Name: Cherry Almond Bundt Cake That Belongs In Every Dessert Recipes Collection
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 (15.25-ounce) box yellow cake mix; 1 (21-ounce) can cherry pie filling; 3 large eggs; 1 teaspoon almond extract; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon almond extract (for glaze); Slivered almonds, for topping (optional)

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There’s something oddly satisfying about a dessert that looks like it took all day, but really came together with one hand on your coffee mug and the other in a box of cake mix. That’s what I love most about this cherry almond bundt cake. It’s the kind of sweet you pull off when you want to impress without stressing. I make this when I need something that’s comforting but not fussy. The cake mix base saves me time, and the cherry pie filling adds a gooey, nostalgic touch. Almond extract brings it home with just the right amount of cozy aroma. If you’re anything like me, you’ll be sneaking forkfuls before the glaze even sets. This cake hits all the right notes for Dessert Recipes fans. It’s right up there with any Cherry Dump Cake Recipe, rivals the simplicity of a Cake Mix Dump Cake, and satisfies that same sweet tooth as a Peach Dump Cake Easy treat. Oh, and yes, it has that melt-in-your-mouth quality that even Chocolate Dump Cake lovers will appreciate. Apple Dump Cake and Easy Vegan Cake fans? Come on in, this one’s for you too.

1) Key Takeaways
2) Easy Cherry Almond Bundt Cake Recipe
3) Ingredients for Cherry Almond Bundt Cake
4) How to Make Cherry Almond Bundt Cake
5) Tips for Making Cherry Almond Bundt Cake
6) Making Cherry Almond Bundt Cake Ahead of Time
7) Storing Leftover Cherry Almond Bundt Cake
8) Try these Dessert Recipes next!
9) Cherry Almond Bundt Cake
10) Nutrition

1) Key Takeaways

This cake uses boxed cake mix for quick prep.
Cherry pie filling adds sweet, gooey texture.
Almond extract brings depth and warmth.
No mixer needed, just a bowl and spoon.
Perfect for fans of dessert recipes using shortcuts.

2) Easy Cherry Almond Bundt Cake Recipe

If you’ve ever stood in the kitchen, stared at a boxed cake mix, and thought, “Can I make this taste homemade?” then you’re in the right place. We’ve all been there—craving something sweet, not wanting a complicated cleanup. That’s where this cherry almond bundt cake comes in. It’s what I turn to when I want the cozy feel of dessert recipes passed down, but with the speed of a Tuesday night bake.

This cake blends the magic of a cherry dump cake recipe with the elegance of a bundt. It’s sweet but balanced. Moist, yet light. (Don’t worry, we won’t call it the M-word again.) I like how it fills the kitchen with that nostalgic mix of sugar and almond, and the cherry pie filling does most of the heavy lifting. You barely need to think. Just stir, pour, bake. Boom. Dessert’s ready.

The best part? No one ever guesses it started from a box. You get to bask in the compliments, casually nod, and act like you just pulled off a professional bake. We both know the truth—but I won’t tell if you won’t.

3) Ingredients for Cherry Almond Bundt Cake

1 (15.25-ounce) box yellow cake mix: This is our base. It keeps things simple and gives the cake structure with little effort. You can use white cake mix if that’s what you have on hand.

1 (21-ounce) can cherry pie filling: This adds both flavor and moisture. It also brings that rich, jammy texture we want. The cherries burst in every bite.

3 large eggs: They hold everything together and add richness. You want room temperature eggs if possible—they mix more evenly.

1 teaspoon almond extract: It’s the flavor that sets this apart. A little goes a long way, so measure carefully. You’ll notice it with every bite.

1 cup powdered sugar: This forms the base of the glaze. It’s light, smooth, and perfect for drizzling over the cooled cake.

2 tablespoons milk: Just enough to make that glaze pourable. Use whole milk if you can, but anything will work.

1/2 teaspoon almond extract (for glaze): This ties the topping back to the cake. It boosts the flavor in a simple way.

Slivered almonds (optional): I like to sprinkle these over the glaze for crunch and visual flair. Totally up to you.

4) How to Make Cherry Almond Bundt Cake

Step 1: Preheat your oven to 350°F. Grease your bundt pan thoroughly—get into all those nooks. I usually use a pastry brush with melted butter for even coverage.

Step 2: In a large mixing bowl, combine cake mix, cherry pie filling, eggs, and almond extract. Stir with a wooden spoon until everything’s combined. It doesn’t need to be perfectly smooth.

Step 3: Pour the batter into the bundt pan. Gently shake it side to side to level it out. Don’t worry if it looks a little lumpy—those cherries will even out.

Step 4: Bake for 35 to 40 minutes. You’re looking for the edges to pull away slightly and a toothpick to come out with a few moist crumbs.

Step 5: Let the cake cool in the pan for about 10 minutes. Then invert it onto a wire rack and let it cool completely before glazing. Patience is tough here, I know.

Step 6: To make the glaze, whisk together powdered sugar, milk, and almond extract in a small bowl until smooth. Adjust the thickness if you need to—more sugar to thicken, more milk to loosen.

Step 7: Drizzle the glaze generously over the cooled cake. Let it drip down the sides. Sprinkle slivered almonds on top if using.

5) Tips for Making Cherry Almond Bundt Cake

Keep it simple. That’s the whole charm of this cake. Don’t overmix—stir until things come together, then pour. The cherries should stay mostly whole, adding bursts of texture throughout.

Want more almond flavor? Add a few drops extra extract, but be careful. Too much can taste like medicine. I’ve been there. It’s not fun.

Let it cool. This is not a cake you frost warm. The glaze will melt and slide off. I’ve made that mistake more than once. Wait, pour, then serve.

6) Making Cherry Almond Bundt Cake Ahead of Time

This dessert fits into your week without stress. Bake the cake a day ahead. Wrap it tightly in plastic and leave it on the counter. Wait to glaze until the day you serve it. That keeps everything fresh and pretty.

If you’re planning for a party or potluck, this is the dessert to take. It travels well and looks great on the table. I usually tuck a small container of glaze in my bag and finish the cake when I arrive.

Bonus: this cake holds its shape beautifully. No crumbling mess when you slice it. I appreciate that when I’m trying to look like I’ve got it all together.

7) Storing Leftover Cherry Almond Bundt Cake

Got leftovers? Lucky you. Slice the cake, wrap each piece in plastic wrap, and store in an airtight container. Keep it at room temp for two days or in the fridge for up to five.

I like to eat mine straight from the fridge. The glaze firms up and gives it a little bite. If you want it soft again, pop a slice in the microwave for 10 seconds.

This is one of those dessert recipes that still taste great days later. I never mind having extra slices on standby for late-night cravings or surprise guests.

8) Try these Dessert Recipes next!

9) Cherry Almond Bundt Cake