Cherry Jubilee Sheet Cake

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:

Pour the batter into the prepared baking pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool Cake:

Let the cake cool completely in the pan on a wire rack.
Make Frosting:

In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
Gradually add the powdered sugar, almond extract, and enough milk to achieve a smooth, spreadable consistency.
Frost Cake:

Once the cake has cooled, spread the almond buttercream frosting evenly over the top.
Serve:

Cut the cake into squares and serve.
Enjoy your delightful Cherry Jubilee Sheet Cake! 
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Servings: 12 servings