Cherry Crumb Cake With Cake Mix

My easy cherry crumb cake recipe includes a deliciously buttery and crumbly streusel-like topping on a moist yellow cake bursting with cherries.

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One of the fun things about desserts is how everyone has their own idea of what makes the perfect treat. My son loves stopping for a milkshake or smoothie when we’re out. My daughter is obsessed with cantaloupe (to put it mildly). My husband? Fresh cherries all the way. And I’ve always had a soft spot for a good crumb cake.

This Cherry Crumb Cake is so easy to make. A boxed cake mix keeps things simple, maraschino cherries bring bright flavor, and the crumb topping comes together in just a few minutes. Once it’s in the oven, the hardest part is waiting for it to bake.

If you’re in a crumb cake mood, I definitely approve 😉. You may also want to check out these crumb cake recipes: banana crumb cake, pumpkin crumb cake, and apple crumble cake. Okay, my stomach is rumbling just thinking about these delicious cakes, so let’s get baking!

Why You’ll Love This Cherry Crumb Cake

• Thick crumb topping – If you love crumb cake for the crumbs, this one delivers.
• Packed with cherry flavor – Maraschino cherries add a sweet, fruity pop in every bite.
• Not too sweet – A great alternative to frosted cakes, with just the right amount of sweetness.
• Simple ingredients – Cake mix, pantry staples, and a jar of cherries keep things easy.
• Perfect for any time of day – Enjoy it for breakfast, brunch, or dessert.

How to Make Cherry Crumb Cake

Step 1: Prepare the Baking Dish

Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray and set aside.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the cake mix, milk, eggs, vanilla extract, and melted butter. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Scrape down the sides of the bowl if needed. Fold in the chopped maraschino cherries by hand. Pour the batter into the prepared baking dish, spreading it evenly.

Step 3: Make the Crumb Topping

In a separate medium bowl, combine butter, flour, brown sugar, and cinnamon. Use a pastry cutter or a fork to mix until the texture is crumbly and well combined. Sprinkle the crumb mixture evenly over the cake batter, covering the surface completely.

Step 4: Bake the Cake

Place the baking dish in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

Let the cake cool slightly in the pan. If desired, sprinkle with confectioners’ sugar before slicing and serving.

Storage and Make-Ahead Tips

At Room Temperature:

• Store in an airtight container for 3–4 days.
• Keep in a cool, dry place to maintain freshness.

In the Refrigerator:

• Store in an airtight container for up to 1 week.
• Let the cake sit at room temperature for 10–15 minutes before serving for the best texture.

In the Freezer:

• Wrap individual slices in plastic wrap, then place them in a freezer-safe bag.
• Freeze for up to 3 months.
• To serve, thaw at room temperature for 30 minutes or warm in the microwave for a few seconds.

Recipe Notes

• If you like, add 1/2 cup of chopped nuts to your crumb topping for added flavor and texture. Chopped walnuts and pecans are most popular, but you could also use pistachios, hazelnuts, or almonds.
• If you use almonds, substitute the vanilla extract for almond extract to enhance the flavor and make a delicious almond cherry crumb cake. You can also use almond milk instead of whole milk.
• Another way to add extra flavor to your cherry cake is to add 2 teaspoons of lemon zest or 1/4 teaspoon of ground nutmeg to the crumble topping.
• I find maraschino cherries easy to use, but if you like, you can substitute for about a pound of fresh cherries (pitted and chopped) or frozen cherries. For frozen cherries, you’ll need to thaw them before chopping. I’d also recommend tossing the cherries in about a tablespoon of flour before adding them to the batter, to ensure they don’t sink to the bottom of the cake. I skip this step with my cherries as I don’t have this problem.

Frequently Asked Questions

1. Can I use fresh cherries instead of maraschino cherries?

Yes! You’ll need about 1 pound of fresh cherries, pitted and chopped. If using frozen, thaw and drain them well before adding to the batter. Tossing them with a tablespoon of flour helps prevent sinking.

2. How do I get a thicker crumb layer?

This recipe already has a generous crumb layer, but if you want even more crumbs, increase the flour to 3½ cups and the butter to 1¼ cups in the crumb topping.

3. Can I make this cake ahead of time?

Yes! This cake stays fresh for several days, and the flavors develop even more overnight. Make it a day ahead, store it in an airtight container, and serve when ready.

4. How do I keep the crumbs from sinking into the cake?

The key is pressing the crumbs gently onto the batter rather than just sprinkling them. A slightly thicker batter also helps hold the topping in place.

5. Can I bake this cake in a smaller pan for thicker slices?

A 9×9-inch pan will give thicker slices, but the bake time will need to increase by about 10 minutes. Keep an eye on it and check for doneness with a toothpick.

You may also like these recipes bursting with cherries:

Cherry Jello Pie

Lemon Cherry Cheesecake

Cherry Bars

Cherry Cream Cheese Pie From Grandmama’s Kitchen

Easy Crescent Cherry Cream Cheese Cobbler

Cherry Pineapple Dump Cake