3 large eggs
3/4 cup oil
1 1/4 cups granulated (white) sugar
1-2 teaspoons almond extract
2 1/4 cups all-purpose (plain) flour
1 package (four serving size) instant vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1 - 11/2 cups red and green maraschino cherries, chopped
Preheat oven to 350◦F. Grease and flour a 10-inch bundt pan.
In a large bowl, beat the eggs. Beat in the oil and sugar. Beat in the almond extract. Stir in the flour, pudding, baking powder, and salt. Fold in the cherries. Bake for 45-60 minutes until a toothpick inserted in the center comes out clean.
My mother found this idea for a cherry cake that used a white cake mix, but she made her own recipe that is from scratch. This cake is really moist and sweet with chunks of plump cherries. It doesn't even need a frosting. I bet the addition of some chopped nuts would be welcome as well!
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