Want a dessert that looks like you slaved over it for hours but actually took barely any effort? This Maraschino Cherry Bundt Cake is exactly that trick. I’ve made it for holidays, potlucks, and random Tuesdays when I just wanted cake.
Prep time: 15 minutes | Cook time: 50 minutes | Cool and glaze time: 30 minutes | Servings: 12 slices
Why This Maraschino Cherry Bundt Cake Works So Well
I used to think bundt cakes required serious baking skills. Then I made this one with a boxed cake mix and realized how wrong I was. The Greek yogurt and almond extract completely transform a basic mix into something bakery-worthy.
Have you ever bitten into a cake that looked stunning but tasted like cardboard? This isn’t that cake. The cherries add real bursts of sweetness, and the almond glaze ties everything together in a way that feels genuinely homemade.
IMO the glaze alone makes this recipe worth trying at least once. Nobody at your next gathering will guess this started with a cake mix box 🙂 That secret stays between us.
What You’ll Need: Ingredients List
Nothing here requires a special trip to a fancy baking store.
For the Cake
- Butter and flour, for greasing the bundt pan
- 1 box white cake mix (15.25 ounces)
- 3 large eggs
- â…“ 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
- 1 ½ cups powdered sugar, sifted
- ½ teaspoon almond extract
- 2 to 3 tablespoons milk
- 5 to 7 maraschino cherries, drained and halved
Quick note: patting the cherries dry before chopping matters more than you’d think. Skip that step, and you’ll end up with a pink-tinted batter instead of a clean white crumb.
How to Make Maraschino Cherry Bundt Cake
Let’s walk through this slowly, because a couple of small missteps here can turn a great bundt cake into a stuck, crumbly mess.
Step 1: Prep Your Bundt Pan Properly
Preheat your oven to 350°F while you get the pan ready. Generously butter every groove and ridge of a 10 to 12 cup bundt pan, then dust it with flour and tap out the excess. Set the pan on a rimmed baking sheet to catch any drips.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cake mix, eggs, oil, milk, Greek yogurt, and almond extract. Beat everything on low speed for about 30 seconds first to avoid a flour explosion. Then bump the speed up to medium-high and beat for a full 3 minutes until the batter looks smooth and glossy.
Step 3: Fold in the Cherries Carefully
Add your chopped, well-dried maraschino cherries to the batter. Fold them in gently with just a few stirs, using a spatula rather than the mixer. Overmixing at this stage is exactly what turns your batter an unwanted shade of pink.
Step 4: Fill the Bundt Pan
Pour the batter evenly into your prepared pan, working around the center tube. Give the pan a gentle tap on the counter to release any trapped air bubbles. This little step helps the cake bake up evenly without weird air pockets.
Step 5: Bake Until Golden
Slide the pan into your preheated oven and bake for 45 to 55 minutes. You’re looking for a lightly golden top that springs back when you touch it gently. A toothpick inserted into the thickest part should come out clean or with just a few moist crumbs.
Step 6: Cool Before Inverting
Let the cake rest in the pan for 10 to 15 minutes once it’s out of the oven. This resting period matters, because inverting too early can cause the cake to crack or stick. Then flip it onto a wire rack and let it cool completely before glazing.
Step 7: Whisk Together the Glaze
While the cake finishes cooling, whisk the melted butter, sifted powdered sugar, almond extract, and 2 tablespoons of milk in a bowl. Keep whisking until it’s smooth and free of lumps. Add more milk a little at a time until the glaze falls off your whisk in thick, slow ribbons.
Step 8: Glaze and Decorate
Once your cake has cooled fully, spoon the glaze generously over the top. Let it drip naturally down the sides and grooves for that classic bundt cake look. Press the reserved cherry halves onto the top while the glaze is still slightly wet.
Step 9: Let the Glaze Set
Give the glaze about 15 to 20 minutes to firm up before slicing into the cake. I know waiting is the hardest part, but a set glaze means cleaner slices and a much prettier presentation. Trust me, the wait is worth it.
Tips for a Beautiful, Moist Bundt Cake Every Time
A few small habits separate a decent bundt cake from one people actually ask you to make again.
- Grease every groove thoroughly. Missed spots are exactly where cakes stick and tear on release.
- Dry your cherries well. Wet cherries bleed color and water into your batter.
- Don’t overmix once cherries go in. A few gentle folds keep your crumb clean and white.
- Let it cool before glazing. A warm cake melts the glaze right off instead of holding it.
- Use a rimmed baking sheet. It catches drips and saves you a cleanup headache later.
Storage and Reheating
This cake actually holds up nicely, which makes it a solid make-ahead dessert for busy weeks.
- Serve at room temperature or slightly chilled for the cleanest slices
- Store glazed cake in an airtight container in the fridge for up to 5 days
- Store the unglazed cake at room temperature for up to 3 days if making ahead
- Freeze the unglazed cake tightly wrapped for up to 2 months, then thaw overnight in the fridge
FYI, once the glaze goes on, refrigeration becomes important since the glaze contains milk. Skipping that step risks a glaze that turns runny or spoils faster than you’d like.
Fun Variations to Try
Once you’ve nailed the classic version, there’s a lot of room to make this cake your own.
- Chocolate Cherry – swirl melted chocolate or fold in white chocolate chips
- Lemon Cherry – swap the almond extract for lemon extract and add zest
- Cherry Coconut – stir in shredded coconut for extra texture
- Cherry Orange – add orange zest and replace milk with orange juice
- Cherry Rum – swap a tablespoon of milk for dark rum for depth
- Cherry Cream Cheese – add softened cream cheese to the batter for richness
- Cherry Nut – fold in chopped almonds or pecans for crunch
- Cherry Sprinkle Celebration – top the glaze with sprinkles for birthdays
Have you ever swapped one extract for another and completely changed a recipe’s personality? That’s basically what happens when you trade almond for lemon here. Same cake, totally different vibe.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries? Yes, but pit and chop them finely, and expect a noticeably less sweet result.
How do I keep the cake from turning pink? Pat your cherries thoroughly dry and fold them in with minimal, gentle mixing.
Can I make this cake without almond extract? Yes, substitute vanilla extract for a milder, more classic flavor profile.
What size bundt pan should I use? A 10 to 12 cup bundt pan gives you the best shape and rise.
Can I use sour cream instead of Greek yogurt? Yes, swap it in using an equal amount with no other changes needed.
Does this cake need refrigeration? Yes, once glazed, since the glaze itself contains milk.
Can I make this cake ahead of time? Yes, bake it up to 3 days ahead and add the glaze right before serving.
Final Thoughts
This Maraschino Cherry Bundt Cake proves that a boxed mix, a few smart add-ins, and a little patience can produce something genuinely impressive. The moist crumb, sweet cherry bursts, and almond glaze all work together for a reason. Once you bake this, plain vanilla bundt cake might start feeling a little flat.
Give this one a try for your next celebration or random weekend baking mood. Just don’t be shocked when people start requesting it for every holiday from now on.
