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Cherry Pie Filling Bundt Cake Recipe

Author: Laura Bais
You shouldn't sleep on this tender, vanilla, cherries-filled old-fashioned cherry pie filling bundt cake!
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 363 kcal

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!
Keyword Bundt cake, Cherry pie bundt cake, Cherry pie filling bundt cake, Vanilla and cherries bundt cake, Vanilla bundt cake