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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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Ingredients

Cake

  • 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

Frosting

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

Directions

  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!

What others are saying about this recipe

  1. Judy says:

    Made a Bundt cake per your recipe except used apple pie filling instead of cherry. The top stayed in pan. We were carful with half and half batter. What do you suggest?

  2. Lindakay says:

    Awesome cake- everyone in the family loved it.

  3. Paige Moore says:

    This cake is AH-MAZ-ING!! Incredibly moist and the cherry filling is heaven. Stop what you’re doing and make this cake right now!

  4. Laura Schleiger says:

    This cake got rave reviews at Thanksgiving dinner! Used blueberry filling, but any flavor would be spectacular. I was told not to lose this recipe. It’s definitely a keeper. Highly recommend!

  5. Mary K. says:

    I made this cake and it was way too sweet with the cherry pie filling in it. The cake itself was good. I wonder how it would be if the filling was mixed into the cake batter?

  6. Carolyn Serrano says:

    want to make this for Christmas. What size bundt pan is needed?

  7. Brushjl says:

    A little too processed. Am always aware of the chemically taste of preservatives.

  8. Olivia says:

    LOVE LOVE LOVE this cake!

  9. Jody Lynn says:

    I made this cake for Christmas and it was such a great hit, I’ve made it 3 more times! It is moist, great with the added cherries and the cream cheese frosting is perfect. I top it with some chopped pecans to make it look pretty and to add a little crunch. It’s wonderful! Thank you for sharing this recipe with us!

  10. Carol Villarreal says:

    Way too sweet maybe take out pudding mix take out a little thickening filling from cherry skip the frosting was please with cake though

  11. Judy Ricchiardi says:

    I made this exactly like the recipe and it is delicious. How can I get the whole cake to come out of the bundt pan? I have never had the top of the cake and some of the cherries stick to the pan like this. It looked like a disaster but the flavor and moistness of the cake was wonderful. I did grease the pan as instructed. Any suggestions would be appreciated. thanks

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