The cake batter is typically made with flour, sugar, eggs, butter, and milk, and fresh or canned cherries are added to give it a sweet and tangy flavor.

The cake is often finished with a glaze or powdered sugar, and it can also be garnished with additional cherries or chopped nuts.


2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, at room temperature.

1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1 cup fresh or canned cherries, pitted and chopped, Powdered sugar.


Preheat your oven to 350°F (180°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined. Stir in the chopped fresh or canned cherries.

Pour the batter into the prepared Bundt pan, and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10-15 minutes before removing it from the pan.

Once the cake has cooled, dust it with powdered sugar if desired. Garnish with sliced fresh cherries, if using. Serve and enjoy!