Food Recipes Cherry-Vanilla Bundt Cake 4.0 (4) 3 Reviews Cutting into this sugar-dusted beauty will reveal a river of cherries that’s guaranteed to wow. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on August 18, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Antonis Achilleos Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings: 10 slices Yield: 1 cake Jump to Nutrition Facts Dust off the Bundt pan and jump right into this cherry bundt cake recipe. This easy cake has a major wow factor: a cascade of cherries hidden inside the sweet, tender crumb. It looks impressive, but in fact, it’s really simple to pull off. A straightforward cake batter enhanced with yogurt is added to the pan in two batches with a store-bought cherry pie filling sandwiched between. The only big thing to keep in mind is to avoid having the filling touch the sides of the pan. It helps if you run a spoon through the batter to create a well for the cherry filling to fall into. You can make the cake a day ahead. Dust with confectioners’ sugar just before putting it on the table. Ingredients baking spray with flour 3 cups all-purpose flour 1 tsp kosher salt 1 tsp baking powder 1/2 tsp baking soda 2 cups granulated sugar 1 cup plain whole-milk yogurt 2/3 cup neutral oil, such as canola oil 2 large eggs, plus 1 egg white 1 tbsp vanilla extract 1 cup cherry pie filling (from a 21-oz. can) 1 cup unsifted confectioners' sugar Directions Preheaat oven to 350°F with rack in center position. Spray a 10-cup Bundt pan with baking spray. (Or use regular cooking spray and dust with flour.) Whisk flour, salt, baking powder, and baking soda in a large bowl. Whisk granulated sugar, yogurt, oil, eggs, egg white, and vanilla in a separate large bowl. Stir wet ingredients into dry ingredients just until smooth. Transfer about two-thirds of batter to prepared pan. Spoon cherry pie filling on top, being careful not to let filling touch sides of pan. Top with remaining batter. Bake until a toothpick inserted in center comes out mostly clean, 50 minutes to 1 hour. Let cool in pan for 15 minutes. Invert onto a wire rack, remove pan, and let cool completely, about 1 hour. Dust with confectioners’ sugar just before serving. Nutrition Facts (per serving) 523 Calories 17g Fat 87g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 523 % Daily Value * Total Fat 17g 21% Saturated Fat 2g 10% Cholesterol 40mg 13% Sodium 268mg 12% Total Carbohydrate 87g 32% Dietary Fiber 1g 4% Total Sugars 52g Protein 6g 12% Vitamin C 1mg 1% Calcium 71mg 5% Iron 2mg 11% Potassium 119mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print