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Cherry Almond Bundt Cake

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

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.

Tips for making pound cake

  • 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. 
  • 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.

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.

Cherry Pie filling is the secret

For the cherry pie filling, I recommend separating 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:

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. 

  • 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.

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.

  • 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.

baking times will vary

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. 

To properly bake this cake, be sure to check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. You may need to cover the bundt pan with aluminum foil for about 20 minutes to prevent the bottom from browning. Bake on the middle rack of the oven.

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.

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.

how to prepare the bundt pan for baking

Make sure you thoroughly grease and flour the pan. I prefer 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, because the pie filling can be very sticky.

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 and then flip it out onto a plate.

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.

More Bundt Cake recipes

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A Piece of Cherry Almond Bundt Cake on a Plate with Gold Spots

Cherry Almond Bundt Cake

  • Author: Julianne Dell
  • 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 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,

Leave a Comment

Recipe rating

98 Responses
    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. Julianne - Beyond Frosting
        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

  1. 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. Julianne - Beyond Frosting
      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.

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Thanks Becca for the feedback- I will see what adjustment to the recipe card need to be made to be more clear

  2. 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. Julianne - Beyond Frosting
      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.

  3. 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. Julianne - Beyond Frosting
      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.

  4. 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. Julianne - Beyond Frosting
      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!

  5. 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. Julianne - Beyond Frosting
      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!

  6. 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…….

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