Maraschino Cherry Bundt Cake

This Maraschino Cherry Bundt Cake is a classic, bakery-style dessert that combines sweet, juicy cherries with a delicate almond flavor. Using a white cake mix as the base makes this recipe wonderfully easy, while Greek yogurt and almond extract elevate it into a rich, moist, and tender cake that tastes completely homemade.

Finished with a smooth almond butter glaze and topped with glossy cherry halves, this cake is perfect for holidays, potlucks, birthdays, or anytime you want an elegant dessert with minimal effort. Every slice is soft, flavorful, and beautifully balanced between sweetness and almond warmth.

Ingredients

For the Cake

• Butter and flour for greasing the bundt pan
• 1 box (15.25 ounces) white cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• ¾ cup milk
• ½ cup vanilla Greek yogurt (or sour cream)
• 2 teaspoons almond extract
• 1 cup maraschino cherries, drained, patted dry, and coarsely chopped

For the Almond Butter Glaze

• 2 tablespoons unsalted butter, melted
• 1½ cups powdered sugar, sifted
• ½ teaspoon almond extract
• 2–3 tablespoons milk
• 5–7 maraschino cherries, drained and halved

Instructions

• Preheat the oven to 350°F. Generously butter and flour a 10–12 cup bundt pan, tapping out excess flour. Place the pan on a rimmed baking sheet.
• In a large mixing bowl, combine the cake mix, eggs, oil, milk, Greek yogurt, and almond extract. Beat on low speed for 30 seconds, then increase to medium-high and beat for 3 minutes until smooth.
• Gently fold in the chopped maraschino cherries, stirring only a few times to avoid turning the batter pink.
• Pour the batter evenly into the prepared bundt pan and gently tap to level.
• Bake for 45–55 minutes, or until the cake is lightly golden and springs back when touched.
• Remove from the oven and let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
• To make the glaze, whisk together melted butter, powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add more milk a little at a time until the glaze falls in thick ribbons.
• Spoon the glaze over the cooled cake, letting it drip down the sides. Decorate with cherry halves and allow the glaze to set before slicing.

Serving and Storage Tips

• Serve at room temperature or slightly chilled for clean slices
• Pair with coffee, tea, or vanilla ice cream
• Store glazed cake in an airtight container in the refrigerator for up to 5 days
• If making ahead, store the unglazed cake at room temperature for up to 3 days and glaze before serving
• Freeze unglazed cake tightly wrapped for up to 2 months; thaw overnight in the refrigerator

Variations

1. Cherry Almond Cream Cheese Cake
   Add 4 ounces of softened cream cheese to the batter for extra richness.
2. Chocolate Cherry Bundt Cake
   Use white chocolate chips or swirl melted chocolate into the batter.
3. Lemon Cherry Bundt Cake
   Replace almond extract with lemon extract and add lemon zest.
4. Cherry Vanilla Cake
   Use vanilla extract only for a softer, classic flavor.
5. Cherry Poke Cake Bundt
   Poke holes and drizzle cherry juice or syrup before glazing.
6. Cherry Coconut Bundt Cake
   Add ½ cup sweetened shredded coconut to the batter.
7. Cherry Cheesecake Bundt
   Layer sweetened cream cheese filling in the center of the batter.
8. Cherry Orange Bundt Cake
   Add orange zest and replace milk with orange juice.
9. Gluten-Free Cherry Bundt Cake
   Use a gluten-free white cake mix and follow the same steps.
10. Cherry Almond Pound Cake Style
    Add an extra egg and reduce milk slightly for a denser texture.
11. Cherry Chocolate Chip Cake
    Fold in mini chocolate chips along with cherries.
12. Cherry Rum Cake
    Replace 1 tablespoon of milk with dark rum for depth.
13. Cherry Cream Cheese Glaze
    Swap almond glaze for a cream cheese frosting.
14. Cherry Nut Cake
    Add ½ cup chopped almonds or pecans for crunch.
15. Cherry Sprinkle Celebration Cake
    Top glaze with festive sprinkles for birthdays and holidays.

FAQs

1. Can I use fresh cherries instead of maraschino cherries?
   Yes, but pit and chop them finely and expect a less sweet flavor.
2. How do I keep the cake from turning pink?
   Pat cherries dry and fold them in gently with minimal mixing.
3. Can I make this cake without almond extract?
   Yes, substitute vanilla extract for a milder flavor.
4. What size bundt pan should I use?
   A 10–12 cup bundt pan works best.
5. Can I use sour cream instead of Greek yogurt?
   Yes, use an equal amount.
6. Does this cake need refrigeration?
   Yes, once glazed, because the glaze contains milk.
7. Can I freeze the cake?
   Yes, freeze it unglazed for best results.
8. How do I know when the cake is done?
   It should spring back when lightly touched and pull from the sides.
9. Can I make this cake ahead of time?
   Yes, bake the cake up to 3 days ahead and glaze before serving.
10. Can I double the recipe?
    It’s better to bake two separate cakes for even results.

This Maraschino Cherry Bundt Cake proves that simple ingredients can create a stunning and memorable dessert. The moist crumb, sweet cherry bursts, and almond-kissed glaze make it a recipe you’ll come back to again and again. Whether served at a celebration or enjoyed with coffee, it’s a guaranteed crowd-pleaser.

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