Cherry Bundt Cake

Indulge in the delightful flavors of this Cherry Bundt Cake, a show-stopping dessert that combines tender, buttery cake with bursts of luscious cherry filling. Perfectly moist and infused with aromatic vanilla and almond extracts, this easy-to-make bundt cake is a treat for the senses. The rich sour cream base ensures a soft crumb, while the cherry pie filling lends a sweet, fruity touch to every bite. Topped with a smooth powdered sugar glaze and optional crunchy chopped almonds, this cake is as visually stunning as it is delicious. Whether for a special occasion or an everyday indulgence, this cherry bundt cake is a crowd-pleasing masterpiece that's simple to bake and irresistibly good.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2.75 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cups unsalted butter, softened
• 1.75 cups granulated sugar
• 4 large eggs
• 1 teaspoons vanilla extract
• 1.5 teaspoons almond extract
• 1 cups sour cream
• 1.5 cups cherry pie filling
• 1 cups powdered sugar
• 2 tablespoons milk
• 2 tablespoons chopped almonds (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan with butter or non-stick spray. Lightly flour the pan and tap out any excess.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.

Step 5

Reduce the mixer speed to low. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition; do not overmix.

Step 6

Gently fold in the cherry pie filling using a spatula, being careful not to overwork the mixture to avoid crushing the cherries.

Step 7

Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan on the counter a few times to remove air bubbles.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely.

Step 10

While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth and pourable.

Step 11

Once the cake is completely cool, drizzle the glaze evenly over the top. Garnish with chopped almonds, if desired.

Step 12

Slice and serve. Enjoy your delicious cherry bundt cake!

Nutrition Facts

Serving size	(1925.2g)

Amount per serving	% Daily Value*
Calories	6061.7

Total Fat 271.7g	0%
Saturated Fat 160.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1378.3mg	0%
Sodium 3402.2mg	0%
Total Carbohydrate 859.8g	0%
Dietary Fiber 14.2g	0%
Total Sugars 584.5g
Protein 75.2g	0%

Vitamin D 177.0IU	0%
Calcium 624.6mg	0%
Iron 23.8mg	0%
Potassium 1133.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 4.9%

Carbs: 55.6%