A very good and moist maraschino cherry cake with a lovely pink color — perfect for birthdays, showers, or anniversaries. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan. Reserve 1/4 cup maraschino cherry juice. Coarsely chop cherries to make 1/2 cup. Set aside.
If you prefer to use your own homemade white cake simply add in the almond extract and maraschino cherries that are listed in my instructions below. If you are a cherry lover, you will definitely want to try this beautiful Maraschino Cherry Bundt Cake for your next party or get together. It’s a simple recipe that has a great presentation.
DIRECTIONS Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan. Sift dry ingredients together. Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed. Add egg whites. Beat 2 more minutes. Fold in nuts. Pour into pans. Bake 35 to 40 minutes or until golden.
I also made an almond butter glaze to go with this maraschino cherry bundt cake recipe. There’s something about the flavor of almond extract paired with cherries that makes me swoon! I found the original recipe on Your Cup of Cake in cupcake form, so I adapted it to make a bundt cake.