Maraschino Cherry Bundt Cake

This Maraschino Cherry Bundt Cake became an instant favorite of mine. And because it starts with a cake mix it's super easy to make!

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5 from 1 vote

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!

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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

This Maraschino Cherry Bundt Cake became an instant favorite of mine. And because it starts with a cake mix it's super easy to make!

5 from 1 vote

Print Rate

Course: Desserts

Cuisine: American

Keyword: bundt cake, cake, cherries, cherry

Prep Time: 10 mins

Cook Time: 50 mins

Cooling time: 15 mins

Total Time: 1 hr

Servings: 12

Calories: 309kcal

Author: Amanda Formaro

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.

Notes

Hint: before adding the cherries, drain them on paper towels, then gently press them into the glaze to keep them from "traveling".

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 294mg | Potassium: 75mg | Sugar: 33g | Vitamin A: 3.2% | Calcium: 11.3% | Iron: 5.4%