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Fudge Ribbon Cherry Cake


  • 1 (18.25 ounce) box chocolate cake mix
  • 3/4 cup maraschino cherries, chopped
  • 1 to 1 1/3 cups maraschino cherry juice, or as needed
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter or margarine, softened
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, as needed


  1. Heat oven to 350 degrees F.
  2. Prepare cake mix with cherry juice instead of the water it calls for in the directions. Use rest of ingredients stated on the box.
  3. Fold in chopped cherries.
  4. Pour batter into a greased and floured 10-inch fluted tube pan.
  5. In small mixer bowl beat cream cheese, margarine and cornstarch until fluffy.
  6. Gradually beat in sweetened condensed milk, egg and vanilla extract; beat until smooth. Pour evenly over cake batter.
  7. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean.
  8. Cool for 15 minutes; remove from pan, cool.
  9. Sprinkle with confectioners' sugar.

Makes 12 servings.

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