Cherry Chip Bundt with Maraschino Glaze

Recipe Ingredients

Cherry Chip Cake Mix: Betty Crocker Cherry Chip Cake Mix makes this cake easy and ensures a fluffy, consistent texture.  

Cherry Rich and Creamy Frosting: A tub of frosting gets mixed right into the batter! It adds moisture, flavor, and a delicate pink hue.

Maraschino Cherries: Get ones with stems for the cute and classic vibes. Make sure to reserve some syrup for flavoring and coloring the glaze!

How to Make Cherry Chip Bundt Cake with Maraschino Glaze

1. Prepare the Bundt Pan 

You want to generously and thoroughly spray the bundt pan with a baking spray or otherwise grease the pan very well.

2. Make the Cake Batter

Prepare one box of Betty Crocker Delights Super Moist Cherry Chip Cake Mix with the eggs, water, and oil called for in the instructions. Then mix the Betty Crocker Cherry Rich & Creamy Frosting right into the batter!

3. Bake the Bundt Cake 

Pour your batter in the pan and bake until the cake is baked through and a toothpick inserted into the cake comes out clean. The cake should spring back to the touch and slightly pull away from the edge of the pan.

4. Cool the Cake 

Cool the cake for 25-30 minutes before turning out onto a rack or plate. Cool completely before glazing.

5. Make the Glaze

Make the maraschino glaze while the cake cools by mixing some of the maraschino cherry syrup with powdered sugar to get a thick yet pourable glaze with a vibrant pink hue.

6. Decorate the Cake 

Spoon the glaze over the cake, let the glaze set for about 10 minutes and top with maraschino cherries with the stems attached. Make sure to dry the cherries well on a paper towel before placing on the glaze so they don’t slide off.

How to Store Cherry Chip Bundt Cake with Maraschino Glaze

Make Ahead
To prepare ahead of time, bake and cool the bundt cake without the glaze. Wrap the un-iced bundt in a layer of plastic wrap, followed by a layer of foil (or another layer of plastic if you prefer). Freeze for up to a month. Defrost at room temperature or overnight in the refrigerator. Make the glaze and decorate after thawing.

Refrigerator
Store the cake in a covered container or on a plate covered in plastic wrap for up to 5 days.

Freezer
Wrap leftover portions of cake in a double layer of plastic wrap for up to a month. Thaw at room temperature.