Cherry Pie Filling Bundt Cake [Recipe]
I must admit, I’m really not a fan of no-chocolate cakes, so when I say something similar is good, then you better believe it’s good! Vanilla cakes have never been my cup of tea, as I found them too dry and boring, so I made something to enjoy instead! This Bundt cake is moist, fluffy, flavorful, and packed with cherry pie filling!
Bundt cake is a real eye candy, especially when coated with some sauce and topped with fruit. It’s easier to make than it looks, and it’s ready in a heartbeat, plus you can serve it warm! That’s why it became my staple dessert for every tea party!
Why Is this Bundt Cake Special?
There is nothing showstopping about this cake; it’s just simple vanilla batter my grandma used to make. The trick for the best vanilla aroma is to do it in layers —vanilla beans, sugar, and instant pudding! Also, with pudding, the batter will be moister, denser, and much more flavorful.
Cherries are my favorite fruit to add to any confection. Their sourness enhances the vanilla flavor to the maximum, but also, they keep the cake spongy. For the cherry on top (literally), I like to cover the cake in quality white chocolate and decorate with leftover cherries.
![Cherry Pie Filling Bundt Cake [Recipe]](https://juliescafebakery.com/wp-content/uploads/Cherry-Pie-Filling-Bundt-Cake-Recipe-731x1300.jpg)
How to Make Cherry Pie Filling Bundt Cake?
To make this recipe, you need basic ingredients only, nothing fancy or special. I’ll write down some substitutes to achieve different textures, as I went for a moist, semi-fluffy, and easy-to-cut cake. Let’s see the list!
- Flour – I used cake flour as I wanted crumbles and extra tender batter. You can substitute it with all-purpose, but the texture will be a bit coarser.
- Sugar – You can use any sugar you want; I opted for granulated.
- Eggs – Eggs add up to taste and texture, making the cake rich and light.
- Baking powder – Use it for tall and fluffy cakes.
- Yogurt – The creaminess of yogurt secures the moist, fluffy, and light batter. Also, it adds a touch of tanginess, just like in old-fashioned cakes.
- Oil – I used oil because I wanted my cake moist but still light. If you want it fudgy, go for butter.
- Vanilla – I like to use multiple layers of vanilla by adding different ingredients. I start with vanilla sugar and some vanilla beans for a mesmerizing aroma. My secret ingredient is instant vanilla pudding powder that will intensify the taste, make the cake moister, and the batter denser.
- Cherries – Cherries blend amazingly with tender flavors because of their sweet and sour relish.
- Corn starch – I use it to dense up the cherry pie filling.
- White chocolate – I use white chocolate as a topping sauce for decorating. You can simply skip it or exchange it for icing of your choice.
Let’s do some baking!
Step 1: Making the Cherry Pie Filling
If you’re making cherry pie filling from scratch, like me, start with it. Take pitted frozen cherries, add some sugar, and simmer lightly. Pour a splash of water and add corn starch that you previously dissolved in water.
Stir it well and continue simmering until you are satisfied with the texture. I dense it up just a bit, so it’s slightly runny after baking. About 5 minutes of cooking is enough.
Set it on the side to chill and move on to the next step. If you’re using store-bought cherry pie filling — forget everything you’ve just read. 🙂
Step 2: Making the Batter
Blast your oven to 350 °F (180 °C) to get ready while you prepare the batter.
Combine eggs, granulated sugar, and vanilla sugar. Mix till frosty and pale yellow. A few minutes is enough.
Pour yogurt and oil and combine. Next, add the baking powder and flour. Combine and mix on low speed so the gluten doesn’t activate — you don’t want that.
Be cautious not to overmix the batter; the moment all the flour crumbs are gone – stop! A few minutes is all you need. Lastly, add some vanilla beans and vanilla instant pudding powder.
It will thicken up the batter, so save it for the last step. If you don’t want to use the pudding — add some more flour.
Step 3: Putting Everything Together
Butter up the Bundt pan very well, with the sides, as well. Dust it with flour to be 100% sure the cake will come out intact. I used a disposable aluminum Bundt pan as I wanted it to have straight lines, and mine has carvings.
You can use any shape and material of the pan — this one is totally on you! Take half of the batter and pour it into the pan. Cover the sides, too, by diffusing it carefully.
Now, take the spoon by spoon of the cherry pie filling and arrange it in the middle. You can swirl it with a toothpick to create a marble pattern; I didn’t, but just because I forgot. 🙂 I always save some leftovers to use when decorating.
Take the other half of the butter and pour it into the mold. Don’t shake it because cherries can sink to the bottom.
Step 4: Baking and Decorating
Bake the cake for about 40 minutes, depending on how strong your oven is. To be sure, check the batter with a toothpick — if it comes out clean — it’s baked! After about 10 minutes in the oven, when the crust forms, cover the cake with a piece of parchment paper.
This will secure a light brown crust, as it won’t burn even 40 minutes later. Take out the cake from the oven and set it on the rack to chill a bit. Take a big plate or cake stand you want to serve it on, put it on a Bundt pan, and turn it upside down.
The cake will drop smoothly, leaving clean lines. I usually let it chill at room temperature for at least half an hour, and top it with melted white chocolate. Just add a tad of oil to it so it stays creamy and not stiff.
Arrange cherries on top, and enjoy!
Storing and Serving
When storing Bundt cake, make sure to cover it in plastic foil very well because it dries out rather easily. You can place it in an airtight container, as well. What I would never recommend is slicing the cake before storing it; you’ll just be left with dry, crumbly slices in a day.
When stored right, it will stay fresh for 2 days at room temperature, and 4 days refrigerated. Keep in mind it’s most delicious when served at room temperature. Pair it with some hot tea or coffee to bring all the flavors out.
Cherry Pie Filling Bundt Cake Recipe
Equipment
- 1 bundt cake pan
- 1 Mixer
Ingredients
Cherry Pie Filling
- 12 oz cherries (350 grams) Pitted, frozen, or fresh.
- 1 tbsp cornstarch
- 2 tbsp sugar You can add more or less, according to your taste.
- ¾ cup water Add more if using fresh cherries.
Bundt Cake Batter
- 4 eggs
- 1 cup sugar (200 grams)
- 1 pack vanilla sugar (0.3 oz or 9 grams)
- 3 tsp baking powder (0.5 oz or 14 grams) (That's one pack.)
- 1 cup yogurt (250 ml)
- ½ cup oil (125 ml)
- 2 ¼ cup cake flour (300 g)
- 3 tbsp instant vanilla pudding powder
- ½ vanilla bean
Frosting
- 4 oz white chocolate (100 grams)
- 1 tsp oil
Instructions
Making Cherry Pie Filling
- Take pitted frozen cherries, add some sugar, and simmer lightly.
- Pour a splash of water and add corn starch you previously dissolved in water.
- Stir it well and continue simmering, until you are satisfied with the texture. About 5 minutes of cooking is enough. Set it on the side to chill and move to the next step.
Making the Batter
- Blast your oven to 350 °F (180 °C) to get ready while you prepare the batter.
- Combine eggs, granulated sugar, and vanilla sugar. Mix till frosty and pale yellow. A few minutes is enough.
- Pour yogurt and oil and combine. Next, add the baking powder and flour. Combine and mix on low speed. The moment all the flour crumbs are gone – stop!
- Lastly, stir in some vanilla beans and vanilla instant pudding powder.
Putting Everything Together
- Butter up the Bundt pan very well, with the sides, as well. Dust it with flour to be 100% sure the cake will come out intact.
- Take half of the batter and pour it into the pan. Cover the sides, too, by diffusing it carefully.
- Now, take the spoon by spoon of the cherry pie filling and arrange it in the middle. You can swirl it with a toothpick to create a marble pattern. Save some leftovers to use when decorating.
- Take the other half of the butter and pour it into the mold. Don’t shake it because cherries can sink to the bottom.
Baking and Decorating
- Bake the cake for about 40 minutes, depending on how strong your oven is. To be sure, check the batter with a toothpick – if it comes out clean – it’s baked!
- After about 10 minutes in the oven, when the crust forms, cover the cake with a piece of parchment paper.
- Take out the cake from the oven and set it on the rack to chill a bit.
- Take a big plate or cake stand you want to serve it on, put it on a Bundt pan, and turn it upside down.
- Let it chill at room temperature. Melt white chocolate with oil and pour over the cake. Top it with leftover cherries.
- Enjoy with a steaming cup of tea or coffee!
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
