Easy Maraschino Cherry Bundt Cake: A Delightfully Simple Recipe with Almond Glaze

Indulge in the vibrant flavors of this stunning **Maraschino Cherry Bundt Cake**, a dessert that effortlessly combines convenience with gourmet taste. Each slice reveals a beautiful medley of bright red cherries, perfectly complemented by a delicate almond butter glaze. What makes this recipe truly special is its incredible ease of preparation, starting with a simple cake mix that gets “doctored up” for an extra moist and flavorful result. This isn’t just a cake; it’s a celebration in every bite, perfect for any occasion from a casual family gathering to a festive holiday spread. Get ready to impress with minimal effort and maximum flavor!

Why This Easy Maraschino Cherry Bundt Cake Recipe Is a Must-Try

This **Maraschino Cherry Bundt Cake** stands out as a truly exceptional dessert, primarily due to the exquisite harmony between the sweet, vibrant cherries and the delicate, aromatic almond flavoring. It’s a flavor profile that evokes a sense of nostalgia while feeling wonderfully sophisticated. The genius of this recipe lies in its inherent simplicity: we begin with a standard white cake mix, but then we elevate it to new heights by incorporating a few key ingredients. The strategic addition of creamy Greek yogurt, rich milk, and a generous splash of almond extract transforms an ordinary boxed mix into an incredibly moist, tender, and intensely flavorful homemade-tasting cake.

For devoted cherry lovers, this cake is an absolute dream come true. It’s not just the delightful taste, but also the ease with which it comes together, making it an accessible baking project for home cooks of all skill levels. The bright red maraschino cherries dotting the cake create a visually stunning effect, making it a showstopper at any table. Crowned with a luscious almond butter glaze that cascades beautifully down its ridges, this bundt cake is more than just a dessert; it’s an edible work of art that promises to leave a lasting impression on both the eyes and the taste buds. Prepare for rave reviews and requests for the recipe!

Essential Ingredients for Your Maraschino Cherry Bundt Cake

To create this magnificent Maraschino Cherry Bundt Cake, you’ll need a selection of common pantry staples and a few star ingredients that truly make it shine. We’ve optimized this recipe for ease by starting with a convenient cake mix, but we enhance it significantly for a truly homemade flavor and texture. For precise measurements and step-by-step instructions, please refer to the printable recipe card located towards the end of this post.

Ingredient Breakdown and Clever Substitutions

Let’s dive deeper into the ingredients that make this Maraschino Cherry Bundt Cake so delightful, along with some helpful substitution tips:

For the Cake:

• White Cake Mix: To streamline the baking process, we rely on a standard-size (15.25 ounce) box of white cake mix. Opting for a white cake mix ensures that the beautiful red hue of the maraschino cherries truly pops, creating a visually appealing cake. Beyond the mix, you’ll incorporate the typical ingredients listed on the back of the box, such as eggs and oil, which provide essential structure and moisture. While white cake mix is preferred for color contrast, a yellow cake mix could also work for a richer, more buttery base, though the cherry color might not stand out as much.
• Vanilla Greek Yogurt: This is our secret weapon for an incredibly moist and tender crumb. Greek yogurt adds richness, a subtle tang, and a significant boost of moisture that elevates the texture of the cake. If you don’t have Greek yogurt on hand, sour cream can be used as a direct substitute, offering a similar moisture and slight tang. Full-fat versions of both will yield the best results for a luxurious cake.
• Milk: Replacing the water typically called for in a cake mix with milk adds more richness and helps create a finer crumb, contributing to the overall luxurious texture of the bundt cake. Whole milk is recommended for maximum flavor and moisture, but 2% milk will also work well.
• Almond Extract: This is the key flavor enhancer that perfectly complements the cherries. Almond extract introduces a nutty, slightly sweet aroma that beautifully marries with the fruity notes of the maraschino cherries. It’s what gives this cake its signature taste. Ensure you’re using pure almond extract for the best flavor.
• Maraschino Cherries: These iconic bright red cherries are the stars of the show! It’s crucial to drain them thoroughly and coarsely chop them before folding them into the batter. This ensures they are evenly distributed and prevents the cake from becoming overly moist in spots. For best results, consider gently pressing them between paper towels to remove excess moisture and prevent them from sinking to the bottom of the pan during baking.
• Homemade White Cake Alternative: If you prefer baking from scratch, you can certainly adapt your favorite homemade white cake recipe. Simply incorporate the almond extract and the specified amount of drained, chopped maraschino cherries into your batter, adjusting liquid as necessary to maintain proper consistency.

For the Almond Butter Glaze:

• Unsalted Butter: Melted unsalted butter forms the rich base of our glaze, adding a creamy texture and buttery flavor. Using unsalted butter gives you control over the overall saltiness of the glaze.
• Powdered Sugar: Sifted powdered sugar is essential for a smooth, lump-free glaze. Sifting prevents any clumps and ensures a silky, pourable consistency that will beautifully coat your cake.
• Milk: A small amount of milk helps achieve the perfect drizzling consistency for the glaze. You’ll add it gradually, a tablespoon at a time, to reach your desired thickness. Any type of milk (whole, 2%, or even non-dairy) will work here.
• Almond Extract: Echoing the flavor in the cake, almond extract in the glaze reinforces that delightful cherry-almond pairing, creating a cohesive flavor experience. Feel free to omit it if you prefer a simpler glaze, or substitute it with vanilla extract for a classic vanilla glaze.
• Alternative Frosting: If you’re looking for a different topping, this cake is also absolutely delicious with a rich cream cheese cherry frosting. The tang of cream cheese pairs wonderfully with cherries. You can find a fantastic recipe for this in our cherry cake recipe.

Step-by-Step Guide: Crafting Your Perfect Maraschino Cherry Bundt Cake

These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.

1. **Prepare Your Bundt Pan:** Begin by preheating your oven to 350°F (175°C). This is a critical first step to ensure your cake bakes evenly from the moment it enters the oven. Next, generously grease a 10-12 cup bundt pan with softened butter. Don’t be shy – thorough greasing is paramount for a clean, effortless release. After buttering, dust the entire interior of the pan with all-purpose flour, rotating it and tapping gently to ensure every crevice and intricate design is thoroughly coated. Firmly tap out any excess flour. Place the prepared bundt pan on a rimmed baking sheet; this not only makes it easier to transfer in and out of the oven but also catches any potential spills during baking.
   
   
2. **Mix the Cake Batter:** 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, beat the ingredients on low speed for about 30 seconds, just until they are moistened and combined. Then, increase the speed to medium-high and continue beating for a full 3 minutes. This aeration helps create a light and fluffy cake with excellent texture. Once thoroughly mixed, gently fold in the chopped cherries.

   PRO TIP: Preventing Pink Streaks! To ensure your cake doesn’t turn entirely pink or develop unsightly streaks from the cherry dye, fold in the cherries very gently using a spatula. A few turns are sufficient to distribute them without overworking the batter or releasing too much color.

   
   
   

3. **Bake to Perfection:** Carefully pour the prepared batter into your greased and floured bundt pan. Gently tap the pan on the counter a few times to release any trapped air bubbles and help level the batter evenly for a uniform bake. Place the bundt pan (still on its baking sheet) into your preheated oven. Bake for approximately 45-55 minutes, or until the cake is lightly golden brown on top and springs back when lightly touched in the center. A wooden skewer or toothpick inserted into the thickest part should come out clean, or with just a few moist crumbs attached.
   
   
4. **Cool and Unmold:** Once baked, remove the baking sheet from the oven and carefully transfer the hot cake pan to a wire rack. Allow the cake to cool in the pan for 10-15 minutes. This crucial resting period allows the cake to firm up slightly and gently pull away from the sides of the pan due to contraction as it cools, making it much easier to unmold without tearing. After this time, carefully invert the bundt pan onto the wire rack and gently lift the pan away, revealing your beautifully shaped cake. Let the cake cool completely on the rack before proceeding with the glaze; a warm cake will cause the glaze to melt and run off.
   
5. **Whip Up the Almond Glaze:** While the cake cools, prepare your irresistible almond glaze. In a medium bowl, combine the melted unsalted butter, 2 tablespoons of milk, and the sifted powdered sugar. Add the almond extract. Whisk vigorously using a fork or small whisk until the glaze is completely smooth and silky, with no lumps. To check for the right consistency, lift some glaze with a spoon and tilt it, allowing the glaze to drip back into the bowl. It should fall in thick, luxurious ribbons, not a watery stream or a solid “plop.” If the glaze appears too thick, gradually add small amounts of the remaining milk (½ teaspoon at a time) until you achieve your desired drizzling consistency.
   
   
6. **Glaze and Decorate:** To prepare for glazing, place a piece of waxed paper or parchment paper on the counter directly beneath your wire rack. This thoughtful step will catch any drips, making cleanup a breeze. Using a large spoon, begin dropping generous spoonfuls of the prepared almond glaze over the top of the completely cooled bundt cake. Work your way around the entire cake, allowing the glaze to beautifully cascade down its sides and into the intricate ridges. Continue until all the glaze has been used, creating a stunning, glossy finish.
   
   
7. **Final Flourish:** For an extra touch of elegance and to beautifully highlight the cherry flavor, decorate the still-wet glaze with a few artfully placed halved maraschino cherries. Allow the glaze ample time to set and firm up before attempting to slice the cake. This can take anywhere from 30 minutes to an hour at room temperature, depending on humidity. Once the glaze is firm to the touch, discard the waxed paper and prepare to serve your magnificent creation!
   

Expert Tips & Frequently Asked Questions for Your Bundt Cake Success

Delightful Serving Suggestions for Your Cherry Bundt Cake

The beauty of this **Maraschino Cherry Bundt Cake** lies in its incredible versatility. Because it’s perfectly balanced in sweetness, it’s not overly cloying, making it a fantastic choice for various serving occasions. Imagine starting your day with a luxurious slice alongside a steaming cup of freshly brewed coffee or a comforting mug of hot tea – it’s a delightful way to add a touch of indulgence to your morning routine or an elegant brunch. Beyond breakfast or brunch, this elegant bundt cake is ideally suited for any gathering, celebration, or simply as an everyday treat.

Serve it at room temperature to fully appreciate its tender crumb and the rich almond-cherry flavors. For an extra special touch, consider pairing it with a scoop of premium vanilla bean ice cream, a dollop of freshly whipped cream, or even a light cherry compote if you have some on hand (ensure the compote isn’t too runny, or serve it on the side). Its vibrant appearance makes it a wonderful centerpiece for holiday parties, birthday celebrations, baby showers, or just a cozy afternoon tea. No matter how you choose to serve it, this bundt cake is sure to be a beloved dessert that disappears quickly!

More Delicious Bundt Cake and Cherry Recipes

Do you find yourself with extra boxes of cake mix waiting in your pantry, or perhaps a lingering craving for more delightful cherry creations? We’ve got you covered! Explore some of our other fantastic recipes that are just as easy and impressive, perfect for expanding your baking repertoire:

Bundt Cakes to Try Next:

• Pineapple Upside Down Bundt Cake: A tropical twist on a classic, offering caramelized pineapple and a moist cake base, perfect for a sunny day.
• Pistachio Pudding Bundt Cake: A wonderfully moist and uniquely flavored cake with a beautiful green hue, that’s surprisingly simple to make and always a crowd-pleaser.

More Cherry Delights:

• Cherry Lush: Layers of creamy goodness and sweet cherry, a no-bake dessert that’s light and refreshing.
• Cherry Cheesecake: A classic rich and creamy cheesecake featuring a luscious cherry topping that’s always a hit.
• Cherry Pie Cookies: All the flavor of traditional cherry pie in a delightful, bite-sized cookie form.
• Cherry Cake with Cherry Frosting: For those who can’t get enough cherry flavor, this cake features cherry in both the batter and a delectable cream cheese frosting.
• 3 Ingredient Cherry Cupcakes: An unbelievably easy and delicious cupcake recipe that’s perfect for a quick treat.

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Maraschino Cherry Bundt Cake

The marriage between sweet cherries and subtle almond flavoring in this maraschino cherry bundt cake is swoon-worthy, and it all begins with a cake mix.

4.89 from 27 votes

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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Course: Desserts

Cuisine: American

Servings: 12 servings

1 hour hr

Calories: 339

Author: Amanda Davis

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

• ▢
  Bundt pan 10 – 12 cups
• ▢
  Mixing bowls
• ▢
  Hand mixer
• ▢
  Wire cooling rack

Before You Begin

• Before adding the cherries to the batter, drain them thoroughly on paper towels, then gently press them to remove excess liquid. This helps prevent them from “traveling” and sinking to the bottom of the cake during baking.
• We used a standard-size (15.25 ounce) box of white cake mix for this recipe, in addition to the eggs and oil typically called for on the back of the box.
• If you don’t have Greek yogurt, you can use sour cream as a 1:1 substitute to achieve similar moisture and tang.
• Should you prefer to use your own homemade white cake recipe, simply incorporate the specified amount of almond extract and maraschino cherries (drained and chopped) into your scratch batter.
• Consider a cream cheese cherry frosting as an alternative to the almond glaze for this cake. A delicious option can be found in our cherry cake recipe.

Instructions

• Preheat oven to 350°F (175°C). Generously grease a bundt pan (10-12 cup capacity) with softened butter and then dust thoroughly with flour, tapping out any excess. Place the prepared bundt pan on a rimmed baking sheet.
• In a large mixing bowl, combine the white cake mix, eggs, oil, milk, vanilla Greek yogurt, and almond extract. Beat with a hand mixer on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 3 minutes until well combined and light. Gently fold in the drained and coarsely chopped maraschino cherries.

  TIP: To keep the cake from turning or streaking pink, fold the cherries in gently and only a do few turns; do not overwork the batter.

• Pour the batter evenly into the prepared bundt pan and gently tap it on the counter to level the surface and remove any air pockets. Bake in the preheated oven for 45-55 minutes, or until the cake is lightly golden and bounces back when gently touched. A toothpick inserted into the center should come out clean.
• Remove the baking sheet from the oven and transfer the cake pan to a wire rack. Allow the cake to cool in the pan for 10-15 minutes. This resting period helps the cake to relax and pull away from the sides. After 10-15 minutes, carefully invert the cake pan onto the wire rack and lift off the pan. Allow the cake to cool completely on the wire rack before glazing.
• To prepare the almond glaze, combine the melted unsalted butter, 2 tablespoons of milk, and the sifted powdered sugar in a bowl. Add the almond extract and whisk until the mixture is smooth and silky. To check consistency, lift some glaze with a spoon and let it drip back into the bowl; it should fall in thick ribbons. If it’s too thick, add small amounts (½ teaspoon at a time) of the remaining milk until the desired drizzling consistency is reached.
• Place waxed paper or parchment paper on the counter beneath the wire rack to catch drips. Using a large spoon, generously drop spoonfuls of glaze over the top of the cooled cake, working your way around until all the glaze is applied and beautifully dripping down the sides.
• Decorate the top of the glazed cake with the drained and halved maraschino cherries. Allow the glaze to set completely before slicing and serving. This may take 30-60 minutes at room temperature. Discard the waxed paper afterward for easy cleanup.

Expert Tips & FAQs

• **Storage:** Store your cooled and glazed cherry bundt cake in an airtight container in the refrigerator for up to 5 days. Refrigeration is necessary because the glaze contains milk. If you wish to prepare the cake ahead of time, leave the glaze off and store the unglazed cake in an airtight container at room temperature for up to 3 days. Add the freshly made glaze just before serving.
• **Freezing:** This cake freezes well! For best results, freeze the bundt cake *without* the glaze. Wrap the completely cooled cake tightly with several layers of plastic wrap, followed by a layer of aluminum foil. This helps prevent freezer burn. It can be frozen for up to 2 months. To thaw, unwrap the cake (keeping the plastic wrap on) and place it in the refrigerator overnight. Once thawed, you can then prepare and apply the almond glaze.
• **Preventing Cherries from Sinking:** To ensure your cherries are evenly distributed throughout the cake and don’t all sink to the bottom, make sure they are thoroughly drained and patted dry. You can also toss them lightly with a tablespoon of flour (taken from the cake mix) before folding them into the batter. This small coating creates friction, helping them stay suspended.
• **Achieving a Perfect Bundt Cake Release:** The key here is meticulous greasing and flouring of your bundt pan. Use softened (not melted liquid) butter or a baking spray that contains flour. Get into every crevice. Don’t rush the cooling process; allowing the cake to cool in the pan for 10-15 minutes helps it contract slightly and release cleanly.
• **Don’t Overbake:** An overbaked cake will be dry and crumbly. Keep an eye on it during the last 10-15 minutes of baking and test for doneness with a toothpick. The cake should spring back when lightly touched.

Nutrition

Serving: 1slice | Calories: 339cal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Saturated Fat: 3g |