This beautiful maraschino cherry bundt cake is dotted with bright cherries and topped with an almond butter glaze as an extra special touch. Plus, it’s super easy to make with a cake mix!
Why this recipe works
The marriage between sweet cherries and subtle almond flavoring in this maraschino cherry bundt cake is swoon-worthy. It all starts with a cake mix that’s lightly doctored with the addition of Greek yogurt, milk, and almond extract for extra moisture.
If you are a cherry lover, you’ll love this cake. It comes together easily and leaves everyone with a lasting impression. Top it off with a lovely almond butter glaze for a dessert that’s not only easy on the eyes, but also on the tastebuds.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – To make life easier, we used a standard-size (15.25 ounce) box of white cake mix, plus the ingredients on the back of the box such as eggs and oil. We’re also adding in vanilla Greek yogurt, milk, and almond extract to bring flavor and moisture to the cake. You can use sour cream in place of the Greek yogurt if needed. If you prefer to use your own homemade white cake simply add in the almond extract and maraschino cherries that are listed in the instructions below.
GLAZE – You’ll need unsalted butter, powdered sugar, milk, and almond extract to make it. Feel free to omit the almond extract or substitute with vanilla if desired. This cake is also fabulous with a cream cheese cherry frosting which you can find in our cherry cake recipe.
How to Make Maraschino Cherry Bundt Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Generously grease a bundt pan with butter and dust with flour. Coat butter with flour and tap out excess. Place the bundt pan on a rimmed baking sheet.
- Combine all cake ingredients except for the chopped cherries. Beat with a hand mixer on low for 30 seconds to combine, then increase speed to medium-high and beat for 3 minutes, until well combined. Fold in the chopped cherries.
TIP – To keep the cake from turning or streaking pink, fold the cherries in gently and only a do few turns, don’t overwork it.
- Pour batter into bundt pan and tap gently to level it. Bake in preheated oven for 45-55 minutes, until cake is lightly golden and bounces back when touched.
- Remove baking sheet from oven and transfer cake pan to a wire rack. Allow cake to cool in pan for 10-15 minutes, the cake will relax and pull away from the side. Invert cake pan and turn cake out onto a wire rack to cool completely.
- To make the glaze, combine the melted butter, 2 tablespoons of the milk, and the sifted powdered sugar. Add in almond extract and beat until silky. Lift some glaze with a spoon and tilt it to spill some back into the bowl. The glaze should drop in thick ribbons, but not “plop” out of the spoon. If too thick, add a small amount of the remaining milk until you reach the desired consistency.
- Place waxed paper on the counter beneath the wire rack. Drop large spoonfuls of glaze onto the top of the cake, working your way around until all the glaze is gone and it’s dripping beautifully down the sides.
- Decorate the glaze with halved cherries. Allow glaze to set before cutting. Discard waxed paper.
Frequently Asked Questions & Expert Tips
Store your cooled cherry bundt cake in an air-tight container kept in the refrigerator for up to 5 days. The bundt cake needs to be refrigerated because the glaze contains milk. If you would like to prepare it ahead of time, leave the glaze off and store it in an air-tight container at room temperature for up to 2-3 days. Add the glaze when ready to serve.
Yes, you can freeze this cake. I would recommend leaving the glaze off the cake if you plan on freezing. Wrap the bundt cake with plastic wrap followed by a layer of aluminum foil and freeze for up to 2 months. Thaw the cake, with the plastic wrap still on, in the refrigerator overnight.
Serving Suggestions
Because this maraschino cherry bundt cake isn’t overly sweet you can easily get away with serving it with coffee or tea in the morning. Otherwise, serve it just as you would any other cake for parties and celebrations of all sorts. Enjoy at room temperature.
Have extra boxes of cake mix sitting in the pantry? Check out our pineapple upside down bundt cake or pistachio cake as well.
More Cherry Recipes
- Cherry Lush
- Cherry Cheesecake
- Cherry Pie Cookies
- Cherry Cake with Cherry Frosting
- 3 Ingredient Cherry Cupcakes
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Maraschino Cherry Bundt Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the cake:
- butter and flour for greasing pan
- 15.25 ounce box white cake mix
- 3 large eggs
- ⅓ cup oil
- ¾ cup milk
- ½ cup vanilla Greek yogurt
- 2 teaspoons almond extract
- 1 cup Maraschino cherries drained and coarsely chopped
Almond Butter Glaze
- 2 Tablespoons unsalted butter melted
- 1 ½ cups powdered sugar sifted
- ½ teaspoon almond extract
- 2-3 Tablespoons milk
- 5-7 Maraschino cherries drained and halved
Things You’ll Need
- Bundt pan 10 – 12 cups
Before You Begin
- Before adding the cherries, drain them on paper towels, then gently press them into the glaze to keep them from “traveling”.
- We used a standard-size (15.25 ounce) box of white cake mix, plus the ingredients on the back of the box such as eggs and oil.
- You can use sour cream in place of the Greek yogurt if needed. If you prefer to use your own homemade white cake simply add in the almond extract and maraschino cherries.
- This cake is also fabulous with a cream cheese cherry frosting which you can find in our cherry cake recipe.
Instructions
- Preheat oven to 350 F. Generously grease a bundt pan with butter and dust with flour. Coat butter with flour and tap out excess. Place bunt pan on a rimmed baking sheet.
- Combine all cake ingredients except for the chopped cherries. Beat on low for 30 seconds to combine, then increase speed to medium-high and beat for 3 minutes, until well combined. Fold in the chopped cherries.TIP – to keep the cake from turning or streaking pink, fold the cherries in gently and only turn a few times, don't overwork it.
- Pour batter into Bundt pan and tap gently to level it. Bake in preheated oven for 45-55 minutes, until cake is lightly golden and bounces back when touched.
- Remove baking sheet from oven and transfer cake pan to a wire rack. Allow cake to cool in pan for 10-15 minutes, the cake will relax and pull away from the side. Invert cake pan and turn cake out onto a wire rack to cool completely.
- To make the glaze, combine melted butter, 2 tablespoons of the milk, and the sifted powdered sugar. Add in almond extract and beat until silky. Lift some glaze with a spoon and tilt it to spill some back into the bowl. The glaze should drop in thick ribbons, but not "plop" out of the spoon. If too thick, add a small amount of the remaining milk until you reach the desired consistency.
- Place waxed paper on the counter beneath the wire rack. Drop large spoonfuls of glaze onto the top of the cake, working your way around until all the glaze is gone and it's dripping beautifully down the sides.
- Decorate the glaze with halved cherries. Allow glaze to set before cutting. Discard waxed paper.
Expert Tips & FAQs
- Store your cooled cherry bundt cake in an air-tight container kept in the refrigerator for up to 5 days. The bundt cake needs to be refrigerated because the glaze contains milk. If you would like to prepare it ahead of time, leave the glaze off and store it in an air-tight container at room temperature for up to 3 days. Add the glaze when ready to serve.
- Freezing – I would recommend leaving the glaze off the cake if you plan on freezing. Wrap the bundt cake with plastic wrap followed by a layer of aluminum foil and freeze for up to 2 months. Thaw the cake, with the plastic wrap still on, in the refrigerator overnight.
Nutrition
This post originally appeared here on September 22, 2015 and has since been updated with new photos and expert tips.
Amanda Davis
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Kimberly S says
How far in advance can I bake this cake , without the frosting?
Kristen Formaro says
You’ll be safe making this 2 days in advance without the frosting. Store it wrapped with plastic wrap or in an air-tight container such as a cake carrier at room temperature to not lose moisture.
Kimberly S. says
I’m making this for a group of ladies at my church. I’ve made this cake a few times before and everyone loved it. This time instead of using a Bundt pan, I’m going to try it in a 9×13. Because I think I can get more servings. I hope it works! 🙂
Connie Kubisz says
Can this recipe be used for layer cakes?
Amanda Formaro says
I don’t see why not :)
Lesley says
So yummy but I’ve made it twice and my cherries keep sinking to the bottom while baking. Any hints?
Amanda Formaro says
Were the cherries drained well? If so and you’re still having the sinking issue, try tossing the cherries in some flour before adding them :)
Dwight says
Yogurt gives smooth moist texture that’s surprisingly delicate. The almond and cherry flavors are to die for. I goofed and added some cherry juice and my cherries settled on bottom of Bundt pan and it stuck because it was hot. Maybe I should bake right on rack and not a sheet. Or put sheet on lower rack. My bad confused with another recipe. I rinsed my cherries as to not smear the cake or frosting. That part I get.
Amanda Formaro says
I’m glad you enjoyed it even with the mishap! :)
Cindy says
Hello Amanda when we got married we had a cherry nut cake that was more like a pound/ bundt cake mix. Lots of Cherry pieces and pecans. The color of cake was like a yellow nut cake that had some cherry juice mixed in. Because of size of cake I do believe it was a cake mix with added egg, oil, maybe instant pudding, maraschino cherries, juice and pecan. I just need to find they right combo. Looked at the butter pecan cake mix and add the extra stuff. It is our 36 anniversary and I would like to make this cake for us. I thank you for your time and any info you may send me Cindy Wheatley
Amanda Formaro says
Hi, Cindy! I hope you had a very wonderful 36th anniversary! I wish you the best of luck with finding the perfect combo! :)
Shelley Lovell says
Do I drain the cherries when I ad them to those cake mix?
Amanda Formaro says
Hi Shelley. Yes, they should be drained first. I will update the recipe, thank you for pointing that out!
Cindi S says
Has this recipe been made trying a fudge glaze instead of the vanilla almond glaze? Just wondering, thinking it might be like a chocolate covered cherry. I can’t wait to make this recipe.
Laura says
My husband is an excellent scratch baker….but I wanted to get these box cake mixes off my pantry shelf…so just took your cherry/almond cake out of the oven…it smells devine….thank you for such an easy recipe.
Amanda Formaro says
One of my favorites!
KathyC says
Looks delicious! Love cherries! What could I sub for the yogurt?
Amanda Formaro says
Sour cream would work too!
Liz says
Yum – thank you. Sounds so good.
Amanda Formaro says
Thanks Liz :)
Saswati says
Amanda that cake looks absolutely divine..am bookmarking your blog..what a beautiful space you have! Am myself back into blogging after a long hiatus and am enjoying it.I love baking and I must say you have some awesome recipes.
Amanda Formaro says
Thanks so much Saswati! And welcome back to blogging :)
Lorraine says
this cake looks so good!!!
Amanda Formaro says
Thanks Lorraine! It is, I promise!
Glen says
It’s delicious, and easy to make; yummy!!!?
Lover of Easy Recipes says
Made it for an office dinner for July birthdays. Big hit!
I ran out of time on icing and microwaved a large container of pre-made cream cheese frosting and then drizzled over cake and garnished with cherry halves.
Cake was so moist! My boss’s favorite!
Amanda Formaro says
Oh smart idea with the frosting! So glad you guys loved it!! :)