Effortlessly Delicious: The Ultimate Maraschino Cherry Bundt Cake with Sweet Almond Glaze
Prepare to be enchanted by this truly beautiful Maraschino Cherry Bundt Cake. Each slice is a delightful spectacle, generously dotted with vibrant, juicy cherries and crowned with a luscious, buttery almond glaze that adds an irresistible touch of elegance. What makes this recipe even more wonderful is its incredible simplicity, achieved by starting with a convenient cake mix. This means you can whip up a stunning dessert that tastes entirely from scratch, without the fuss. Perfect for any occasion, from casual family gatherings to festive celebrations, this bundt cake promises a memorable dessert experience with minimal effort.
Why This Maraschino Cherry Bundt Cake Recipe Is a Must-Try
The magic of this Maraschino Cherry Bundt Cake lies in the harmonious blend of sweet, vibrant cherries and the subtle, sophisticated notes of almond. This flavor combination is truly swoon-worthy, creating a cake that’s both comforting and elegant. The journey to this delightful dessert begins with a simple box of white cake mix, which serves as an excellent foundation. However, we don’t stop there. This recipe takes a standard mix and “doctors” it up with key additions like creamy Greek yogurt, rich milk, and a generous splash of almond extract. These extra ingredients work wonders, infusing the cake with exceptional moisture, a tender crumb, and a depth of flavor that elevates it far beyond what you’d expect from a boxed mix.
If you consider yourself a true cherry lover, this cake is destined to become a new favorite. It’s not just about the incredible taste; the preparation is surprisingly straightforward, making it accessible for bakers of all skill levels. Despite its ease, the final product leaves a lasting impression on everyone who tries it. The cake’s visual appeal is undeniable, with bright red cherry pieces scattered throughout the golden batter. To complete this masterpiece, it’s generously drizzled with a lovely almond butter glaze, adding another layer of sweetness and a beautiful sheen. The result is a dessert that is not only a feast for the eyes but also an absolute treat for the taste buds, perfect for impressing guests or simply enjoying a luxurious moment at home.
Gather Your Ingredients for This Irresistible Bundt Cake
To embark on your baking adventure, you’ll need a selection of simple ingredients that come together to create this spectacular cake. For the exact measurements, a comprehensive ingredient list, and detailed instructions, please refer to the printable recipe card conveniently located at the end of this post. Having all your ingredients prepped and ready before you start will make the baking process even smoother and more enjoyable!
Ingredient Spotlight & Smart Substitution Ideas
Understanding each ingredient’s role can make all the difference in your baking success. Here’s a closer look at what goes into our Maraschino Cherry Bundt Cake and how you can adapt it to your preferences:
CAKE BASE: We’ve chosen a standard-size (15.25 ounce) box of white cake mix for its convenience and consistent results. While the box provides basic instructions, we enhance it significantly. The addition of eggs and oil, as per the box directions, contributes to the cake’s structure and initial moisture. However, our “secret” ingredients – vanilla Greek yogurt, milk, and almond extract – truly transform the mix. The Greek yogurt introduces an unparalleled creaminess and tang, adding moisture and creating a softer, more luxurious crumb that mimics a scratch-made cake. Milk further contributes to the liquid content, ensuring the batter is just right, while almond extract is crucial for complementing the cherry flavor beautifully, lending a sophisticated, nuanced taste. If vanilla Greek yogurt isn’t available, plain Greek yogurt with an extra splash of vanilla extract can work, or you can use sour cream as a direct substitute for a similar moist and tender effect. For those who prefer baking completely from scratch, you can certainly use your own beloved homemade white cake recipe; simply incorporate the almond extract and maraschino cherries listed in our instructions to capture the essence of this specific bundt cake.
MARASCHINO CHERRIES: These vibrant, sweet cherries are the star of our bundt cake, providing beautiful pops of color and bursts of sugary fruit flavor. We recommend draining and coarsely chopping them to ensure even distribution throughout the batter. To prevent the cherries from sinking to the bottom of the bundt pan and to minimize any potential color bleed into the cake batter, you can lightly toss the chopped cherries with a tablespoon of flour before folding them into the batter. This creates a protective coating that helps them suspend evenly during baking, resulting in a perfectly scattered cherry appearance in every slice.
THE GLAZE: The almond butter glaze is the crowning glory of this bundt cake, adding a sweet, elegant finish. It’s crafted from simple ingredients: rich unsalted butter, finely sifted powdered sugar, a touch of milk, and almond extract. The melted butter provides a smooth, rich base, while powdered sugar gives the glaze its thick, pourable consistency and sweet flavor. Milk helps achieve the perfect drizzling texture, and almond extract ties all the flavors together, echoing the almond notes in the cake. You have the flexibility to customize this glaze; feel free to omit the almond extract if you prefer a pure vanilla flavor, or substitute it with vanilla extract for a different aromatic profile. For an even more indulgent twist, this cake is also absolutely fabulous when topped with a creamy, tangy cream cheese cherry frosting, which you can find detailed in our separate cherry cake recipe. Consider which frosting best suits your preference or the occasion!
Baking Brilliance: How to Craft Your Maraschino Cherry Bundt Cake
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious cake, ensuring your success. For a convenient printable version of this recipe, complete with precise measurements and concise instructions, you can easily Jump to Recipe at the bottom of this page.
- First things first: preheat your oven to 350°F (175°C). While the oven heats, prepare your bundt pan. This is a crucial step for ensuring your cake releases perfectly. Generously grease a 10-12 cup bundt pan with softened butter, making sure to get into every crevice and nook. Once greased, dust the entire interior with all-purpose flour. Tap out any excess flour by gently rotating the pan upside down over your sink or a piece of parchment paper. This creates a non-stick barrier, allowing your beautiful cake to slide out effortlessly after baking. Place the prepared bundt pan on a rimmed baking sheet; this makes it easier to transfer in and out of the oven and catches any potential drips.
- In a large mixing bowl, combine all the cake ingredients except for the chopped Maraschino cherries. This includes your white cake mix, eggs, oil, milk, vanilla Greek yogurt, and almond extract. Using a hand mixer, begin by beating the mixture on low speed for about 30 seconds. This initial low-speed mixing helps to gently combine the dry and wet ingredients without over-developing the gluten. After this initial blend, increase the mixer speed to medium-high and continue beating for a full 3 minutes. This aerates the batter, creating a light and fluffy cake texture. Once thoroughly combined, gently fold in your coarsely chopped cherries.
EXPERT TIP FOR CHERRIES: To prevent the cake from developing an undesirable pink hue or streaking, and to help the cherries stay evenly distributed rather than sinking to the bottom, fold them in very gently and with minimal turns. Overworking the batter once the cherries are added can cause their color to bleed. For an extra measure, you can lightly dust the drained and chopped cherries with a tablespoon of the dry cake mix or flour before adding them to the batter; this helps them suspend more effectively during baking.
- Carefully pour the prepared cake batter into your generously greased and floured bundt pan. Gently tap the pan a few times on your counter to help level the batter and release any large air bubbles that may be trapped, ensuring a more even bake. Transfer the bundt pan (still on its rimmed baking sheet) to your preheated oven. Bake for approximately 45-55 minutes. Baking times can vary depending on your oven, so keep an eye on it. The cake is ready when it turns a beautiful light golden brown, and when gently touched on top, it springs back. You can also insert a wooden skewer or toothpick into the thickest part of the cake; if it comes out clean, your cake is perfectly baked.
- Once baked, remove the baking sheet from the oven and carefully transfer the bundt cake pan to a wire rack. This initial cooling period in the pan is critical: allow the cake to cool in the pan for 10-15 minutes. During this time, the cake will continue to set, its internal structure will relax, and it will naturally begin to pull away from the sides of the pan. This makes for an easier and cleaner release. After 10-15 minutes, carefully invert the cake pan onto the wire rack, gently lift the pan, and allow the cake to cool completely on the rack before proceeding with the glaze. Attempting to glaze a warm cake will result in a melted, runny mess!
- Now, for the delightful almond glaze! In a medium bowl, combine the melted unsalted butter, an initial 2 tablespoons of milk, and your sifted powdered sugar. Sifting the powdered sugar beforehand is key to a lump-free, silky smooth glaze. Add the almond extract to enhance the flavor. Whisk all ingredients together until the glaze is smooth, uniform, and beautifully silky in texture. To check for the perfect consistency, lift some glaze with a spoon and tilt it, allowing some to spill back into the bowl. The glaze should fall in thick, luxurious ribbons, but not “plop” heavily from the spoon. If your glaze appears too thick, add a small amount of the remaining milk (½ teaspoon at a time) and whisk until you achieve the desired drizzling consistency. If it’s too thin, add a teaspoon of powdered sugar.
- Before glazing, place a sheet of waxed paper or parchment paper on your counter directly beneath the wire rack holding your cooled cake. This clever trick will catch any drips, making cleanup a breeze. Using a large spoon, begin dropping generous spoonfuls of the almond glaze onto the very top of the cooled bundt cake. Work your way around the entire cake, allowing the glaze to cascade beautifully down the intricate sides, creating elegant drips. Continue until all the glorious glaze has been applied, ensuring every part of the cake is touched by its sweet embrace.
- For a final flourish and an extra touch of beauty, decoratively arrange some halved Maraschino cherries over the freshly drizzled glaze. These not only add more vibrant color but also signal the delightful cherry flavor within. Allow the glaze ample time to set and firm up before attempting to cut into the cake. This usually takes about 15-30 minutes, depending on the humidity in your kitchen. Once set, you can easily discard the waxed paper, revealing a clean counter and a perfectly glazed, ready-to-serve bundt cake.
Frequently Asked Questions & Expert Tips for Baking Success
Proper storage is key to keeping your bundt cake fresh and delicious. Once your cherry bundt cake has cooled completely and the glaze has set, transfer it to an airtight container. It should be stored in the refrigerator for up to 5 days. Refrigeration is necessary because the almond glaze contains milk, which is perishable. If you’re planning to prepare the cake ahead of time, you can bake the cake and let it cool completely, then store the unglazed cake in an airtight container at room temperature for up to 2-3 days. Add the freshly made glaze just before you are ready to serve for the best presentation and taste.
Absolutely, this bundt cake freezes beautifully! For optimal results, we highly recommend freezing the cake without the glaze. Once the baked cake is completely cool, wrap it tightly first in plastic wrap, ensuring no air can get in, and then add another layer of aluminum foil. This double-layer protection helps prevent freezer burn. You can freeze the cake for up to 2 months. When you’re ready to enjoy it, thaw the cake (with the plastic wrap still on) in the refrigerator overnight. Once thawed, prepare and apply the fresh almond glaze as directed in the recipe before serving.
Maraschino cherries offer a unique and distinct flavor profile that sets this bundt cake apart. Their characteristic sweetness and vibrant red color are preserved throughout the baking process, ensuring beautiful pops of color in every slice. Unlike fresh or frozen cherries, which can release a lot of liquid and alter the cake’s moisture balance or cause excessive color bleed, Maraschino cherries maintain their shape and sweetness without significantly affecting the batter. They also provide a consistent texture and are readily available year-round, making this a convenient recipe for any season.
Yes, you certainly can! To make this bundt cake gluten-free, simply substitute the regular white cake mix with a high-quality gluten-free white cake mix. Most gluten-free cake mixes are designed to perform similarly to their conventional counterparts, so the other ingredients and baking instructions should remain largely the same. Always double-check the specific instructions on your chosen gluten-free cake mix, as minor adjustments to liquid amounts or baking times might occasionally be recommended. Ensure all other added ingredients (like yogurt, milk, and extracts) are also certified gluten-free if strict adherence is required.
Delightful Serving Suggestions for Your Bundt Cake
Because this Maraschino Cherry Bundt Cake strikes a perfect balance and isn’t overly sweet, it’s incredibly versatile. It pairs wonderfully with a warm cup of coffee or tea, making it an ideal treat for a leisurely morning breakfast, a delightful brunch centerpiece, or an afternoon pick-me-up. Beyond these occasions, serve it just as you would any other beloved cake – it’s perfect for birthday parties, holiday gatherings, potlucks, or simply as a special dessert to elevate an everyday meal. For the best flavor and texture, allow the cake to come to room temperature before serving. While delicious on its own, you can further enhance the experience with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a light fruit compote on the side. Its elegant presentation and inviting flavors make it a crowd-pleaser for all sorts of celebrations.
Do you have more boxes of cake mix waiting in your pantry? Don’t let them go to waste! Explore our other fantastic cake mix creations, such as our vibrant Pineapple Upside Down Bundt Cake or our unique and flavorful Pistachio Pudding Bundt Cake. Each recipe offers a fun and easy way to transform a simple cake mix into an extraordinary dessert.
Craving More Cherry Delights? Explore These Recipes!
If your love for cherries extends beyond this bundt cake, you’re in luck! We have a collection of equally enticing cherry-infused recipes that are sure to satisfy your cravings. From luscious layered desserts to delectable baked goods, there’s something for every cherry enthusiast. Dive into these irresistible creations:
- Cherry Lush
- Cherry Cheesecake
- Cherry Pie Cookies
- Cherry Cake with Cherry Frosting
- 3 Ingredient Cherry Cupcakes
I absolutely adore spending time in the kitchen, experimenting with new recipes, and perfecting classic dishes. Sharing my culinary experiences and passion for cooking and baking with all of you brings me immense joy! Remembering to come back each day for new inspiration can sometimes be a challenge, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on delicious new ideas and helpful kitchen tips!
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!
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Ingredients
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
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Bundt pan 10 – 12 cups
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Mixing bowls
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Hand mixer
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Wire cooling rack
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
- Why Maraschino Cherries? They provide a unique sweet flavor, vibrant color, and consistent texture without adding excessive moisture that fresh or frozen cherries might. They are also available year-round.
- Gluten-Free Option: This recipe can easily be made gluten-free by using a quality gluten-free white cake mix. Ensure all other ingredients are certified gluten-free if necessary.
- Bundt Pan Tips: A 10-12 cup non-stick bundt pan is ideal. Ensure it’s thoroughly greased and floured to prevent sticking, even if it’s non-stick. Using baking spray with flour is also a great shortcut.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on September 22, 2015, and has since been updated with new photos, expanded instructions, and expert tips to enhance your baking experience.