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Cheerwine Bundt Cake

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Cake, Dessert
Cuisine American, Southern


  • 1-1/2 cups soft unsalted butter
  • 3 cups granulated sugar
  • 1 teaspoon cherry extract
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 6 ounces Cheerwine soda
  • 1/8 teaspoon red food color optional
  • 3 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Blush Buttercream Frosting:

  • 1 cup softened unsalted butter
  • 3 cups sifted powdered sugar
  • 1 teaspoon clear vanilla extract
  • 1/2 teaspoon cherry extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons milk

Optional decor: Chopped candied glace cherries, chopped toasted pecans, baking sprinkles (jimmies)


    • Preheat oven to 325° F.
    • Spray a 12 cup Bundt pan with Baker's Release spray or liberally grease and flour, shaking out excess flour.
    • Cream butter with sugar in an electric mixer fitted with a paddle attachment until smooth.
    • Add extracts, eggs and soda, mixing well.
    • Sift together the flour, baking powder and salt; add dry mixture gradually to mixer to make a smooth batter.
    • Spread evenly into the Bundt pan and bake in the preheated oven for 75-80 minutes or until a toothpick inserted into the cake is removed cleanly.
    • Cool cake in pan for 15 minutes, then turn out onto a wire rack and cool completely.
    • When cake is completely cool, mix frosting ingredients together in an electric mixer fitted with a wire whip attachment.
    • Frost cake completely.
    • Decorate as desired with chopped glace cherries, toasted pecans, and sprinkles.


    From the kitchen of palatablepastime.com
    Keyword Bundt, Cheerwine, Cherry
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