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Maraschino Cherry Bundt Cake

A stunning bundt cake made with a boxed cake mix, transformed with Greek yogurt and almond extract, featuring bursts of sweet cherries and a delicious almond glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix (15.25 ounces) Use a standard boxed 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 Patting dry is important to avoid pink batter.
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 pieces maraschino cherries, drained and halved For decorating.

Method
 

Preparation
  1. Preheat your oven to 350°F while you prepare the bundt pan.
  2. Generously butter and flour a 10 to 12 cup bundt pan and set it on a rimmed baking sheet.
Mixing the Batter
  1. In a large mixing bowl, combine the cake mix, eggs, oil, milk, Greek yogurt, and almond extract.
  2. Beat on low speed for 30 seconds, then increase to medium-high and beat for 3 minutes until smooth.
  3. Gently fold in the coarsely chopped cherries.
Baking
  1. Pour the batter into the prepared bundt pan and tap it on the counter to release air bubbles.
  2. Bake for 45 to 55 minutes until lightly golden and a toothpick comes out clean.
  3. Allow the cake to rest in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
Making the Glaze
  1. Whisk together melted butter, sifted powdered sugar, almond extract, and 2 tablespoons of milk until smooth.
  2. Add more milk gradually until the glaze can fall off the whisk in thick ribbons.
Finishing Touches
  1. Once the cake is cooled, spoon the glaze generously over the top.
  2. Press the reserved cherry halves onto the glaze while still wet.
  3. Allow the glaze to set for 15 to 20 minutes before slicing.

Notes

Patting the cherries dry is crucial to prevent a pink-tinted batter. Store the cake in an airtight container; glazed cake should be refrigerated.