Cherry Almond Bundt Cake

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 50 minutes
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Cherry Almond Bundt Cake!

Cherry Almond Bundt CakeCherry Almond Bundt Cake

For once I made a dessert with just one person in mind, ME! Jorge actually hates cherries. He also hates pickles, olives and anything with/in vinegar. It’s one of the sore spots in our marriage. (I mean, who the heck doesn’t like Salt & Vinegar chips? He says they smell like feet. Stupid boy.)

I have had the idea for this cake for a few years and never made it because I would have been the only one eating it. Now that we moved back near friends and family, I knew it was finally time to make and share this doozy!

However, I sadly have to report that after I took the photograph, I was carrying the cake back into the kitchen and dropped it. I cried, Brody had a few bites off the floor, and then I ate the one slice I had cut before the cake plunged to it’s death. It was so dang good that I am already planning to make it again for Valentine’s Day next month.

Cherry Almond Bundt Cake

Speaking of…doesn’t this cake look like Valentine’s Day?? While y’all know actual V-day is not my favorite holiday, I do love that it gives us a cheerful reason to celebrate after a boring couple of holiday-less weeks in the New Year. And while most people use strawberries for V-day, I think Cherries will be a fun change!

If you are looking for more Valentine’s Day recipes, make sure and check out these Red Velvet Truffles and Marbled Red Velvet Cheesecake Brownies!

P.S. I know my bundt cake is slightly darker around the edges than normal. In the move to our new house last May, I lost my bundt pan. I have no idea how you actually loose a giant bundt pan, but we did. Jorge got sick of hearing me complain that I couldn’t find it and he bought me a cheap-o one from good old Target. The metal is super thin and so the edges of the cake got a little darker than I like. I already ordered a replacement of my old one!

Landscape photo of cherry almond bundt cake.
4.4 from 36 votes
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Yield: 10 servings

Cherry Almond Bundt Cake

This buttery cherry almond bundt cake recipe with chewy cherries, sweet almond paste, and smooth cherry glaze is perfect for Valentine's Day.
Prep Time20 minutes
Cook Time1 hour
Additional Time30 minutes
Total Time1 hour 50 minutes


  • 16 oz jar maraschino cherries
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 oz almond paste
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • 1 cup powdered sugar
  • ½ teaspoon almond extract
  • 2 tablespoons leftover cherry juice


  • Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
  • Preheat oven to 350°F. Spray a 10 inch bundt pan with baker's joy or butter and flour it. Set aside.
  • Mix together the flour, baking powder, and salt. Set aside.
  • In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
  • Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
  • Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack. Allow to cool another 10 minutes.
  • For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cake and serve!


Storage Instructions

  • Counter: Place it in an airtight container or cake dome for up to 2 days.
  • Fridge: Store it, whole or sliced, in an airtight container for up to 5 days. 
  • Freezer: Wrap each slice or chunk in plastic wrap twice. Transfer it to freezer bags and freeze for up to 3 months. 


Serving: 1, Calories: 690kcal, Carbohydrates: 112g, Protein: 8g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 10g, Cholesterol: 124mg, Sodium: 274mg, Fiber: 3g, Sugar: 79g



Post may contain affiliate links. Read my disclosure policy.

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Recipe Rating

19 Responses
  1. Cindy

    Cherry Almond Bundt cake is a disaster! Bottom stayed in the pan . Still glazed it. Crumbled when cut into. Very disappointed!!! Flavor is tasty. Very unappealing looking.

    1. A woman holding a camera standing in front of some shelves.

      Hi Cindy! Did you spray the pan well with baker’s joy (the baking non-stick spray) or butter and flour the pan well before adding the batter? This should prevent the cake from sticking. I’m sorry you ran into issues!

  2. Cheryl

    Baked for my son’s birthday! Tasted fabulous, however, definitely to dry. Got very brown & crusted. Next time, I will try a little more milk/cherry juice. And maybe foil over top last 15-30mins of baking!
    Can’t wait to try some of the other flavors!!!

  3. Vicky Eckman

    I’m baking the cake right now and it smells awesome! Also, tasted the batter. I love almond paste in recipes and just love almond flavored cakes. This sounds like a keeper!

  4. Jo Jo Hicks

    Made this cake today for my family.  Baked in a convection oven at 325 for 60 minutes, perfect.  The cake is really good but a bit to sweet for my taste.  Next time I will cut back on the sugar by 1/2 cup.  With the sugar, almond paste and cherry juice just to much sweetness.  

  5. Laura

     Looks really good and is in the oven now. Has been cooking for 30 minutes and already very dark on the top! But giggly in the center. Definitely not done. I turned the oven down to 325 to continue cooking and will let you know how it turns out. I may have to cut off the bottom like the other person did.  If so no big deal! My husband loves cherries and almond flavoring! Fingers crossed!

  6. Bee

    This is just a beautiful cake.  My son loves cherries….but is allergic to almonds.  Would the consistency be alright without the almond paste?  

  7. Amanda

    I tried this recipie yesterday and I live in Western Canada at higher altitude. I used a silicone bundt pan. It ended up needing to be cooked for almost 2 hours. It was not even close to being done at 70 minutes. That ended up burning the bottom so I cut it off afterwards and it was still delicious! Definitely a keeper! It was so good! I also just made my own almost paste instead of purchasing, it’s super easy!

    Thanks for the recipie!

  8. Keri

    This looks wonderful! I can’t wait to try it. Where do you buy almond paste? I don’t think I’ve ever seen it at the grocery store.

  9. Kathleen @ Yummy Crumble

    I love the color! And the cherries are adorable. I’ve only dropped one dessert so far and I’m scared for life. :)

  10. Kim Honeycutt

    I could eat a jar of maraschino cherries! I love those things!

    This cake has to be AWESOME!! The good thing….you didn’t drop it before you got to take the pictures! LOL I must say, I think I would have salvaged the part that didn’t hit the floor. :-)

    Pinning this!!

  11. Jessica @ Golden Brown and Delicious

    This is beautiful!! I can’t imagine how good it tastes–dropping it must have been a travesty :)

Thank You For Being Here!

For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.