This beautiful maraschino cherry bundt cake is dotted with bright cherries and topped with an almond butter glaze as an extra special touch. Plus, it’s super easy to make with a cake mix!

Slice of Maraschino Cherry Bundt Cake being removed from the bundt cake

Why this recipe works

The marriage between sweet cherries and subtle almond flavoring in this maraschino cherry bundt cake is swoon-worthy. It all starts with a cake mix that’s lightly doctored with the addition of Greek yogurt, milk, and almond extract for extra moisture.

If you are a cherry lover, you’ll love this cake. It comes together easily and leaves everyone with a lasting impression. Top it off with a lovely almond butter glaze for a dessert that’s not only easy on the eyes, but also on the tastebuds.

Overhead photo of a Maraschino Cherry Bundt Cake

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Maraschino Cherry Bundt Cake

Ingredient Info and Substitution Suggestions

CAKE – To make life easier, we used a standard-size (15.25 ounce) box of white cake mix, plus the ingredients on the back of the box such as eggs and oil. We’re also adding in vanilla Greek yogurt, milk, and almond extract to bring flavor and moisture to the cake. You can use sour cream in place of the Greek yogurt if needed. If you prefer to use your own homemade white cake simply add in the almond extract and maraschino cherries that are listed in the instructions below.

GLAZE – You’ll need unsalted butter, powdered sugar, milk, and almond extract to make it. Feel free to omit the almond extract or substitute with vanilla if desired. This cake is also fabulous with a cream cheese cherry frosting which you can find in our cherry cake recipe.

How to Make Maraschino Cherry Bundt Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350 F. Generously grease a bundt pan with butter and dust with flour. Coat butter with flour and tap out excess. Place the bundt pan on a rimmed baking sheet.
Combine all cake ingredients except for the chopped cherries. Beat with a hand mixer on low for 30 seconds to combine, then increase speed to medium-high and beat for 3 minutes, until well combined. Fold in the chopped cherries.

TIP – To keep the cake from turning or streaking pink, fold the cherries in gently and only a do few turns, don’t overwork it.
Pour batter into bundt pan and tap gently to level it. Bake in preheated oven for 45-55 minutes, until cake is lightly golden and bounces back when touched.
Remove baking sheet from oven and transfer cake pan to a wire rack. Allow cake to cool in pan for 10-15 minutes, the cake will relax and pull away from the side. Invert cake pan and turn cake out onto a wire rack to cool completely.
To make the glaze, combine the melted butter, 2 tablespoons of the milk, and the sifted powdered sugar. Add in almond extract and beat until silky. Lift some glaze with a spoon and tilt it to spill some back into the bowl. The glaze should drop in thick ribbons, but not “plop” out of the spoon. If too thick, add a small amount of the remaining milk until you reach the desired consistency.
Place waxed paper on the counter beneath the wire rack. Drop large spoonfuls of glaze onto the top of the cake, working your way around until all the glaze is gone and it’s dripping beautifully down the sides.
Decorate the glaze with halved cherries. Allow glaze to set before cutting. Discard waxed paper.

Frequently Asked Questions & Expert Tips

How do you store maraschino cherry bundt cake?

Store your cooled cherry bundt cake in an air-tight container kept in the refrigerator for up to 5 days. The bundt cake needs to be refrigerated because the glaze contains milk. If you would like to prepare it ahead of time, leave the glaze off and store it in an air-tight container at room temperature for up to 2-3 days. Add the glaze when ready to serve.

Can you freeze cherry bundt cake?

Yes, you can freeze this cake. I would recommend leaving the glaze off the cake if you plan on freezing. Wrap the bundt cake with plastic wrap followed by a layer of aluminum foil and freeze for up to 2 months. Thaw the cake, with the plastic wrap still on, in the refrigerator overnight.

Slice of Maraschino Cherry Bundt Cake on a plate

Serving Suggestions

Because this maraschino cherry bundt cake isn’t overly sweet you can easily get away with serving it with coffee or tea in the morning. Otherwise, serve it just as you would any other cake for parties and celebrations of all sorts. Enjoy at room temperature.

Have extra boxes of cake mix sitting in the pantry? Check out our pineapple upside down bundt cake or pistachio cake as well.

More Cherry Recipes

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This post originally appeared here on September 22, 2015 and has since been updated with new photos and expert tips.