Cherry Amore Cake with Cherry Amore Sauce

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  • 1 (18.25 ounce) box white cake mix
  • 1 (3.4 ounce) box instant vanilla pudding mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup cherry brandy
  • 1/4 teaspoon red food coloring
  • 4 eggs

Cherry Amore Sauce

  • 1 (15.5 ounce) can pitted red sour cherries, drained (reserve juice)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cherry brandy
  • Pinch of salt
  • Dash of freshly granted nutmeg


  1. Cake: Heat oven to 325 degrees F. Grease and flour a 12-cup Bundt cake pan.
  2. In large mixer bowl, beat all remaining ingredients at medium speed for 2 minutes. Spoon batter into prepared pan.
  3. Bake 60-65 minutes or until a wooden pick inserted comes on clean. Cool for 10 minutes; remove from pan and cool completely on rack.
  4. Cherry Amore Sauce: In medium saucepan, stir together reserved cherry juice, sugar, salt and cornstarch. Cook over low heat 5 minutes, stirring constantly. Stir in cherries and all remaining ingredients. Cook another minute; remove from heat and cool to room temperature.
  5. Place cake on serving dish. Drizzle with two glazes - a confectioners' sugar glaze and a glaze of chocolate-hazelnut sauce such as Nutella.
  6. Slice cake and spoon Cherry Amore Sauce over slices.

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