Print
Cherry Amaretto Bundt Cake! Featuring two jars of maraschino cherries, maraschino cherry juice, and a heavy pour of amaretto! And that GLAZE!

Cherry Amaretto Bundt Cake

This Cherry Amaretto Bundt Cake features TWO jars of maraschino cherries, a strong splash of maraschino cherry juice, and a heavy pour of amaretto. This cake is so moist, soft, and rich. The cherry-amaretto glaze on top seeps and soaks into every nook and cranny!
Course Dessert - cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For cake:

  • 2 - 10 oz. jars maraschino cherries drained, reserve juice
  • 1 box white or yellow cake mix
  • 1 - 3.4 oz. box instant vanilla pudding mix
  • 1/2 c. vegetable oil
  • 1/2 c. amaretto
  • 1/2 c. maraschino cherry juice
  • 4 eggs
  • 1 tsp. almond extract
  • 1 tsp. cherry extract I find this easily at Walmart Supercenters - Watkins brand

For glaze:

  • 4 tbsp. butter melted
  • 1/4 c. amaretto
  • 3 tbsp. maraschino cherry juice
  • about 2 c. powdered sugar

Instructions

For cake:

  1. Roughly chop the maraschino cherries.
  2. Using paper towels, pat the maraschino cherries very dry. I used the paper towels to actually squeeze the chopped cherries of some juice.
  3. In a large bowl, whisk together cake mix, pudding mix, vegetable oil, amaretto, cherry juice, eggs, and extracts.
  4. Stir in maraschino cherries.
  5. Pour into a greased 10-cup bundt pan.
  6. Bake at 325 for 40-50 minutes, or until edges are brown, and a toothpick inserted near the center comes out clean.
  7. Remove to a wire rack to cool for 15 minutes before inverting onto a serving platter to cool completely.
  8. Prepare glaze.

For glaze:

  1. In a small bowl, whisk together melted butter, amaretto, cherry extract, and powdered sugar.
  2. Drizzle over cooled cake.
  3. Cut and serve.