This Cherry Chip Bundt Cake serves immaculate vintage vibes with minimal effort with the help of Betty Crocker™ Cherry Chip Cake Mix and an unconventional addition to the batter, Betty Crocker™ Cherry Rich & Creamy Frosting! The cake bakes up with a soft, tender crumb that features a hint of pink color and that unmistakable Cherry Chip flavor. A bright pink Maraschino Glaze and a crown of cherries on top work to amplify the cherry flavor and enhance the vintage charm of this easy cake.
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!
You want to generously and thoroughly spray the bundt pan with a baking spray or otherwise grease the pan very well.
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!
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.
Cool the cake for 25-30 minutes before turning out onto a rack or plate. Cool completely before glazing.
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.
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.
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.
Heat oven to 350°F. Spray a bundt pan well with baking spray.
Make cake as directed on box. Add the cherry frosting and mix well with the hand mixer until completely combined.
Pour the batter into the prepared bundt pan.
Bake the cake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake for 30 minutes before turning out of the bundt pan. Cool completely before glazing.
Make the glaze by combining the powdered sugar with a few tablespoons of syrup, mixing until smooth. Add more syrup as needed to get a thick yet pourable consistency.
Spoon the glaze over the cake and decorate with cherries.
