There’s something so nostalgic and comforting about the scent of a bundt cake baking in the oven. The warmth, the sweetness, the anticipation—it’s all part of the experience. At Betty Cooks, Betty brings you an unforgettable take on a timeless favorite: the easy recipes like this cherry almond bundt cake that turn everyday moments into something magical. Whether you’re hosting guests or just need a sweet pick-me-up, this simple cake delivers big-time flavor with very little effort.
This delightful dessert starts with a few pantry staples and ends with a beautifully glazed cake that looks as good as it tastes. It’s one of those easy recipes that makes you look like a baking pro without the stress. And the best part? The bursts of cherries throughout the moist almond cake will win over even the toughest critics.
Table of Contents
- Key Takeaways
- Why This Cake Is One of the Best Easy Recipes
- Perfect for Sweet Occasions
- How to Elevate Your Cherry Almond Cake
- Behind the Bundt: A Tradition Reimagined
- Simple Tips for Perfect Results
- Recipe Overview
- Notes & Tips
Key Takeaways
This cherry almond bundt cake is the perfect example of why we love easy recipes. It’s made with boxed mix, filled with cherry pie goodness, and topped with a luscious almond glaze. Minimal prep, maximum wow-factor—ideal for parties, potlucks, or an indulgent night in.
Why This Cake Is One of the Best Easy Recipes
This bundt cake checks all the boxes: it’s fast, uses simple ingredients, and tastes amazing. As far as quick and easy recipes go, it’s a standout. You don’t need to be a skilled baker to pull this one off, but the end result will make you feel like one.
Perfect for Sweet Occasions
From birthdays to brunches, this cake fits right in. It’s a top pick among sweet easy recipes that feel special but are secretly simple. Pair it with coffee or a glass of milk for a cozy treat that everyone will enjoy.
How to Elevate Your Cherry Almond Cake
If you’re looking for a way to upgrade your air fryer desserts easy recipes game (or any dessert game, really), this bundt cake is your golden ticket. Try swapping cherry for blueberry or peach, or add a touch of citrus zest to the glaze for a fresh twist.
Behind the Bundt: A Tradition Reimagined
Bundt cakes have stood the test of time, but this version adds a fresh spin. It combines the simplicity of food receipt easy recipes with the elegance of classic baking. It’s the kind of dessert that impresses without intimidating.
Simple Tips for Perfect Results
Make sure to grease your pan thoroughly—those bundt ridges love to cling! Let the cake cool completely before adding the glaze so it sets just right. And remember, when it comes to dinner recipes or desserts, starting with quality ingredients makes all the difference.
Recipe Overview
Check out the full step-by-step cherry almond bundt cake recipe by Betty at Betty Cooks and see just how easy this show-stopping dessert can be.
Notes & Tips
Use a toothpick to check doneness, and don’t be afraid to customize the glaze. You can reduce or increase the almond extract depending on your taste. This bundt cake freezes beautifully too—if you somehow have leftovers!
Easy Cherry Almond Bundt Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup sour cream
- 1 (21 oz) can cherry pie filling
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 350°F and generously grease a bundt pan.
- In a large bowl, mix together cake mix, pudding mix, eggs, almond and vanilla extracts, oil, water, and sour cream until well combined.
- Gently fold in the cherry pie filling.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Whisk powdered sugar, milk, and almond extract to make the glaze, then drizzle over the cooled cake.
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