Cherry Bundt Cake Recipe

Name: Cherry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups butter, softened; 2 3/4 cups granulated sugar; 5 eggs; 1 teaspoon almond extract or 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup light cream (10%); 1 (375 ml) jar maraschino cherries, drained and chopped; sifted icing sugar (to garnish)

Servings: persons

1 1/4 cups butter, softened
2 3/4 cups granulated sugar
5 eggs
1 teaspoon almond extract or 1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup light cream (10%)
1 (375 ml) jar maraschino cherries, drained and chopped
sifted icing sugar (to garnish)

1
Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
2
Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
3
Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
4
Helpful Hint: A white icing drizzle is a pretty alternative decoration.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/4 cups butter, softened, 2 3/4 cups granulated sugar, 5 eggs, 1 teaspoon almond extract or 1 teaspoon vanilla extract, and more.

Yes, 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.

Cherry Bundt Cake

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