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!
Servings 8 -10 servings
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:
- Roughly chop the maraschino cherries.
- Using paper towels, pat the maraschino cherries very dry. I used the paper towels to actually squeeze the chopped cherries of some juice.
- In a large bowl, whisk together cake mix, pudding mix, vegetable oil, amaretto, cherry juice, eggs, and extracts.
- Stir in maraschino cherries.
- Pour into a greased 10-cup bundt pan.
- Bake at 325 for 40-50 minutes, or until edges are brown, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool for 15 minutes before inverting onto a serving platter to cool completely.
- Prepare glaze.
For glaze:
- In a small bowl, whisk together melted butter, amaretto, cherry extract, and powdered sugar.
- Drizzle over cooled cake.
- Cut and serve.