Step 1

Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.

Step 2

Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.

Step 3

Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.

Step 4

Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.

Step 5

Stir the confectioners' sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.

Step 6

Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.

Step 7

Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.