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5 from 1 vote

Easy Cherry Almond Bundt Cake

Course: Dessert
Servings: 16
Calories: 347kcal


  • Flour (for dusting your bundt pan)
  • 1 box yellow cake mix (15-ounce box)
  • 1 package instant vanilla pudding mix (3.4-ounce package)
  • 4 large eggs
  • 1 cup milk (dairy or non-dairy)
  • ½ cup unsalted butter, melted and cooled (plus more for greasing your bundt pan)
  • 1 tbsp pure almond extract
  • 1 jar maraschino cherries (16-ounce jar or about 2 cups)
  • ¼ cup sliced almonds


  • 2 cups confectioners' sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp pure almond extract


  • Preheat the oven to 350 degrees F. Use butter to grease and then flour the bundt pan, tapping out the excess flour.
  • Cut 8 of the cherries in half and set them aside for decorating the cake. Roughly chop the remaining cherries (quarter them).
  • In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted butter, and almond extract and beat on medium until combined. Stir in the chopped cherries.
  • Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk the powdered sugar, milk, vanilla and almond extracts until smooth. Icing should be thick but pourable. Add more milk if necessary, 1 tablespoon at a time. Spoon it over the top of the bundt cake and let it drip down the sides. While the icing is still wet, sprinkle the top of the cake with the sliced almonds. Arrange the reserved cherries that you cut in half earlier around the top of the cake. Serve.


Calories: 347kcal | Carbohydrates: 61g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 303mg | Potassium: 79mg | Fiber: 2g | Sugar: 46g | Vitamin A: 292IU | Calcium: 119mg | Iron: 1mg