Cherry Bundt Cake

An easy cherry bundt cake that is packed FULL of maraschino cherries. Almond extract enhances the cherry flavor in the cake and in the glaze.

Maraschino cherries make such a bold statement in cakes. The cherries are an old fashioned ingredient and make a beautiful look as a cake topper, but they are also delicious baked inside cakes.

You’ve loved our shirley temple cake and our cherry angel food cake, but today we’re sharing an easy classic: Cherry Bundt Cake with a delicious almond glaze.

pink glazed cherry bundt cake on a plate

How do I prevent my bundt cake from sticking to the pan?

I’m answering this question before I talk about how to make the cake because it is best to take care of this problem before you add the batter to the cake pan. The first two tips are the most important!

Here are a few tips:

  • Use cake release. This 3 ingredient formula works great nearly every time. OR….
  • Use Bake Easy non-stick spray. People LOVE this stuff and swear it works beautifully!
  • Don’t allow the batter to sit in the pan too long before baking. This can cause it to stick more than if you bake right away.
  • Only allow the cake to cool in the pan for about 10 minutes before turning it onto a plate.
  • Loosen the edge of the cake from the pan with a long knife before you turn it onto a plate.
glazed Cherry Bundt Cake with a slice on a spatula

What is a standard bundt cake pan?

A standard bundt cake pan usually holds between 10-12 cups of cake batter. It’s important to use an appropriately sized pan so that your cake does not overflow.

If you happen to have only a smaller pan, simply fill the pan about 2/3 full, then bake any leftover batter in cupcake tins or in mini loaf pans.

How to Make Cherry Bundt Cake

  • Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker’s Joy.
  • Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
  • In a medium bowl, stir together the sugar, milk, oil, egg and almond extract.
eggs milk and oil in a bowl
  • In a separate bowl, combine the flour, baking powder, baking soda and salt.
flour and sugar in a bowl
  • Add the dry ingredients to the wet ingredients and stir until just combined.
cake batter in a mixing bowl
  • Fold the chopped, drained cherries gently into the batter.
cherry cake batter in a mixing bowl
  • Pour the batter into the greased cake pan.
  • Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
unbaked Cherry Bundt Cake

Cherry Glaze for Cake

We highly recommend not skipping the glaze for the cake. It soaks in a little so keeps the outside of the cake soft, and adds such a sweet, fruity flavor.

To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth

mixing cherry glaze for a bundt cake

If the glaze still seems to thick, add the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.

spreading glaze on bundt cake

How to Store Cherry Cake

This cake is safe to stay at room temperature. Keep it covered in an airtight container for 2-3 days at room temperature. After that I would freeze any leftovers.

Can you freeze cherry cake?

Yes! This cake freezes well. If you are freezing the whole cake, it is best to wrap it before you put the glaze on it. Wrap it tightly in plastic wrap, then wrap it again in foil or place it in an airtight container.

You can freeze any leftover cut slices also. We just make sure we double wrap to prevent freezer burn.

To thaw the cake, allow the cake to come to room temperature BEFORE unwrapping it. This will prevent the cake from drying out.

slices of cherry bundt cake on plates

Other Cherry Cake Recipes

slice of Cherry Bundt Cake on a plate

Tools to Make Bundt Cake

Cherry Bundt Cake on a spatula
Cherry Bundt Cake on a spatula

Cherry Bundt Cake

5 from 1 vote
An easy cherry bundt cake that is packed FULL of maraschino cherries. Almond extract enhances the cherry flavor in the cake and in the glaze.
Servings 12
Prep Time 15 minutes
Cook Time 55 minutes

Ingredients
 

For the Cake:

  • 30 ounces maraschino cherries (three 10-ounce jars) (we’ve put in up to 4 cups of cherries so add more if you’d like!)
  • 1 1/2 cups granulated sugar
  • 1 cup milk
  • 1 cup oil
  • 2 large eggs
  • 2 teaspoons almond extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • cup maraschino cherry juice
  • 1/2 teaspoon almond extract
  • 1-2 tablespoons heavy cream or milk** (only if needed to thin the glaze)

Instructions
 

  • Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker’s Joy.
  • Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
  • In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the chopped, drained cherries gently into the batter.
  • Pour the batter into the greased cake pan.
  • Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
  • Once the cake is cool, spread the glaze on top of the cake.
  • Decorate the top of the cake with stemmed maraschino cherries if desired.
  • Slice and serve.
  • Store the cake covered at room temperature.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 513.21kcal | Carbohydrates: 108.86g | Protein: 6.36g | Fat: 6.34g | Saturated Fat: 2.39g | Cholesterol: 43.92mg | Sodium: 232.93mg | Potassium: 177.88mg | Fiber: 3.39g | Sugar: 73.93g | Vitamin A: 192.55IU | Calcium: 101.67mg | Iron: 2.5mg
Course Dessert
Cuisine American
Calories 513.21
Keyword bundt cake recipe, cherry cake recipe, easy bundt cake
Cherry Bundt Cake title image

About Julie Clark

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I am going to make it tomorrow. One thing though. 2 eggs only for 4 cups flour? The cake is not crumbly? Thanks.

I’d like to make this tomorrow but will likely be stuck inside due to winter weather and Of course I don’t have enough cherries. Could I supplement with some chocolate chips? Maybe one cup?