Mini Cherry Bundt Cakes

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January 14, 2016

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The cherries inside this beautiful bundt add a bright burst of sweetness. Who needs a cherry on top when you can bake them right in?!

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Serves: 10-12


1 cup All-Purpose Flour

1 tsp. Baking Soda

¼ tsp. Salt

1 stick Butter, room temperature

½ cup Light Brown Sugar

2 Eggs

3 tbsp. Yogurt

1 tsp Pure Vanilla Extract

1 jar (10 ounces) Maraschino Cherries, cut in half

Powdered Sugar for dusting


Grease 6 mini Bundt Cake pans with non-stick spray and dust with flour; tap out any excess and set aside.

In a medium-size bowl sift together flour, baking soda and salt; set aside.

In your mixer's bowl beat together the butter and light brown sugar for 2 minutes, or until creamy.

Add the eggs and continue to beat until combined.

Beat in yogurt and vanilla.

Gradually add in the flour mixture and continue to mix until thoroughly combined; batter will be thick.

Carefully fold in the cherries.

Divide batter evenly and pour into the prepared mini bundt pans.

Place all bundt pans on a cookie sheet and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Take the cakes out and let cool for 10 minutes, then carefully invert them onto a cooling rack.

Cool cakes before dusting with powdered sugar.



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