Cherry Almond Bundt Cake – Moist, rich, and bursting with cherries and nutty almond flavor, this stunning cake makes every slice unforgettable!

Why You’ll Love This Recipe

Moist And Flavorful: The combination of butter, eggs, and milk gives this cake a rich and tender crumb.
Elegant Presentation: The bundt shape and creamy glaze make it look bakery-worthy with minimal effort.

Sweet And Tart Contrast: Cherry pie filling adds a bright, fruity layer to the almond base.
Perfect For Any Occasion: From brunch to birthdays, it’s a versatile crowd-pleaser.
Make-Ahead Friendly: Keeps well and tastes even better the next day.

Ingredients

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs, room temperature

1 teaspoon almond extract
3 cups (360g) all-purpose flour, sifted
1 tablespoon baking powder

1/2 teaspoon salt
1 cup (240ml) milk, room temperature
1 can (21oz/595g) cherry pie filling, strained to separate cherries and juice

For The Glaze:

4 oz (113g) cream cheese, softened
2 cups (240g) powdered sugar

1–2 tablespoons heavy cream
1/2 teaspoon almond extract
Zest of 1 orange

Pinch of salt
Sliced almonds, for garnish

Directions

Preheat oven to 325°F (163°C). Generously grease and flour a 10-cup bundt pan.

In a large bowl, cream the butter until smooth. Add sugar and beat until light and fluffy, scraping down the sides as needed.
Add eggs one at a time, mixing well after each addition. Stir in almond extract.
In a separate bowl, whisk together flour, baking powder, and salt.

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour 1/3 of the batter into the prepared bundt pan. Spoon 1/3 of the strained cherries over the batter and drizzle with 2–3 tablespoons of the reserved cherry juice. Swirl gently with a knife. Repeat the layering process two more times.
Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil during the last 20 minutes.

Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
For the glaze, beat cream cheese until smooth. Add powdered sugar, heavy cream, almond extract, orange zest, and salt. Mix until smooth and pourable.
Drizzle glaze over the cooled cake and garnish with sliced almonds.

Servings And Timing

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 70 minutes

Total Time: 1 hour 40 minutes
Calories: Approximately 450 kcal per serving

Variations

Berry Twist: Substitute the cherry filling with blueberry or raspberry pie filling.

Lemon Zest: Replace orange zest with lemon for a brighter flavor in the glaze.
Chocolate Chips: Add white or dark chocolate chips to the batter for extra indulgence.
Glaze-Free: Dust with powdered sugar instead of using a glaze for a simpler presentation.

Mini Bundts: Bake in mini bundt pans for individual servings—reduce baking time to 25–30 minutes.

Storage/Reheating

Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Serve at room temperature or microwave individual slices for 10–15 seconds.

FAQs

Can I Use Fresh Cherries Instead Of Pie Filling?

Yes, cook them down with sugar and cornstarch to thicken before layering into the batter.

What If I Don’t Have A Bundt Pan?

You can use a tube pan or divide the batter into two loaf pans; adjust the baking time accordingly.

Can I Make This Cake Ahead Of Time?

Absolutely. The flavors deepen overnight, making it ideal for preparing a day in advance.

How Do I Prevent The Cake From Sticking?

Grease and flour the bundt pan thoroughly, especially around all crevices.

Can I Skip The Glaze?

Yes, the cake is delicious on its own or simply dusted with powdered sugar.

Is The Glaze Very Sweet?

It’s rich and creamy with a tang from the cream cheese, which balances the sweetness well.

Can I Add Nuts To The Batter?

Yes, chopped almonds or walnuts can be folded in for added crunch.

What’s The Best Way To Swirl The Cherries?

Use a knife or skewer to gently swirl after each layer without over-mixing.

Can I Use Almond Milk Instead Of Whole Milk?

Yes, almond milk works well, though the texture may be slightly lighter.

Does This Cake Need To Be Refrigerated?

If glazed, it’s best refrigerated due to the cream cheese, but bring to room temperature before serving.

Conclusion

Cherry Almond Bundt Cake is a delightful fusion of soft almond pound cake and sweet-tart cherries, all wrapped in a luscious cream cheese glaze. With its elegant appearance and rich flavor, it’s a perfect centerpiece for any dessert table. Whether you’re baking for a special occasion or treating yourself to something sweet, this cake is guaranteed to impress.

More Fruity & Flavorful Bakes to Try

Craving more delightful desserts? These sweet recipes pair wonderfully with Cherry Almond Bundt Cake:

Enjoy the bright flavors of Maraschino Cherry Chocolate Chip Cookies for a nostalgic twist.

Add a citrusy burst with the soft and zesty Lemon Blueberry Butter Swim Biscuits.
Try the rich and creamy Pink Velvet Raspberry Cheesecake for a colorful dessert centerpiece.
Delight in berry bliss with our moist Strawberry Banana Bread—great for brunch or gifting!

Cool off with the luscious layers in Strawberry Cheesecake Banana Pudding Delight.

Cherry Almond Bundt Cake

Author: Chef Clara

Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful almond pound cake swirled with cherry pie filling and topped with a luscious cream cheese glaze, perfect for any occasion.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar

5 large eggs, room temperature
1 teaspoon almond extract
3 cups (360g) all-purpose flour, sifted

1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) milk, room temperature

1 can (21oz/595g) cherry pie filling, strained to separate cherries and juice
For the glaze:
4 oz (113g) cream cheese, softened

2 cups (240g) powdered sugar
1–2 tablespoons heavy cream
1/2 teaspoon almond extract

Zest of 1 orange
Pinch of salt
Sliced almonds, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Generously grease and flour a 10-cup bundt pan.
In a large bowl, cream the butter until smooth. Add sugar and beat until light and fluffy, scraping down the sides as needed.
Add eggs one at a time, mixing well after each addition. Stir in almond extract.

In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour 1/3 of the batter into the prepared bundt pan. Spoon 1/3 of the strained cherries over the batter and drizzle with 2–3 tablespoons of the reserved cherry juice. Swirl gently with a knife. Repeat the layering process two more times.

Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil during the last 20 minutes of baking.
Remove from oven and let cool in the pan for 30 minutes. Invert onto a wire rack and cool completely.
For the glaze, beat cream cheese until smooth. Add powdered sugar, heavy cream, almond extract, orange zest, and salt. Mix until smooth and pourable.

Drizzle glaze over the cooled cake and garnish with sliced almonds.

Notes

Ensure butter, eggs, and milk are at room temperature for better mixing and texture.
Strain cherry pie filling well to avoid excess moisture in the cake.

For a more intense almond flavor, add a few drops of almond extract to the glaze.

Prep Time: 30 minutes
Cook Time: 70 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g

Sodium: 210mg
Fat: 22g
Saturated Fat: 13g

Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g

Fiber: 1g
Protein: 6g
Cholesterol: 105mg