawberries tossed with sugar and a bit of cornstarch.

Blueberry Lemon: Use blueberry pie filling and add lemon zest to the whipped cream for a bright, summery variation.

Peach Melba: Combine peach pie filling with fresh raspberries for a classic flavor combination.

Mixed Berry: Use mixed berry pie filling or a combination of fresh berries macerated in sugar.

Tropical Version: Use pineapple pie filling, add coconut to the cake layers, and top with toasted coconut.

Cake Variations

Chocolate Cherry: Use chocolate cake mix instead of white for a Black Forest-inspired cake salad.

Lemon Cake: Use lemon cake mix and add lemon zest to the whipped cream for an extra citrus punch.

Funfetti: Use funfetti cake mix for a birthday party version that kids will love.

Angel Food: Use cubed angel food cake for a lighter, fluffier variation.

Cream Variations

Cream Cheese Frosting: Make a traditional cream cheese frosting instead of whipped cream for a denser, tangier topping.

Mascarpone Cream: Replace cream cheese with mascarpone for an Italian-inspired richness.

Vanilla Pudding Layer: Add a layer of prepared vanilla pudding between the cake and cherries for extra creaminess.

Almond Cream: Add almond paste to the whipped cream for intensified almond flavor.

Storage and Make-Ahead Strategies
Refrigeration

This easy cherry almond cake salad must be refrigerated due to the whipped cream. Store covered in the refrigerator for up to 3 days. The texture is actually best on day two when the cake has had time to soften and absorb the flavors.

Make-Ahead Components

Cake: Bake the cake up to 2 days in advance. Wrap tightly and store at room temperature until ready to assemble.

Whipped Cream Frosting: The stabilized version (with cream cheese) can be made up to 24 hours ahead and refrigerated. Give it a gentle stir before using.

Cherry Topping: Can be prepared up to 3 days in advance and refrigerated.

Assembly Timing

For best results, assemble this cherry almond cake salad at least 2-4 hours before serving to allow time for the flavors to meld. It can be assembled up to 24 hours ahead, making it perfect for entertaining.

Freezing

This dessert doesn’t freeze well due to the whipped cream, which becomes watery when thawed. However, you can freeze the cake component alone for up to 3 months.

Tips for the Best Cherry Almond Cake Salad

Cake Texture: Don’t overbake the cake—a slightly underbaked cake creates a more tender cake salad. The cake will continue absorbing moisture from the cherries and cream.

Stabilized Whipped Cream: The cream cheese in the whipped cream helps it hold its shape and prevents weeping. Don’t skip this ingredient!

Cold Cream: Make sure your heavy cream is very cold before whipping. I even chill the mixing bowl and beaters in the freezer for 10 minutes first.

Even Distribution: When layering, try to distribute the cherries and cream evenly so every serving has a good balance of all components.

Gentle Folding: When combining whipped cream with cream cheese, fold gently to maintain the airiness. Overmixing deflates the cream.

Resting Time: Don’t skip the refrigeration time. This dessert needs at least 2 hours for the flavors to meld and the texture to become perfect.

Frequently Asked Questions About Cherry Almond Cake Salad

Q: Can I use fresh cherries instead of pie filling? A: Yes! Pit and halve about 3 cups of fresh cherries, toss with 1/2 cup sugar, 2 tablespoons cornstarch, and cook until thickened. Cool before using.

Q: Can I make this without almond extract? A: Yes, just use vanilla extract instead. The dessert will be delicious, just without the distinct almond flavor.

Q: Why is it called “cake salad”? A: This is a regional name (popular in the Midwest and South) for desserts made with cubed cake and other ingredients tossed together like a salad. It’s always a dessert, never an actual salad!

Q: Can I use whipped topping instead of real whipped cream? A: Yes, Cool Whip or similar products work fine. You’ll need about 16 oz (2 containers). Fold it with the sweetened cream cheese.

Q: How do I prevent the whipped cream from weeping? A: Using the cream cheese stabilizes it. Also, make sure not to overwhip, and refrigerate the assembled dessert promptly.

Q: Can I make this in a trifle bowl? A: Absolutely! A clear trifle bowl shows off the beautiful layers and makes an impressive presentation.

Q: Is this dessert suitable for outdoor events? A: It needs to stay cold, so only if you have a cooler or shaded, cool area. Don’t leave it out in warm weather for more than 30 minutes.

Q: Can I add nuts? A: Yes! Sliced almonds, chopped pecans, or walnuts can be added to the layers or sprinkled on top for extra texture.