Easy Maraschino Cherry Bundt Cake with Cake Mix
This recipe is a classic "cake mix hack" that results in an incredibly moist, bouncy texture thanks to the carbonation in the club soda and the extra structure from the pudding mix.
Servings: 12 slices
Calories: 206cal
Cost: $4
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.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 206cal | Carbohydrates: 44g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 291mg | Potassium: 44mg | Fiber: 1g | Sugar: 29g | Vitamin A: 78IU | Calcium: 90mg | Iron: 1mg