Cherry Jubilee Sheet Cake

Ingredients:

For the Cake:

1 package white cake mix
3 large eggs
3/4 cup vegetable oil
1/2 cup water
3 oz cherry Jell-O
10-12 oz maraschino cherries, drained
For the Almond Buttercream Frosting:

1/4 cup unsalted butter, softened
4 oz cream cheese, softened
2 tsp almond extract
3 cups powdered sugar
2-3 tbsp milk
Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking pan.
Prepare Cherries:

Puree the drained maraschino cherries in a blender or food processor until smooth.
Mix Cake Batter:

In a large bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat until well blended.
Stir in the cherry Jell-O mix and cherry puree until fully incorporated.
Bake Cake:
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