Description
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.
Notes
- 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