Ingredients

For the cake:

• 1 can (14.5 ounces) Oregon Red Tart Cherries
• 1/2 cup Canola oil
• 1 cup Granulated Sugar
• 2 large Eggs (at room temperature)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Amond Extract
• 1 3/4 cups All-purpose flour, divided
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3-5 drops regular or natural red Food Coloring
• 2 tablespoons Rainbow Sprinkles

For the frosting:

• 1/2 cup (1 stick) salted Butter, softened
• 4 ounces Cream Cheese, softened
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 2 cups Powdered Sugar
• 3-5 drops regular or natural red Food Coloring
• 1 tablespoon Rainbow Sprinkles

Instructions

For the cake:

1. Preheat the oven to 350 degrees F.
2. Meanwhile, place a sieve over a bowl and drain the cherries. Coarsely chop the cherries and set aside. Measure the juice. You should have about 3/4 cup, but add a little water if necessary.
3. Grease and flour a 9x5x3 inch loaf pan.
4. In a large bowl, whisk together the oil, sugar, eggs, 3/4 cup cherry juice, and extracts.
5. In a medium bowl, stir together 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt.
6. Whisk about 1/3 of the flour mixture into the oil mixture until combined. Repeat the process twice more to incorporate all of the flour mixture.
7. Add enough food coloring to make a bright pink batter.
8. In a small bowl, stir the chopped cherries with the remaining flour. Fold the cherries and sprinkles into the batter.
9. Pour the batter into the prepared pan and bake for 45-55 minutes (tent with foil towards the end if the cake is becoming too dark) or until a toothpick inserted in the center comes out clean.
10. Let the pan cool on a wire rack for 10 minutes. Gently run a knife around the edges of the pan, then remove the cake. Cool completely on the rack.

For the frosting:

1. In a large bowl, cream together the butter, cream cheese, and extracts until smooth.
2. Gradually mix in the powdered sugar until fully combined.
3. Add enough food coloring to tint the frosting to the desired shade of pink.
4. Pipe or spread the frosting over the top of the cooled cake. Top with remaining sprinkles.