Prep. Preheat the oven to 350 degrees. Rinse and pat dry the cherries. Rough chop and then set aside a paper towel until ready to use. Prep two 8” or 9” cake pans.
Combine the cake mix, chopped cherries, melted butter, eggs, milk, and reserved cherry juice in a large mixing bowl – beating until thoroughly mixed. (approx 60-90 seconds on med-high)
Evenly divide the batter between the two prepared pans. Bake for 22-25 minutes or until the toothpick test returns clean. You can also gently press the center of the cakes with your finger. If it springs back, they are done. Cool in the pans for about 15 minutes.
Make the frosting. Combine the confectioner’s sugar with the butter in a large mixing bowl. Gently mix on low until the butter starts to absorb the sugar. Add the milk and cherry juice and then increase the speed – whipping until light and fluffy.