Cherry Bundt Cake



  • 30 ounces maraschino cherries (three 10-ounce jars) (we’ve put in up to 4 cups of cherries so add more if you’d like!)
  • 1 1/2 cups granulated sugar
  • 1 cup milk
  • 1 cup oil
  • 2 large eggs
  • 2 teaspoons almond extract
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • ⅓ cup maraschino cherry juice
  • 1/2 teaspoon almond extract
  • 1-2 tablespoons heavy cream or milk** (only if needed to thin the glaze)


  • Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker’s Joy.
  • Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
  • In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the chopped, drained cherries gently into the batter.
  • Pour the batter into the greased cake pan.
  • Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
  • Once the cake is cool, spread the glaze on top of the cake.
  • Decorate the top of the cake with stemmed maraschino cherries if desired.
  • Slice and serve.
  • Store the cake covered at room temperature.

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