This nostalgic Maraschino Cherry Bundt Cake is a childhood favorite! Discover the “secret ingredient” that makes this cake mix hack incredibly moist and fluffy. This recipe contains Amazon affiliate links.
Growing up, there was one cake that reigned supreme: the bright, bold, and unbelievably moist Maraschino Cherry Bundt. I remember being mesmerized by those tiny bursts of pink, chopped cherries hidden inside the fluffy crumb. For years, I thought there was some complex chemistry involved, but it turns out the secret to that perfect childhood texture was surprisingly simple: a splash of club soda and a box of pudding. One bite of this, and I’m ten years old all over again. In fact, this cake was how our Pistachio Cherry Cake was born when I was 11 years old.
Forget dry, crumbly cakes! With just a few simple additions, we’re transforming a basic box into a showstopping dessert that will have everyone asking for the recipe. Get ready for vibrant cherry flavor, a tender crumb, and a cake so good, it might just become your new favorite. It is even a perfect cake for Valentine’s Day that any level of home baker can effortlessly replicate.
Why This Maraschino Cherry Bundt Cake Is a Game-Changer
Let’s break down the magic behind this cherry cake recipe:
- The Club Soda Secret: This is where the magic happens! The carbonation in club soda reacts with the leavening agents in the cake mix, creating an extra light, airy, and unbelievably moist crumb. It’s like giving your cake a spa day!
- Pudding Mix Power: Adding a box of instant pudding mix doesn’t just add flavor; it acts as a tenderizer and moisture booster, ensuring your cake stays fresh and delicious for days.
- Maraschino Cherry Bliss: We’re not shy with the cherries here! Chopped and gently folded in, they provide bursts of sweet, fruity flavor and that iconic pink hue that just makes you smile.
- Effortless Elegance: A Bundt cake always looks impressive, yet this recipe is incredibly simple, relying on a cake mix to do most of the heavy lifting. Perfect for holidays, potlucks, or just a Tuesday treat! We used the Nordic Ware Kaleidoscope Bundt Pan which is a dream to bake with! You can find it on Amazon. It is a little pricy, but this brand generally makes bundt cake pans that last years!
Maraschino Cherry Bundt Cake Directions
Prep: Preheat your oven to 350°F and generously spray your bundt pan with nonstick spray.
Mix: In a large bowl, whisk the cake mix, pudding mix, 3 eggs, oil, and club soda until no large lumps appear.
Add Cherries: Stir in the chopped Maraschino cherries (and a splash of juice if you want that pink tint) until just combined.
Bake: Pour the batter into the pan and bake for 32-34 minutes. The cake is done when a toothpick comes out clean. The cake top will also feel springy when gently touched.
Cool: Let the cake rest in the pan for 10–15 minutes, then carefully flip it onto a wire rack or serving plate. I find running a thin, plastic knife around the cake pan edges help to unstick the cake.
Finish: Once the cake is completely cool, use a fine-mesh sieve to add a simple dusting of powdered sugar over the top.
Baker’s Notes & Tips for Success
- Don’t Overmix: Overmixing develops gluten, which can lead to a tough cake. Whisk or beat just until combined and smooth.
- Bundt Pan Prep is Key: Don’t skimp on greasing/sprayin/flouring your Bundt pan. Every nook and cranny needs attention to prevent sticking!
- Patience with Cooling: Resist the urge to invert the cake too soon. That 10-15 minute cooling time in the pan allows the cake to firm up.
- Storage: Store leftover cake at room temperature, covered, for up to 3 days, or in the refrigerator for up to 5 days. It freezes beautifully too!
FAQS
Can I use lemon lime soda?
Yes, you can! The carbonation is the key element, so diet works just as well.
What if I don’t have instant pudding mix?
You can omit it, but the cake will be slightly less moist and dense. We highly recommend including it for the best texture!
Can I add other mix-ins?
Absolutely! Mini chocolate chips (about 1/2 cup) are wonderful with cherries, or a sprinkle of toasted pecans.
Can I add a glaze to this cake?
While the cake is delicious dusted with powdered sugar, a simple almond-scented glaze takes it over the top and perfectly complements the cherry flavor.
- 1 cup Powdered sugar (confectioners’ sugar)
- 1–2 tbsp Milk or Maraschino cherry juice (for a pretty pink glaze!)
- 1/2 tsp Almond extract (optional, but a fantastic pairing with cherries)
Instructions: Whisk all ingredients together in a small bowl until smooth. Add more liquid a tiny bit at a time if too thick, or more powdered sugar if too thin, until you reach a drizzly consistency. Drizzle over the cooled cake.
More Tasty Cakes to Try Today
Easy Maraschino Cherry Bundt Cake with Cake Mix
Equipment
- oven adjust rack to center position
- measuring cup
- mixing bowl
- Whisk
- 10-cup bundt pan
Ingredients
- 13.25 ounce vanilla or white cake mix *can also use 15.25 ounce cake mix. Just bump oil to ½ cup.
- 3.4 ounce instant vanilla pudding pouch
- 3 large eggs
- ¼ cup vegetable oil
- 1 cup club soda
- 10 ounces maraschino cherries drained, and chopped
- 1 tablespoon powdered sugar *for topping
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan. Tip: Use a baking spray that contains flour for the best release.
- In a large bowl, combine the cake mix, instant pudding mix, eggs, oil, and club soda. If you want a pink cake, add 2 tablespoons of the cherry juice now.
- Beat with an electric mixer on medium speed for about 2 minutes. The club soda will make the batter look slightly foamy and light.
- Gently fold the cherries into the batter by hand.
- Pour the batter into the prepared pan. Bake for 32-34 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
Leave a Reply