Cherry Almond Bundt Cake

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 Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

This Cherry Almond Bundt Cake is a traditional pound cake filled with cherry pie filling and topped with a cream cheese glaze

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Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

Today’s cake is a homemade Cherry Almond Bundt Cake. This traditional pound cake is filled with cherry pie filling, a hint of almond extract and a cream cheese glaze. A touch of orange zest and a sprinkle of sliced almonds are the perfect way to finish off this cake.

I’ve been playing around with variations of  my grandmother’s pound cake adding various fruit fillings and glazes and it has been so fun to see how they call come together. 

Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

Whenever you’re making a pound cake, there’s a few key steps that need to be taken.

  • All of the wet ingredients need to be at room temperature including the butter, eggs and milk.
  • Next, the butter and eggs need to be beaten together for several minutes until the butter becomes light in color. Do not rush this step, it needs at least 5 minutes at medium speed and you may need to scrape down the bowl occasionally.
  • Sift the flour through a sieve before weighing. 

My grandma would also tell me to make sure that I am sifting my flour, but I must admit, I’ve gotten a little lazy with this step.

Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

For the cherry pie filling, I grabbed a can of Lucky Leaf pie filling and I separated the cherries from the juice simply by pouring it through a fine mesh sieve. This allowed me to layer in the cherry pie filling and then swirl some of the juice in separately. I chose not to use the all of the cherry juice because it is significantly increased the amount of liquid in the batter.

How to separate the cherry pie filling from the juice:

I’ve gotten a TON of questions about how to separate the cherries in the pie filling, so I’ve included some simple instructions and step by step photos. Not every pie filling is going to be made 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. 

Cherry pie filling in a strainer

  • Place a mesh sieve over a large glass bowl
  • Pour the cherry pie filling in the sieve
  • Use a spatula to gently turn over the pie filling several times to help separate the juice 
  • Tap the sieve and occasionally wipe the bottom of the sieve clean

Here is a before and after, you can see just how much juice I was able to extract, about 8 ounces (or 1 cup). I also compared the Lucky Leaf pie filling to Duncan Hines and a generic Walmart brand and the results were the same. I was able to remove 1 cup of the gelled pie filling, leaving mostly the berries afterwards. This is exactly what you’re looking for.

A side by side comparison of how to drain cherry pie filling

The cherry pie filling juice

Can I use a whole can of pie filling?

I did test this recipe using a full can of pie filling as well. There are a couple of things I noticed.

Of course the addition of all of the cherry juice filling added a lot of volume to the batter, so the baking time was increased by at least 10 minutes.

Additionally the cake baked well above the edge of the bundt pan, so you want to be sure to use a pan that is at least 10 cup capacity pan

I found this article from King Arthur Flour to be particularly helpful when discussing the different size bundt pans that are available and how you can how large your pan is.

Many of you have comments that you had to bake yours for much longer. This will depend on the type and size of your pan, and your true internal baking temperature. Not all 10 cup bundt pans are created in the same shape and depth. 

Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

For the topping, I made a simple cream cheese glaze. It is thick enough that is can be piped and just ever so slightly drip down the sides of the cake. If you choose to pipe the glaze the way I have you will have leftover glaze. Or you could pour it over the top as well, and then you won’t have any leftovers.

I’ve chosen to garnish this cake with some slices almonds and orange zest. There is not any orange zest in this cake, but it would certainly made a nice addition. I’ve been baking a lot of bundt cakes lately, so I hope you’re on board too!

This Cherry Almond Bundt Cake is a traditional pound cake filled with cherry pie filling and topped with a cream cheese glaze.

Once your batter is ready, make sure you thoroughly grease AND flour the pan. I am a fan of using Crisco shortening so that I can get into all the nooks and crannies of my bundt pan and then I generously flour it. Do not skip the flouring step, trust me.

Once the cake comes out of the oven, allow it to cool for a few minutes and you’ll notice that it will start to pull away from the edges of the pan. Then take a knife and slowly slide it around the edges of your pan, especially the center column where the cake tends to stick. I only allow it to cool in the pan for about 10 minutes or so because I don’t want it to stick.

Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

 

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Sink your teeth into this Cherry Almond Bundt Cake. The dense almond pound cake is filled with a cherry pie filling and topped with a cream cheese glaze.

Cherry Almond Bundt Cake

  • Author: Julianne Bayer
  • Prep Time: 45 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 slices

Description

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 (3 sticks) unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 3 cups all-purpose flour
  • ½ teaspoons baking powder
  • Pinch of salt
  • 1 ¼ cups milk at room temperature
  • 2 teaspoons almond extract
  • 1 can Premium Cherry Pie Filling
  • For the glaze:
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 56 teaspoons heavy whipping cream or milk
  • 1 large orange
  • ¼ teaspoon almond extract
  • pinch of salt

Instructions

  1. Allow the butter, milk and eggs to come to room temperature.
  2. Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
  3. Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy or for about 5 minutes.
  4. Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the almond extract and beat until mixed.
  5. In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
  6. Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
  7. Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
  8. Strain the Cherry Pie filling through a fine sieve to extract the cherries form the juice/filling.
  9. Pour about 1/3 of the batter into the bottom of the batter into the bottom of the pan. Spoon 1/3 of the cherries into the batter, spreading evenly.
  10. 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 is layered throughout. You will have leftover cherry juice.
  11. Bake at 325° for 65-70 minutes. You may need to cover the bundt pan with aluminum foil for about 20 minutes to prevent the bottom from browning.
  12. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven.
  13. 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.
  14. For the glaze: Soften cream cheese in the microwave for 20-30 seconds in the microwave, removing the wrapper first. It should be soft but not melted.
  15. In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
  16. 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.While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of salt
  17. Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake.

Notes

  • This cake is best served within 2 days of baking.
  • 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
  • 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
Nutrition Information:
1 slice
793
78.5g
294.3mg
34.1g
18.3g
116g
1.3g
8.5g
148.8mg
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Bundt Cake, Cherry Cake,

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Fun recipes from my friends:

Cherry Cheesecake Monkey Bread from Girl vs Dough

Cherry Brownie Tart from The First Year Blog

Cherry Cheesecake Brownies from The Recipe Rebel

83 Responses
  1. Lynn

    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.

  2. Dilyn

    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!

  3. Kimberly

    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.

    1. Beyond Frosting

      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

    1. Pat Price

      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?

      1. Beyond Frosting

        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

  4. Becca

    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.

    1. Beyond Frosting

      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?

    2. Becca

      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.

  5. Nikki

    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.

    1. Beyond Frosting

      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.

  6. Lurah

    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!

    1. Beyond Frosting

      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.

  7. Colleen E McCune

    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.

    1. Beyond Frosting

      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!

  8. Jane

    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?

    1. Beyond Frosting

      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!

  9. pie

    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…….

  10. Rebecca Dunham

    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?

  11. Lynn Crawford

    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.

    1. Beyond Frosting

      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.

  12. Chelle

    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..

    1. Beyond Frosting

      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.

      1. Brooke

        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.

        1. Beyond Frosting

          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

    2. Teri

      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!

  13. TM

    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.

    1. Beyond Frosting

      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.

  14. Betsy

    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.

    1. Beyond Frosting

      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.

    1. Beyond Frosting

      Hi Samantha, less than 1/4 teaspoon. Best to always start small and add more if needed. More like 1/8 of a teaspoon

  15. Lisa Noble

    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!

    1. Beyond Frosting

      Awesome Lisa! I am so glad you enjoyed it. If you cooked both together, the baking time might be extended.

  16. Nicole

    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. 🙂

  17. Laura

    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….. ☺

    1. Beyond Frosting

      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

  18. Laura

    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)

  19. Karla

    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.

    1. Beyond Frosting

      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.

  20. Connie Atkisson

    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!!!

    1. Beyond Frosting

      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!

  21. Allie

    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!

      1. Beyond Frosting

        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.

  22. Fathima

    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

    1. Beyond Frosting

      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!

    1. Beyond Frosting

      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.

  23. Donna

    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!

    1. Beyond Frosting

      Oh my goodness Donna! You have no idea how happy that makes me, thank you so much! I am so glad you enjoyed it!

    1. Beyond Frosting

      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.

    1. Jacinda

      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?

  24. Jess @ Sweetest Menu

    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! 🙂

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