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overhead shot of the cherry jam swirled bundt cake garnished with fresh cherries.
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Cherry Cream Cheese Bundt Cake
Prep Time
30 mins
Cook Time
1 hr 15 mins
Cooling Time
30 mins
 
This decadent Cherry Cream Cheese Bundt Cake is going to disappear as quickly as you made it! It’s rich, moist, and topped with sweet cream cheese frosting.
Course: Dessert
Cuisine: American
Keyword: cherry bundt cake recipe, cherry cheesecake bundt
Servings: 12 slices
Author: Jackie
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 3 eggs
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup water
  • ½ cup whole milk yogurt
  • 1 small can cherry pie filling
For the frosting:
  • ½ cup white chocolate chips
  • 1 stick unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar sifted
  • ¼ cup milk or cream
  • ½ cup cherry preserves optional
  • Fresh cherries for garnish optional
Instructions
  1. Preheat your oven to 325 degrees F and prepare a bundt cake pan by greasing and flouring it generously. Set aside.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to incorporate.
  3. Add the oil, eggs, sugar, vanilla, and water. Whisk or use a mixer to combine.
  4. Fold in the yogurt until just combined. Don’t over-mix!
  5. Pour half of the cake batter into your prepared bundt cake pan.
  6. Dollop about half of the cherry pie filling over the batter by the spoonful and gently swirl it into the batter with a knife.
  7. Repeat steps 5 & 6 with the remaining batter, then bake for 65-75 minutes, or until a knife inserted into the cake comes out clean.
  8. Allow the cake to cool for 15 minutes, then gently run a knife around the inside and outside edges of the bundt pan to loosen the cake.
  9. Gently turn the cake out onto a cooling rack and allow to cool completely before frosting.
To make the frosting:
  1. In a small microwaveable bowl, heat the white chocolate chips for 20 seconds at a time, stirring in between, until completely melted. Set aside to cool.
  2. In a mixing bowl, combine the butter, cream cheese, and vanilla. Beat until smooth and creamy.
  3. Beat in the powdered sugar ½ cup at a time.
  4. Stir in the milk or cream and the cooled white chocolate chips until just combined and smooth.
  5. Spoon the frosting over the cooled bundt cake.
  6. If you want to swirl the frosting like in the photos, dollop spoonfuls of cherry preserves over the frosting, then use an offset spatula to gently swirl the preserves into the frosting as you work downward to cover the cake completely.
  7. If desired, garnish the frosted cake with fresh cherries, then slice, serve, and enjoy!
Recipe Notes

Be sure to spoon and level your flour. For best results, sift the flour before whisking the other dry ingredients into it.
I used whole milk vanilla yogurt in this cake, but you can use plain Greek yogurt if you prefer. I have not tested the cake with anything less than whole milkfat.
In the frosting, I used whipped cream cheese, which helped to create a super light, airy frosting, almost the consistency of whipped topping. You can use regular block cream cheese if preferred.
If you do want a thinner consistency of frosting, or want it to be more of a glaze, you can add more milk or cream a ½ tablespoon at a time until your desired thickness is achieved.