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Maraschino Mini Cakes


  • Devil's food cake mix
  • Nondairy whip topping
  • Maraschino cherries
  • 2 ½ inch circle cookie cutter
  • Pillsbury baking spray with flour
  • Pyrex 9×13 baking dish
  • Wilton piping bag
  • Decorating tip of your choice
  • Wilton shimmer dust
  • White chocolate bar


  1. Mix cake according to box (add vanilla extract and an extra egg)
  2. Spray Pyrex with the Pillsbury Baking Spray
  3. Fill your baking pan a little less than half way
  4. Bake according to box instructions

While cake is baking:

  1. Drain and rinse maraschino cherries with water.
  2. Mix whip topping according to directions
  3. Make your chocolate shavings using a potato peeler or a knife
  4. Once your cake is done, let it cool
  5. Cut the cooled cake into circles
  6. Place circles on a cooling rack
  7. You should be able to cut out 6 circles from one 9×13 pan. If you only have one pan repeat process until all of your mix is used. To assemble your mini cakes I suggest using coffee c saucers (they are the perfect size).You can also use small doilies and place them all on a large platter. Some of your cakes may be different thicknesses. Fix this by carefully cutting your cake pieces with a knife.
  8. Place your cake circle on your plate
  9. Fill the top of the cake with your non-dairy whip topping
  10. Pull several maraschino cherries in half and place them on the whip topping
  11. Put a small amount on whip topping on top of your cherries
  12. Place another cake circle on top (repeat the steps)
  13. You can make them 2 or 3 layers tall
  14. Once you place your final cake circle, pipe a bit more whip topping and garnish with a maraschino cherry