This cherry almond loaf cake is made with dry pudding mix for an ultra moist, vanilla and almond flavored loaf cake. Sliced maraschino cherries and slivered almonds round out this crowd-pleasing dessert.

Cherry Almond Loaf Cake

Course Cake
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 1 9" loaf
Author My Sequined Life


  • 1 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1.85- oz. pkg dry instant vanilla pudding mix
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 7 oz container Greek yogurt plain or vanilla
  • 1/2 cup vegetable or canola oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 15 maraschino cherries patted dry and halved
  • Slivered almonds for topping


  • Preheat oven to 350°F. Grease a 9" loaf pan with cooking spray and set aside.
  • In a bowl, whisk together flour, sugar, pudding mix, baking soda, and salt.
  • In a separate bowl, beat eggs and add yogurt, canola oil, vanilla extract, and almond extract. Whisk until well combined and creamy.
  • Pour wet ingredients into dry, and stir until combined and smooth.
  • Drain cherries and blot with paper towel to soak up excess juice (to prevent color bleeding). Fold cherries into batter, taking care not to overmix.
  • Add batter to prepared loaf pan evenly, smoothing top with a spatula.
  • Scatter slivered almonds over top, lightly pressing them to the surface.
  • Bake 38-40 minutes, or until a tester inserted into the highest point of the cake comes out clean. Let cherry almond loaf cake cool in the pan for a few minutes, then turn out onto wire rack to cool completely.


I've found that the weight of a box of instant pudding mix differs depending on the brand. The brand I used had a 1.85 oz packet.