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This Cherry Almond Bundt Cake is a traditional almond pound cake filled with cherry pie filling and topped with cream cheese glaze. It’s perfectly moist, dense, and sweet!
Easy Cherry Pound Cake
Recently, I’ve been playing around with different variations of my grandmother’s classic easy pound cake—adding various fruit fillings and glazes and whatnot. It’s been so fun to see how they all come together…and also to eat!
Today’s variation is a homemade Cherry Almond Bundt Cake. It’s the traditional pound cake infused with almond flavor and filled with cherry pie filling. It’s finished off with a simple cream cheese glaze flavored with a touch of orange zest.
The flavor combination of this cake is delicious! The perfect amount of fruitiness, sweetness, and nuttiness ready in just a few simple steps!
Key Ingredients
- Eggs – You’ll need 5 large eggs, brought to room temperature.
- Baking Powder – Make sure your baking powder is fresh. Expired baking powder won’t give the cake the lift it’s supposed to.
- Milk – Whatever milk you have on hand will work.
- Cherry Pie Filling – I use store-bought pie filling, but if you have a cherry pie filling recipe you love, feel free to use that.
- Cream Cheese – Use full-fat cream cheese blocks for the best texture.
- Heavy Whipping Cream – You can also use milk if you don’t have whipping cream on hand.
- Almond Extract – Remember, a little goes a long way!
How to Make Cherry Almond Bundt Cake
This delicious cherry pound cake is so simple to prepare and made extra convenient with a store-bought cherry pie filling! Preheat the oven to 325ºF and generously grease and flour a 10-cup bundt pan.
- Combine the wet ingredients: In a bowl, cream the butter until smooth and beat in the sugar until light and fluffy, You’ll want to scrape down the bowl frequently. Then add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
- Add the dry ingredients and milk: In a separate bowl, sift the flour, then add baking powder and salt. Add half the dry ingredients and half the milk to the wet batter, mix until partially combined, then repeat and mix well.
- Layer the batter and filling: Strain the cherry pie filling through a sieve to separate the cherries from the gel (more on that below! Pour 1/3 of the batter into a greased and floured bundt pan, then spoon on 1/3 of the cherries. Spread evenly, then top with 2-3 tablespoons of cherry juice. Swirl that into the batter, then repeat 2 more times.
- Bake and cool: Bake the cake at 325ºF until a toothpick comes out clean. Cover the bundt pan with foil for 20 minutes or so to prevent the bottom from browning. When the cake is done, remove from the oven and cool completely.
- Add the glaze: Add softened cream cheese and powdered sugar to a bowl. Stir to combine, then add heavy cream, one tablespoon at a time, until it reaches your desired thickness. Mix in orange zest, almond extract, and salt, then drizzle over the cooled cake and serve.
How to Strain Cherry Pie Filling
Not every pie filling is going to be the same, and some might be more difficult to strain than others. But the point is to remove at least some of the excess juice! Skipping this step can cause problems when baking due to the pan being overfilled, and it will also effect the baking time.
Place a fine mesh sieve over a large glass bowl and pour the cherry pie filling into the sieve. Use a spatula to gently turn the pie filling over several times to separate the fruit and the juice. Tap the sieve and occasionally wipe the bottom clean until strained well.
Recipe Tips and Notes
- Room temperature ingredients. Room-temperature ingredients combine more easily together. I recommend setting them out 30 minutes or so before you’re ready to make your cake.
- Grease and flour the pan. The pie filling can be very sticky. Generously grease with Crisco shortening and then coat with flour. This makes it so much easier to remove the cake when it’s done baking and also helps prevent it from burning on the bottom.
- Wrap the pan in foil. The cake needs the full 65-70 minutes to bake all the way through, but the long baking time may also cause the bottom to burn. I recommend wrapping the pan in foil for 20 minutes of the baking time so that it comes out perfectly.
- Cool the cake completely. If the cake is still warm when you add the icing, it will become too runny and just melt off.
Baking Tips to Prevent Dry Bundt Cakes
- Don’t over-mix the batter. Mixing too much can over-develop the gluten in the flour causing a dryer, dener texture.
- Properly measured flour. To accurately measure the flour, use a kitchen scale to weigh it. Otherwise, you can spoon it into the measuring cup, then gently level it off with your finger. This prevents it from getting too packed in. Here’s my tutorial for properly measuring flour.
- Cover the pan in foil. The Long exposure to high heat can cause the cake to dry out. I recommend covering it with foil for 20 minutes of the baking time to prevent that.
- Don’t over-bake. A bundt cake can quickly go from perfect to over-baked and dry if you leave it in the oven too long. Make sure you take it out as soon as a toothpick comes out clean.
Storing and Freezing
A finished bundt cake will last covered at room temperature for up to 2 days or in the fridge for 4-5 days. It is best served at room temperature.
If you plan to prepare in advance, bake and store the cooled cake in an airtight container at room temperature, then add the glaze before serving.
To freeze, make sure the cake is fully cooled all the way through. wrap twice in plastic wrap and then again with aluminum foil. Freeze for up to two months.
Cherry Almond Bundt Cake
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 slices
Print Recipe
Pin RecipeDescription
This Cherry Almond Bundt Cake is a traditional pound cake filled with cherry pie filling and topped with a cream cheese glaze.
Ingredients
For the cake
- 1 ½ cups (339g) unsalted butter, at room temperature
- 3 cups (570g) granulated sugar
- 5 Large eggs, at room temperature
- 3 cups (420g) all-purpose flour
- ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 ¼ cups (296ml) milk, at room temperature
- 2 teaspoons (10ml) almond extract
- 1 can (20oz/567g) cherry pie filling
For the glaze:
- 4 ounces (113g) full-fat cream cheese, at room temperature
- 2 cups (260g) powdered sugar
- 5–6 teaspoons (25-30ml) heavy whipping cream or milk
- 1 large orange, zested
- ¼ teaspoon almond extract
- pinch of salt
- Sliced almonds for garnish (optional)
Instructions
For the Cake
- Preheat oven to 325°F. Generously greased and flour a 10-cup bundt pan. Allow the butter, eggs and milk to come to room temperature.
- Cream together the butter and sugar for several minutes until light and fluffy.
- Slowly add eggs 1 at a time and make sure each one is well mixed before adding the next. Mix in the extract with the last egg.
- In a separate bowl, sift the flour first and then measure out 3 cups, then add the baking powder and salt. Add half of the dry ingredients and then half of the milk and mix just until combined, then add the remaining ingredients. Continue beating until all ingredients are well combined.
- Strain the cherry pie filling through a fine sieve to extract the cherries from the juice/filling.
- Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/3 of the cherries into the batter, spreading evenly. Then add 2-3 tablespoons of the cherry juice and swirl it into the batter. Repeat these steps 2 more times so that the cherries and the cherry juice are layered throughout. You will have leftover cherry juice which can be discarded.
- Bake at 325° for 65-70 minutes. Cover the bundt pan with aluminum foil for the last 20 minutes of baking to prevent the bottom from over-browning. Check to see if the cake is done by inserting a knife into the middle. If it comes out clean, the cake is done.
- After 10 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it cool for 2-3 hours.
For the Glaze:
- In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir until combined. Add the orange zest, almond extract and a pinch of salt. Then add the heavy cream, one teaspoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon.
- Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze. Top with sliced almonds.
Notes
- Storing: A finished bundt cake will last covered at room temperature for up to 2 days or in the fridge for 4-5 days. It is best served at room temperature. If you plan to prepare in advance, bake and store the cooled cake in an airtight container at room temperature, then add the glaze before serving.
- Freezing: To freeze, make sure the cake is fully cooled all the way through. wrap twice in plastic wrap and then again with aluminum foil. Freeze for up to two months.
- Pan Size: You must use at least a 10-cup capacity bundt pan
- Baking times will vary depending on pan size and true internal oven temperatures. Not all 10 cup bundt pans are the same shape and depth which can effect the baking time.
- The Cherry pie filling must be drained and separated from the juice/gel filling so you’re only using the cherries from the pie filling. See instructions and photos in the blog post.
- Category: Cake
- Method: Baked
- Cuisine: American
I’ve made this three times in the past, and have a fourth in the oven now. My family loves this cake! My daughters and sister-in-law ask for it every Christmas! The only adjustment I ever make is to use 1 tsp of almond extract and 2 tsp of vanilla in the cake batter. This is just a preference as some family members don’t care as much for almond. Great, easy recipe and a real crowd pleaser!
Do you think I could add some shredded coconut to the batter?
I have not tested this, so it’s hard to say. It’s quite a bit of batter already, a little heavy. So the coconut would only make it more heavy.
Just my opinion but if you toast the coconut in the oven while the cake is resting it comes out with a great flavor if added to the top after glazing
This cake tasted great. It came out perfect and everyone raved about how delicious it was at my thanksgiving gathering. I will definitely make this again.
Wow, that’s awesome Bernie! Thank you so much!
THIS HAS GOT TO BE THE BEST CAKE EVER I AM MAKING ANOTHER ONE RIGHT NOW WITH A DIFFERENTTWIST LET YOU KNOW HOW IT COMES OUT THANK YOU FOR THE RECIPE
That is amazing, thank you so much!
Great recipe – everyone loved it. I did find that I add a little batter left over due to my size pan but just simply put it in a separate cake pan and put remaining cherries on top.
That’s wonderful Karen, thank you so much for sharing the feedback! Glad you enjoyed this one!
How does covering the pan prevent the bottom from browning? 🤔 I’ve never heard that yet it’s mentioned twice to do that.
Much like a banana bread or something with an extended period of baking time, the bottom of the cake, which is exposed to the heat in the oven can brown quicker. Covering with foil helps reduce the browning.
Can you freeze this cake?
Yep. Double wrap in plastic wrap and the foil. Freeze without the glaze.
This is an amazing cake! Made it for an afternoon tea with the ladies, it was a hit. I followed the recipe pretty closely, added one tablespoon of almond flavoring and dusted with powdered sugar instead of icing. Definitely going to add this to the recipe box!
Oh that sounds wonderful Crystal! Thank you so much for the feedback, I am so happy you found this recipe!
Made this for a work potluck and it was a hit! I greased and floured the heck out my pan and it still stuck and the top didn’t make it out of the pan. So I smooshed it back together and used the frosting like spackle! But it still tastes amazing just bit winning for looks! 10/10 will make again and wait about 30 minutes to remove from the pan!
That’s awsome Deanna, thank you for sharing the feedback. Do you think you tried to take it out of the pan too early?
Use cake goop on your bundt pan–equal amounts of shortening, flour, and oil blended together. Use a pastry brush to coat the pan. Store leftover goop in a glass jar.
In the oven now. Looks and taste yummy and is so lovely! My question is the foil covering on for 20 minutes? Is that at the beginning, or end of baking cycle? Hopefully the beginning!
Towards the end of baking in order to prevent it from over browning
Can Moral cherries in a jar be substituted.
I am not sure what those are, so I googled it, if they’re just whole cherries than I don’t see why not
Could you use another flavor of pie filling
I am sure you can as long as it doesn’t have too much liquid. For instance, a blueberry pie filling, you might want to separate some of the blueberry filling from the juices/gel because adding too much of that will cause the cake to be too large for the pan
I followed your directions exactly. The TASTE of the cake is awesome. However , even though I greased and floured the bundt pan , then used a sharp knife to loosten after baking , it still stuck badly to the pan in the middle and even once dislodged , had gobs of white flour caked onto the cake. -please advise, as I would LOVE to make this again , if it didnt stick and look SO BAD with the flour stuck on the top !
Hi Linda, It’s hard to say. What did you grease it with? Is the design of your bundt pan different with lots of small crevices? Is it already a nonstick pan- Light or dark? If you had a lot of white flour caked onto the cake it might have been too much flour. The cherry pie filling does make the cake extra susceptible to sticking. It happens to me every once in a while when too much filling is on the outside edges of the cake.
I have had great success with many pans using Baker’s Secret to grease the pans. I use it with this recipe every time. Don’t know if you tried it, but it is much easier to use than separate flour/grease.
Has anyone baked this in a traditional pound cake pan instead of a bundt pan?
It would probably make 2 large loaves. I thought I saw someone on Pinterest post a photo of it.
Can u use maraschino cherries? My wife hates pie filling of any kind due to eating a huge can as a child!
I have not tested the recipe this way. It should work as long as you drain the cherries from the juice.
Steve,
I was just going to comment that on here….Have you tried it? If so, how did it turn out?
Wonder what it would be like if you used amaretto instead of almond extract.
I am sure that would also be delicious!
Used dark morello cherries from Trader Joe’s. So good!
Awesome Dawn! Thanks for sharing, I am so glad you enjoyed this recipe.
I’ve made a lot of bundts and this one is one of my best! The cake was so smooth and moist – I literally poured it into the pan, which made me nervous because it was so thin! To note, as most Bundt pans are 10 cups, I had a lot of batter left over. Two things – the recipe doesn’t point out how many ounces the cherry can should be – mine was 15 ounces and I wished I had more cherries in the cake. I will double them next time. Also, the orange zest didn’t have a meaurement; I guessed on that – maybe specify how much of the orange to use? I used about half an orange.
Thank you so much Otis! I also used a 10cup bundt pan, so I am just curious why you had so much leftover batter. I also used a 15oz can of cherries, thanks for calling that out, I will update it to be more clear!
I followed your directions to the “t” and my cake turned out terrific! YUMMY!! It was such a hit that I was referring people to your site. Thank you for the detailed instructions, and all the
pictures, which were very helpful, as well (Visual learner here). This is a lovely cake for any occasion.
Awesome, thank you Lynn!
This is quite possibly the best cake I’ve ever tasted!!! It was delicious at room temp, but I set in the fridge to keep and the next day it was absolutely amazing cold!! One thing I did different was I doubled the frosting and piped it on like they do at Nothing Bundt Cakes. It looked as good as it tasted!
Dilyn thank you so much!!! I love to hear this and appreciate the feedback!
You don’t have 🍒 cherries throughout your bundt cake.? In your beginning statement you say “traditional pound cake” but there’s no pound of anything… So how can it be a pound cake? I’m an advid baker and pound cakes have a pound of butter and sugar. It is a great tasting bundt cake. You don’t have to seive the pie filling just use a spoonful of pie filling and you’ll get the same results.
Hi Kimberly- I am glad this worked for you, but I do think if you want to use the whole can then I would still recommend following the recipe and instructions as provided
This recipe looks delicious! Any recommendations on how to make it using coconut and almond flour?
Thanks!
Hi Pamela- Unfortunately I don’t have any experience baking with Almond Flour
How do you get cherry juice from cherry pie filling, it is a thick cornstarch filling with cherries in it! Do you thin filling with water?
Hi Pat- I recommend using your strainer and a spatula and “stirring” the cherries around to separate/drain the filling. There’s some before and after photos in this post. It’s doesn’t drain like a juice would you need to stir to around the separate it from the juice
I followed your recipe but in the instructions you have mentioned to add the cherry juice 2-3tbsp and continue with each layer. But in the video you are not adding any cherry juice.
I added cherry juice like the instructions said and my cake is not cooked through and is soggy and not done even after 80 mins cooking time.
Keep baking it- some people say they turn up the oven to 350- I don’t but that my pan and my oven. I’ve seen a wide variety of baking times for this recipe and really it comes to do the oven, the type and size of the pan.
In my video, I added 2-3 tablespoons of juice to each layer, together with the cherries and swirled.
did you add the whole can of cherry juice?
I repeated 2-3tbsp cherry juice in each layer acc to your instructions. Your instructions and video are not too clear on the adding the juice. I messed up there a bit.
Thanks Becca for the feedback- I will see what adjustment to the recipe card need to be made to be more clear
I don’t understand how someone can “strain” pie filling. This was very confusing to me. I used cherry pie filling with extra cherries in the can. I didn’t strain anything. I had to bake this cake for 95 minutes at 325. My cake came out tall and crusty on the outside and creamy on the inside. I read the reviews that said you had to strain the cherries or the cake wouldn’t come out. This is just not true. You have to cook ANY Bundt cake that has 3 sticks of butter and 5 eggs longer than normal. Cooking time has nothing to do with whether or not you strain cherries. I really liked this cake. I would definitely recommend it. It is perfect for the holidays. Thank you for the recipe.
Hi Nikki- I appreciate you feedback and I am glad you like this recipe. I have also tested this recipe numerous times. It’s true that if you use a full can of pie filling, not only will the baking time increase but if your pan isn’t big enough, it can overflow the oven. It happened to me, twice, when I used the full can during the testing. Baking time will also vary by the type and size of bundt pan used. The idea of pouring the pie filling through a strainer is that you get as many of the berries as you can, and eliminate the extra juice. I just want someone who makes this cake to be successful.
Cherry Almond Cake – next time I’m using 2 cans of Solo filling! Draining pie filling is a JOKE! At least Solo stays put in the batter & doesn’t sink!
Hi Lurah, I am not sure what solo filling it, but draining the pie filling is not a joke. You’re trying to get the actual fruit from the filling and not all the juices. Using too much juice will cause this cake to bake incorrectly, and potentially overflowing the batter.
Made this twice and although it took a little longer to bake, as I used the entire can of cherry pie filling, it was simply delicious cake. Definitely a keeper of a recipe.
Hi Colleen! I am so glad you liked this!! Yes, using the whole jar of filling will definitely add to the baking time, so I am glad you adjusted accordingly!
For the frosting, is it 5-6 teaspoons of heavy cream or 5-6 tablespoons?
Hi Ronnie, it’s teaspoons. Thanks for pointing that out, I updated the text in the recipe.
The finished product was delicious! However, I also had problems with baking times. My bundt is 10 cups. My oven temperature is correct. At 325 degrees x 75 min. the inside was completely wet batter. I baked another 10 min. and still same.
I then increased temp. to 350 degrees for another 10 min. and it started to dry a bit.
Another 10 min. at 350 degrees and knife came out dry.
Total baking time= 1 hr. 45 min.!
When I cut the cake I was surprised to see spots that still looked uncooked, but then I looked closer at your pictures and see my cake looked the same as yours.
I will definitely try this again. Maybe start with 350 degrees next time. What do you think?
Hi Jane, several people have tried this recipe with a lot of different baking times and different results and the only thing I can imagine is different types of pans and accurate oven temperatures. I have also found that a lot of people are not fully separating the cherries and this will really effect the baking time. I usually cover the pan with foil to prevent the bottom from drying out as well. I am glad that you gave this a try and liked it!
i believe if you scoop up ONLY (cherries and all) a TOTAL of 3/4 cup of pie filling
that will make it less “pudding” like in the texture…….
I’m so glad the last lady asked about the fresh cherries, we picked some and froze them. I would like to know how Ms. Crawford’s pound cake turned out with fresh cherries. I’m thinking of making this today and I’m only going to use a little of them and toss them in some flour before I layer them in the cake. What do you think?
Hi Rebecca, I think tossing them with flour is a great idea!
I have fresh pie (sour) cherries from our cherry tree. How many cups of cherries would I use in this cake? I am freezing the cherries in recipe-size bags, so would like to make sure I put enough cherries in each bag for one cake.
Hi Lynn, I can’t say for certain because I’ve never made this with fresh cherries. The can of cherries is 21 ounces but it’s mostly juice. Generally for berries cakes like blueberry or raspberry, I use 10-12 ounces of berries.
Made this cake with a a friend.. Thid recipe is messed up & oven temperature is Not Right ! ! ! ! The middle of the cake was still like batter..
Hi Chelle, I am sorry you had trouble with this recipe. After how long was the center of your cake still like batter? How much of the cherry pie filling did you use? Lastly, do you know what size pan you used? Many people have baked this successfully so I’d like to try my best to see what the issue might have been.
I followed recipe exact. Had to cook for 85 minutes . My oven is always 10 faster than what recipe calls for. Cooled for 20 minutes, only half the cake came out and it was doughy.
Hi Brooke, did you put a toothpick or knife into the cake before you pulled it out of the oven? I find that people have baked this for a varying amount of time and
sometimes because they added too much cherry juice (or didn’t drain it at all). If it was still wet and doughy, then it didn’t bake for long enough
Mine cooked 70 min at 325. I made sure it was a 10 cup bundt pan and the center was liquid. I may try again and not use all the batter. I had high hopes for this as it looked sooooo good!
Hi Teri, thanks for sharing. Did you cook it all the way through? How long did it end up baking?
I made this and it was wonderful! My whole family loved it. I used cherry pie filling and it really wouldn’t drain, I just picked out the cherries. I added the gel separately but it was a pain so by the last layer I just added the cherries and gel together. I didn’t use the whole can. It worked beautifully and was delicious. I will do it that way again and not strain the filling.
Hi there! I am so happy you enjoyed this! Would you mind telling me what type of cherry pie filling you used? I would like to try a few different brands, I used Lucky Leaf and it was very easy for me to strain it, so I am thinking some fillings might be thicker than others. Definitely a good idea not to use to whole can if you are unable to strain it.
My pie filling didn’t drain until I mixed it around in the strainer with a spoon. Worked great!
Oh thank you for letting me know! This is how I do it too. I have to use a strainer.
Have been a baker for many years and was excited to try the cherry almond pound cake. Followed directions step by step. Baked in for 60 min in a 325* oven for 60 minutes, It was still runny so bumped up the temp to 350 for 25 minutes, it was still not done. Had to leave so had no choice but to let it set. Not a good outcome. I have a thermometer in my oven so I know that was not the problem, disappointed.
Hi Betsy, I am so sorry to hear you were disappointed with this recipe. I wish I was there to see what might of caused the issue. Did you strain the cherries from the juice pretty well? I know that other have experienced various baking times, and I think this has to do with altitude, true oven temperature and size of the pan. That being said, you are right, an extra 25 minutes doesn’t seem right.
How much would you estimate is a “pinch” of salt? I don’t want to add too much or too little.
Hi Samantha, less than 1/4 teaspoon. Best to always start small and add more if needed. More like 1/8 of a teaspoon
Love cherry and almond together! I have this cake in the oven now and it smells divine! I am baking one for my mother and one for my mother-in-law. I can tell now, just by the smell, that I shall have to bake one for us as well. We are all drooling!
Awesome Lisa! I am so glad you enjoyed it. If you cooked both together, the baking time might be extended.
This was my first time making a bundt cake! I made it for my daughter’s first birthday because she loves cherries. 🙂 It was so fun to make, and by fun I mean a labor of love haha! So many steps but SO worth the effort – it was delicious and so pretty. I forgot the orange but it was very yummy. I had to cook it for 90 minutes, but I am at high altitude. I hope to make this a yearly tradition. 🙂
Nicole! That’s awesome! I hope that your daughter enjoyed it. Thank you for sharing your experience!
I am a little confused ~ cherry pie filling has “gel” & is not juice, so it would drain very well in a seive. Should I just pick the cherries out of the jel? This cake recipe sounds so yummy! I want to make it but want to make sure I don’t make a mess out of it….. ☺
Hi Laura, yes it is thicker like a gel, but I find it actually drains quite nicely. I also use a spatula to turn the pie filling over in the sieve to help remove the excess gel
The best cake ever! The only modification I did is I used cake flour instead of all purpose (added 6tbl more to the recipe) and I used cherry juice reserves as liquid for the glaze. Truly the best cake ever! Very moist and delish! Makes a bit too much batter and my pan overflowed slightly and made for extra cook time (about 14 minutes for my oven)
Awesome Laura!! I am SO glad you like it! Thanks for sharing.
Can I use strawberry pie filling for this recipe?
Absolutely! But I would still drain a decent amount of the the liquid filling
When you strain your cherries, then toss them in a little flour before adding to your batter. That will keep them from sinking to the bottom and they’ll distribute throughout thecake. I love bundt cakes. Can’t wait to make this one.
Hi Karla, thanks for your suggestions but I am actually using cherry pie filling, which is wet. So I would only suggest to do this if you’re using dry, fresh cherries.
This cake is FABULOUS!!! I’m not gonna lie, I lost the top of my cake to the bundt pan twice? I kept trying because the flavor is to die for. Try #3 was PERFECTION? what dodo I do differently…I got over fear of wasting the filling part of the cherry pie filling and I got creative. The first two times I failed is because I layered the filling with the cherries. Instead of putting the filling IN the cake, I used it to help decorate the top. I wish I could post a picture because it was BEAUTIFUL. I also feel like my cherries sink more in the cake than they should. I put the cherries in on one layer. I started with about 2/3 of the batter and covered with the last third. I will definitely be making this again!!!
Thank you so much Connie!! Yes I always recommend straining out the cherries from the juice otherwise the volume of the cake is too much for the most standard baking pans. I am so glad you enjoyed it!
Couple of critiques after making this specifically in the printed versions, I have yet to actually eat it but the batter was amazing. Make the size pan you used more obvious somewhere in the printed recipe, I used a 9cup and had a disaster (which was my fault, first time using the pan, I thought it was a pretty standard size and I now know there isn’t exactly a standard size.) You don’t specify to zest the orange, the ingredients simply say an orange and then you say to add zest. The ingredients also state teaspoons of milk/cream but then you say to add by tablespoons in the glaze which was extremely confusing because realistically it could be either. Both the batter, the little bits I’ve ripped off from the over flow and the glaze taste delicious independently so I’m sure it’s going to be delicious when I get them all together!
Oh! also, do you really repeat and end with the cherries on top? or does more cake go on it?
Hi Allie, this is all great feedback, thank you! I think it will be helpful for other readers, so I’ll update the notes to include the details. I am not sure I understand your last question about repeating and end with the cherries on top? This is layered into the batter once it is poured in the pan. The reason I don’t put then all in one layer is because I’d like them to be swirled into the batter.
Watching the video of putting the cake together helps with your layer question.
Thank you Barbara! That’s wonderful! I hope you enjoy.
Hey, how can you make cherry pie filling? In my country we don’t have cherry pie filling and this recipe looks sooo damn good so I want to give it a try ? any suggestions? Also we don’t have fresh cherries. Only maraschino cherries are available. Please let me know an alternative
Hi Fathina, I don’t think this recipe would work very well with maraschino cherries, I would suggest trying a different type of fruit that is locally available. Let me know how else I can help!
Not unless you pick tart cherries and can them yourself to make cherry pie filling.
Could you use blueberry pie filling , vanilla extract and lemon zest?
Hi Janis, yes but you will probably need to drain some of the juice. You could also try this recipe too! https://beyondfrosting.com/lemon-blueberry-bundt-cake/
Can I serve this maybe 24 hours after making? If I put it in the fridge will it have good consistency?
Thanks.
Hi Tanner, keep in the fridge without the frosting, and allow to come to room temperature before serving!
could I use a can of cranberry sauce instead of the cherry pie filling? just for a change
Hi Carol, if you’re using chunky cranberry sauce that should be okay, but please note that I did actually drain out a majority of the liquid from my cherry pie filling. If I had actually added the whole cane, it significantly increased the amount of batter that I had to bake. The longer baking time did not bode well for the final outcome and my better overflowed the pan. This is why I choose to drain the extra liquid.
This cake is absolutely delicious! The ladies I work with love when I try new recipes and take them in for sampling. Also, they are very honest as to whether it should be made again! They all said hands down this was one of the best they have ever tasted and I agree with them. There aren’t too many recipes I make exactly how they are written that I like but change up a bit to what I like. I won’t change a thing and I’ll be making this cake often. Thanks so much for sharing it!
Oh my goodness Donna! You have no idea how happy that makes me, thank you so much! I am so glad you enjoyed it!
Is there a different pan I could use? Like 2 loaf pans? Or just a regular 9 X 13?
Hi Jeanne, I have not tested this recipe in another pan. It’s quite a bit of batter, it should work in a 9×13 but I would not expect it to rise as much. There is a lot of butter to weight down the batter.
It looks really delicious!
thank for share……
Will be doing these in mini form for our next tea.
Oh what a wonderful idea Diana!
How did the mini cakes go? Timing wise? This recipe looks so delicious – just what I’ve been looking for as a special and beautiful “thank you” to a few people who have been extra kind to me during my medical recovery this past month. Can’t wait to try it in mini bundt form but wondering if anything significant will change?
This is one beautiful cake Julianne! Love those gorgeous cherry and almond flavours together. And yes, what a game! I was at work so only caught snippets of it but what a comeback – never seen anything like it! 🙂
Thank you Jess! I loved the swirl of cherry myself!
So cherrytastic!!! I love this.
Thank you Debbie!