Maraschino Cherry Bundt Cake
Maraschino Cherry Bundt Cake
Even if you don't love maraschino cherries, you'll love this super moist cake recipe. Maraschino Cherry Bundt Cake is a recipe with cake mix, so it's super easy to make. Yogurt is mixed into the cake batter, giving it a great consistency, and maraschino cherries taste wonderful in the cake. Once the cake bakes, a homemade almond butter glaze is drizzled over top. This simple cake recipe is perfect to serve on Christmas morning.
Cooking Time55 min
Ingredients
- 1 box white cake mix
- 3 eggs
- 2/3 cup oil
- 3/4 cup milk
- 1/2 cup vanilla Greek yogurt
- 2 teaspoons almond extract
- 1 cup maraschino cherries, coarsely chopped
- For the Glaze:
- 2 tablespoons unsalted butter, melted
- 1 1/2 cup powdered sugar, sifted
- 1/2 teaspoon almond extract
- 2 1/2 tablespoons milk
- 5 maraschino cherries, halved
Instructions
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Preheat oven to 350 degrees F. Generously grease a Bundt pan with butter and dust with flour. Coat butter with flour and tap out excess. Place bundt pan on a rimmed baking sheet.
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Combine all cake ingredients except for the chopped cherries. Beat 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.
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Hint: to keep cake from turning or streaking pink, fold in gently and only a few turns, don't overwork it.
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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.
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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.
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To make the glaze, combine 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.
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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.
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Decorate the glaze with halved cherries.
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Hint: before adding the cherries, drain them on paper towels, then gently press them into the glaze to keep them from "traveling".
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