If you adore the nostalgic flavor of maraschino cherries wrapped in a moist, buttery crumb, you’re going to fall hard for Cherry Bundt Cake. This vibrant dessert combines tender cake with pops of sweet cherry, a whisper of almond, and a pretty-in-pink glaze drizzled artfully over the top. Whether you’re looking to bring a showstopping centerpiece to a gathering or simply want to brighten your own table, this cake is pure, cheerful comfort you’ll want to make again and again.

Ingredients You’ll Need

These ingredients may look simple, but each one adds an important element to the Cherry Bundt Cake. From rich, creamy butter to juicy, jewel-toned maraschino cherries, everything plays a part in making this cake irresistible.

All-purpose flour: The essential base for structure; make sure to measure accurately for the perfect crumb.
Baking powder & baking soda: Both work together to give the cake a gorgeous lift and airy texture.
Salt: Just a bit to enhance all the flavors and keep the sweetness in balance.
Unsalted butter (softened): For that rich, melt-in-your-mouth taste that can’t be beat in cakes.
Granulated sugar: Adds sweetness and helps create a delicate, golden exterior.
Large eggs (room temperature): Bring structure, moisture, and richness; let them come to room temp for easy mixing.
Sour cream: Makes the crumb extra moist and just a touch tangy—Greek yogurt works here as well!
Whole milk: Helps the batter come together smoothly and keeps the cake fluffy.
Vanilla extract: Rounds out the cherry flavors with classic warmth.
Almond extract: Just a teaspoon gives the cake that signature bakery-style flavor that pairs beautifully with cherries.
Chopped maraschino cherries (drained & patted dry): Their sweet, candy-like flavor and color make every bite special.
Maraschino cherry juice: A couple spoonfuls give the cake soft pink color and extra cherry taste.
Powdered sugar: The must-have base for a simple, smooth glaze.
Milk (for glaze): Thins the powdered sugar for the perfect drizzling consistency.

How to Make Cherry Bundt Cake

Step 1: Prep Your Bundt Pan and Set the Oven

Start by preheating your oven to 350°F (175°C) so the cake bakes evenly from the very beginning. Grease and flour a 10-cup bundt pan extremely well, getting into every nook—this ensures your Cherry Bundt Cake pops out beautifully with those classic ridges and curves.

Step 2: Whisk Dry Ingredients

Combine flour, baking powder, baking soda, and salt in a medium bowl. Give them a good whisk to break up any clumps and evenly distribute the leaveners. This little step prevents uneven rises and makes for a perfectly even cake.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar together until pale, light, and fluffy—about 3 minutes. This incorporates air for that irresistible crumb you love in a Cherry Bundt Cake.

Step 4: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. This ensures your batter stays smooth and silky, not curdled, for even baking.

Step 5: Mix in Wet Ingredients and Cherry Juice

Stir in the sour cream, milk, vanilla, almond extract, and cherry juice. The batter should look creamy and slightly pink. These ingredients work together to make the cake moist and infuse that delightful cherry-almond flavor.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet, mixing gently until everything is just combined—no overbeating here! Overmixing can make a Cherry Bundt Cake a bit tough, so stop as soon as you see no more flour streaks.

Step 7: Fold in the Cherries

Gently fold in the well-drained, chopped maraschino cherries. Patting them dry really helps—this way, you don’t risk extra moisture making the cake soggy and the color won’t bleed into the batter too much.

Step 8: Bake the Cake

Spoon the batter evenly into your prepared bundt pan. Smooth the top, then bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

Step 9: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Once fully cooled, whisk together the powdered sugar and milk until you have a smooth glaze. Drizzle generously over the top—watch how it shines!

How to Serve Cherry Bundt Cake

Garnishes

A Cherry Bundt Cake looks stunning with a simple glaze, but feel free to add a few extra whole maraschino cherries on top or a scatter of toasted sliced almonds for a little crunch and contrast. A light dusting of powdered sugar gives it that magical, snowy effect.

Side Dishes

This cake pairs beautifully with lightly sweetened whipped cream or a dollop of vanilla ice cream. For a tart contrast, try serving it alongside a handful of fresh berries or a berry compote—you’ll love how it balances the sweetness.

Creative Ways to Present

Cut generous slices and layer them with whipped cream and cherries for a quick trifle, or cube the cake to use in dessert parfaits. For parties, you could even slice thickly and serve on a platter with a bowl of cherry glaze for drizzling fun.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cherry Bundt Cake, store any leftovers tightly covered at room temperature for up to three days. The cake stays moist and flavorful, and sometimes even tastes better by the next day as the flavors meld.

Freezing

You can absolutely freeze Cherry Bundt Cake! Wrap slices or the whole cake (unglazed is best) tightly in plastic wrap and foil, then freeze for up to two months. Thaw in the fridge or on the counter when you’re ready to serve. If you haven’t glazed it yet, wait until after thawing for the best finish.

Reheating

If you love a warm slice, microwave individual pieces for just ten to fifteen seconds. This quick touch brings back some of that fresh-from-the-oven coziness, especially if you’re pairing your Cherry Bundt Cake with ice cream or whipped cream.

FAQs

Does the cherry flavor come through strongly in Cherry Bundt Cake?

Absolutely! The combination of maraschino cherries, their juice, and a hint of almond extract delivers that unmistakable cherry flavor. For an even stronger taste, you can always add a drop or two of cherry extract.

Can I use fresh or frozen cherries instead of maraschino?

Fresh or frozen cherries are delicious, but they change the texture and sweetness of the final cake. Maraschino cherries provide both color and that classic sweet cherry flavor, which is the signature of a traditional Cherry Bundt Cake.

How do I keep the cherries from sinking to the bottom?

Tossing chopped cherries with a spoonful of flour before folding into the batter helps suspend them during baking. And always make sure your batter isn’t too thin—draining and patting the cherries dry is essential!

What size bundt pan should I use?

A standard 10-cup bundt pan is perfect for this recipe. If yours is slightly smaller, fill the pan about 2/3 of the way and bake any leftover batter as cupcakes to avoid overflow.

Can I double the recipe for a large group?

While you can double the recipe ingredients, it’s best to bake two separate cakes rather than one giant one, since the center may not set properly in an oversized pan. This way, every Cherry Bundt Cake turns out perfect and easy to serve.

Final Thoughts

With its cheery pink hue, lush crumb, and dreamy cherry-almond flavor, this Cherry Bundt Cake is truly a standout treat. Whether you’re making it for a celebration or just as a pick-me-up, I can’t wait for you to share a slice with people you love—it’s a cake worth making on repeat!