Bless your heart this cake is worth making! Take grandma’s old bundt pan out and let’s get to baking this new favorite from our friends at A Fork’s Tale blog. You won’t be sorry! (Except that you may not have any leftover – it’s that good!)


  • 3 cups sugar
  • ¼ tsp salt
  • ½ cup vegetable shortening
  • 2 sticks butter (room temp)
  • 1½ tsp baking powder
  • 5 large eggs (room temp)
  • 3 cups all purpose flour
  • ¾ cups Cheerwine
  • 3 tsp almond extract (2 for cake, 1 for frosting)
  • 1 10 oz jar of maraschino cherries (crushed – ½ jar for cake, ½ for frosting)
  • 4 cups powdered sugar
  • ½ cup melted white chocolate
  • ½ stick butter
  • 4 oz cream cheese


Preheat oven to 325. Grease and flour Bundt pan (use a lighter color Bundt pan or angel food tube pan). Beat the butter, shortening, and sugar in a large bowl until light and fluffy. Add eggs in one at a time, beating with each addition. In a separate bowl, mix salt, baking powder and flour. Add flour mixture to the butter mixture in thirds, alternating with half of the Cheerwine. Beat only until the batter is smooth after each addition. Quickly beat in 2 tsp almond extract and ½ jar of crushed maraschino cherries. Pour into greased pan. Bake 1 hour and 15-30 minutes. Cool cake on wire rack.


Meanwhile, make frosting. Mix powder sugar, white chocolate, butter, cream cheese, ½ jar of crushed maraschino cherries and 1 tsp almond extract until smooth. Once cake has completely cooled, frost cake.


Overall Rating:


  1. This was the best cake ever! If you are looking to fix a sweet tooth, this is the way to go. Super moist and delicious!

  2. Delish!!!

  3. Can this recipe be used for a mini bundt pan?

  4. Hi Staci, great idea! Yes! Depending on the size of your mini bundt pan, you can cut the recipe in half or a quarter. Or make the full recipe and divide the batter evenly between multiple mini bundt pans just a little over half full each. Enjoy making this and eating this delicious Cheerwine dessert!

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