This Maraschino Cherry Bundt Cake became an instant favorite of mine. Cherries are one of those fruits that you either love or you hate. I’m of the love variety. I adore maraschino cherries and probably just about anything you can make with them.
I’ve made my fair share of cherry flavored cake in the past, including one of my favorites, this cherry cake that is topped with a cherry flavored cream cheese frosting. These cherry cupcakes only use three ingredients, and for some rustic fun, this cherry almond cake is baked in a cast iron skillet. I’ve even made my own homemade cherry pie filling! I can’t help it. I have loved cherry since I was a kid. When everyone else ate apple pie, I had cherry pie. Even at Dairy Queen I wanted the cherry dipped cone!
Maraschino Cherry Bundt Cake
This particular recipe is made using a white cake mix. If you prefer to use your own homemade white cake simply add in the almond extract and maraschino cherries that are listed in my instructions below. If you are a cherry lover, you will definitely want to try this beautiful Maraschino Cherry Bundt Cake for your next party or get together. It’s a simple recipe that has a great presentation.
I also made an almond butter glaze to go with this maraschino cherry bundt cake recipe. There’s something about the flavor of almond extract paired with cherries that makes me swoon! I found the original recipe on Your Cup of Cake in cupcake form, so I adapted it to make a bundt cake. If you check out the cupcake recipe you will see that she suggests that you can use milk or buttermilk and also instead of yogurt, sour cream will do the trick. She also makes an almond buttercream that sounds amazing!
There are affiliate links in this post. That means if you click through AND purchase something, I will earn a small commission. This does not cost you anything additional. Thanks!
For the cake you will need:
- 1 box white cake mix
- 3 eggs
- 1/3 cup oil
- 3/4 cup milk
- 1/2 cup vanilla Greek yogurt
- 2 teaspoons almond extract
- 1 cup Maraschino cherries, drained and coarsely chopped
- Butter and flour for the pan
Tools you will need:
- Bundt pan
- Wire rack
- Baking sheet
- Rubber spatula
- Mixer or handheld mixer
- Measuring spoons and cups
- Waxed paper
- Paper towels
For the glaze you will need:
- 2 tablespoon unsalted butter, melted
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon almond extract
- 2-3 tablespoons milk
- 5-7 Maraschino cherries, halved
You can print out the full recipe below. If you try it and like it please let me know! This Maraschino Cherry Bundt Cake is a new favorite around here. :) Want to get my all time favorite easy dessert recipe? Click here.
Maraschino Cherry Bundt Cake
Ingredients
For the cake:
- 1 box white cake mix
- 3 large eggs
- 1/3 cup oil
- 3/4 cup milk
- 1/2 cup vanilla Greek yogurt
- 2 teaspoons almond extract
- 1 cup Maraschino cherries drained and coarsely chopped
Almond Butter Glaze
- 2 tablespoon unsalted butter melted
- 1 1/2 cups powdered sugar sifted
- 1/2 teaspoon almond extract
- 2-3 tablespoons milk
- 5-7 Maraschino cherries drained and halved
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.
- Hint: to keep cake from turning or streaking pink, fold in gently and only a 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 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
Nutrition
Amanda Formaro
Latest posts by Amanda Formaro (see all)
- Lemon Blueberry Zucchini Bread - August 11, 2020
- Chicken Broccoli Rice Casserole - August 9, 2020
- Cantaloupe Quick Bread - August 6, 2020
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!
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!! :)