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Preheat your oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan. Tip: Use a baking spray that contains flour for the best release.
In a large bowl, combine the cake mix, instant pudding mix, eggs, oil, and club soda. If you want a pink cake, add 2 tablespoons of the cherry juice now.
Beat with an electric mixer on medium speed for about 2 minutes. The club soda will make the batter look slightly foamy and light.
Gently fold the cherries into the batter by hand.
Pour the batter into the prepared pan. Bake for 32-34 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.