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Cherry Ripple Rose Cake


  • 1 (12 ounce) can cherry pie filling
  • 1/2 cup slivered almonds
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 1 1/4 cups milk
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • Milk


  1. Heat oven to 350 degrees F. Grease and flour a 10 x 15-inch jelly roll pan.
  2. In a small bowl, combine pie filling, almonds and almond extract and set aside.
  3. In a separate bowl, sift together the flour, baking powder and salt; set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well each time.
  6. Add flour mixture, alternating with milk. Mix thoroughly.
  7. Spoon 1/2 of batter into a greased 10 x 15 inch jellyroll pan.
  8. Spread cherry mixture over batter, then spoon remaining batter over cherries.
  9. Bake at 350 degrees F for 35 to 45 minutes or until light brown.
  10. Allow to cool completely before frosting.
  11. To make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

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