Buttermilk Cherry Bundt Cake Recipe

Name: Buttermilk Cherry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening (no oil); 3 cups granualted sugar; 5 egg yolks (reserve whites); 3 cups all purpose flour; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup buttermilk; 3 tsp almond extract; 5 unbeaten egg whites; 1 can cherry pie filling; 1 cup powdered sugar; 1/4 cup Amaretto Liquer

Servings: persons

1 cup shortening (no oil)
3 cups granualted sugar
5 egg yolks (reserve whites)
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3 tsp almond extract
5 unbeaten egg whites
1 can cherry pie filling
1 cup powdered sugar
1/4 cup Amaretto Liquer

1
Sift together flour, soda & salt; set aside.
2
With electric mixer on high, cream shortening & sugar
3
Add 5 egg yolks one at a time, & blend well after each
4
Add dry ingredients alternately with 1 cup buttermilk
5
Add Almond extract & mix well
6
Gently fold in egg whites.
7
Grease & flour bundt pan
8
Pour 1/2 cake batter into pan; add cherry pie filling, pushing down gently; pour remaning batter to cover cherries.
9
Bake at 325 degrees 1 hour & 15 minutes or longer, depends on oven. Remove from oven, place on wire rack & cool in pan 15 - 20 minutes. Loosen edges of cake with a rubber spatula & invert cake onto cake dish, gently shake loose from pan. Finish cooling to room temperature.
10
While cooling, mix together amaretto liquer & powdered sugar. If too thick add a little water, if too thin add a little powdered sugar.
11
Drizzle frosting over cake. Chill if desired then serve with a small scoop of vanilla ice cream.

1810

kcal

Calories

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup shortening (no oil), 3 cups granualted sugar, 5 egg yolks (reserve whites), 3 cups all purpose flour, and more.

Yes, Buttermilk Cherry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Cherry Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions