1. Prepare Oven and Pan:

• Preheat oven to 350°F (175°C).
• Spray a 9×13-inch baking dish well with non-stick cooking spray (or grease and flour). Set aside.

2. Mix Wet Cake Ingredients:

• In a large mixing bowl, using a stand mixer or an electric handheld mixer, combine the 3 large eggs, ½ cup oil, ¾ cup water, ¼ cup maraschino cherry juice, and ½ teaspoon almond extract.
• Mix on medium-low speed until everything is well combined.

3. Add Dry Ingredients:

• Lower the mixer speed to low. Add the dry vanilla cake mix directly to the wet ingredients in the bowl.
• Mix on low speed just until the cake mix is incorporated and the batter is mostly smooth. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no dry pockets remain. Be careful not to overmix.

4. Fold in Cherries and Bake:

• Drain the maraschino cherries well, pat them slightly dry, and cut them into quarters.
• Gently fold the quartered maraschino cherries into the prepared cake batter using a rubber spatula.
• Pour the batter into the prepared 9×13 inch baking dish and spread it into an even layer.
• Place the pan in the preheated oven. Bake for 15 minutes initially. (Note: Original instructions stop here for baking time, typical 9×13 cakes take 28-35 mins. Adding standard time below).
• Continue baking for another 13-20 minutes (total 28-35 minutes), or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. (Start checking around the 25-minute total mark as ovens vary).  

5. Cool the Cake:

• Carefully remove the cake from the oven and place the pan on a wire cooling rack.
• Allow the cake to cool completely in the pan before frosting. This may take 1-2 hours.

6. Make the Frosting:

• While the cake cools (or once cooled), make the frosting. Ensure the cream cheese and butter are properly softened to room temperature.
• Using either a stand mixer with the paddle attachment or a medium-sized mixing bowl and a handheld mixer, beat together the softened cream cheese and softened salted butter on medium-high speed for 1 to 1½ minutes until smooth and creamy.
• Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about ½ cup at a time, mixing until incorporated after each addition. Scrape down the sides as needed.
• Add the ½ teaspoon almond extract and 1 tablespoon maraschino cherry juice. Increase the mixer speed to medium-high and whip for 1-2 minutes until the frosting is light, fluffy, and well combined. If frosting seems too stiff, add another tiny splash of cherry juice or milk; if too thin, add more sifted powdered sugar.

7. Frost and Serve:

• Once the cake is completely cool, spread the prepared frosting evenly over the top of the cake directly in the pan.
• Slice into squares and serve. Enjoy your delightful Maraschino Cherry Cake!