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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. Julianne - Beyond Frosting
      Beyond Frosting

      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

  1. Linda H Stone

    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 !

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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.

    2. Crystie Ewen

      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.

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