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Cherry Bundt Cake

A light and easy-to-make cherry bundt cake! Delicious vanilla batter with a sweet surprise cherry layer baked inside, topped with cream cheese frosting!

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  • 3 Eggs
  • 3/4 cup sour cream
  • 1/3 cup Musselman's Unsweetened Apple Sauce
  • 1/3 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 box (15.25 oz) vanilla cake mix
  • 1 pkg (3.4 oz) instant vanilla pudding mix
  • 1/2 cup warm water
  • 1 can (21 oz) Premium Cherry Fruit Filling


  • 4 oz cream cheese, softened
  • 1/2 Tbsp. salted butter, softened
  • 1/2 tsp. vanilla extract
  • 1 cup powdered sugar


  1. Step 1
    PREP: Preheat oven to 350 degrees F. Grease bundt pan and set aside.

  2. Step 2
    CAKE BATTER: In a large bowl combine the eggs, sour cream, apple sauce, oil & vanilla, mix until smooth. Add cake mix, pudding mix & water, mix until combined. Spread half of the batter into the greased pan. Spread batter on the sides and middle of the pan creating a slight valley.

  3. Step 3
    CHERRY FRUIT FILLING: Spoon the cherry fruit filling onto the batter, careful to not touch the sides of the pan. Top with remainder of the batter. Bake for 45-50 minutes. Cool for 15 minutes and invert onto a plate, cool completely.

  4. Step 4
    FROSTING: Combine cream cheese, butter & vanilla, gradually beat in powdered sugar until smooth. Frost the cake and enjoy!

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