Tunnel of Cherry Cake
Delight your taste buds with the Tunnel of Cherry Cake, a show-stopping dessert perfect for any occasion. This stunning bundt cake features a moist, buttery vanilla base with a surprise hidden inside—a luscious tunnel of cherry pie filling that adds a burst of fruity sweetness to every slice. With its golden outer crust and a delicate dusting of powdered sugar, this cake is as elegant as it is delicious. Crafted with simple pantry staples and ready in just over an hour, this recipe combines an easy-to-follow technique with a truly mesmerizing presentation. Perfect for holidays, birthdays, or afternoon tea, this cherry-filled masterpiece is sure to be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1.5 cups Cherry pie filling
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry mixture aside.
Using a stand or hand mixer, cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce mixer speed to low and alternately add the dry flour mixture and milk to the wet ingredients in three batches, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Pour one-third of the batter into the prepared bundt pan, smoothing it with a spatula.
Spoon the cherry pie filling evenly down the center of the batter, being careful not to let it touch the edges of the pan.
Top the cherry filling with the remaining batter, spreading it evenly to cover the cherries completely.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted near the edge of the cake (not through the cherry tunnel) comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack and cool completely.
Dust the cooled cake with powdered sugar before serving for an elegant finish.
Slice and serve, ensuring each slice reveals the beautiful cherry tunnel inside!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 35.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
