Cherry Pound Cake Recipe

Cherry Pound Cake is pure celebration in every slice: a moist, nostalgia-packed dessert jeweled with sweet maraschino cherries and topped with a gorgeous pink almond-cherry cream cheese frosting. This beloved bake looks as cheery on the table as it tastes, making it a go-to for potlucks, parties, or any day you want a showstopper that brings joy (and a flurry of recipe requests). Whether you’re reliving childhood cake memories or baking it for the very first time, every bite will remind you why some classics never go out of style!

Ingredients You’ll Need

Baking Cherry Pound Cake is all about honoring simple, classic ingredients that deliver big on flavor and color. Every component here plays an important part—so gather up these staples and let’s create something unforgettable.

• Butter-flavored Crisco: Brings unmatched moisture and a buttery richness that sets the pound cake apart.
• Margarine: Softened to blend seamlessly into the batter, contributing extra tenderness.
• Granulated sugar: Adds sweetness and helps create that signature fine crumb.
• Large eggs: Six eggs are the secret to this cake’s luscious, dense-yet-light texture.
• Maraschino cherries (10 oz jar, drained and chopped): Provide juicy bursts of flavor, color, and a touch of whimsy in every bite.
• Almond extract: Enhances the cherry flavor and adds a beautiful aromatic note that sings through the cake and frosting.
• Vanilla extract: Grounds the flavors with classic warmth and depth.
• Milk: Keeps the crumb moist and helps bind everything together.
• Plain flour (sifted): Sifting ensures a delicate batter for that perfect pound cake texture.
• Cherry juice (from the jar): Adds a blush of color and boosts cherry flavor in the batter.
• Cream cheese (for icing): Lends tang and a creamy body to the dreamy pink frosting.
• Confectioners’ sugar: Sifts to a cloudlike sweetness for that classic cream cheese icing.
• Extra margarine (for icing): Keeps the frosting smooth, silky, and easy to spread.

How to Make Cherry Pound Cake

Step 1: Prep Your Pan and Ingredients

Generously grease and flour a large tube pan—this step is key for easy release and those beautiful, defined cake edges. There’s no need to preheat the oven for this recipe, so just set your pan aside and get out all your ingredients before diving in.

Step 2: Cream the Fats and Sugar

In a big mixing bowl, beat together the butter-flavored Crisco, softened margarine, and sugar until the mixture is light, fluffy, and looks almost whipped. This creates essential air pockets for the pound cake’s tall, tender crumb, so take 3–5 minutes here for best results.

Step 3: Add the Eggs

Crack in the eggs, one at a time, beating well after each addition. This step helps emulsify the cake batter, giving that classic, decadent texture every Cherry Pound Cake fan dreams of.

Step 4: Fold in the Flavor Makers

Gently stir in the chopped maraschino cherries, almond extract, and vanilla extract. Be careful not to overmix—you want those cherry bits sprinkled evenly throughout, not mashed up!

Step 5: Alternate Flour and Milk

Sifting the flour is important for even mixing. Now, add the flour and milk alternately, starting and ending with flour. This keeps the batter perfectly smooth and prevents lumps. Finish by stirring in the reserved cherry juice for color and flavor.

Step 6: Bake Low and Slow

Pour the batter into your prepared pan, smoothing the top. Place the pan into a cold oven (don’t preheat!), set it to 300°F (150°C), and bake for 1½ to 1¾ hours. The gradual increase in heat gives your Cherry Pound Cake that signature crackly top. Begin checking at 1½ hours—a toothpick should come out clean when it’s done.

Step 7: Cool and Frost

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Meanwhile, whip up the icing: beat cream cheese and margarine together, then add in the confectioners’ sugar little by little until smooth and thick. Fold in chopped cherries and almond extract for that dreamy pink finish. Once the cake is cool, frost generously and allow it to set before slicing.

How to Serve Cherry Pound Cake

Garnishes

Amp up the wow factor with a few simple garnishes. Sprinkle extra chopped maraschino cherries over the frosted cake, or add some whole ones for a sweet, playful touch. A handful of toasted slivered almonds not only looks lovely but adds crunch and complements that subtle almond note in the frosting.

Side Dishes

Pair the cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a classic combo. If you want something a little brighter, fresh berries—think raspberries or blueberries—bring a lovely contrast and a delicious burst of tartness alongside the sweet Cherry Pound Cake.

Creative Ways to Present

Try slicing the cake thinly and arranging the pieces in a flower pattern on a large platter for a stunning effect. For parties, cut the Cherry Pound Cake into little trifle cups with layers of frosting and extra cherries, or offer mini slices nestled in cupcake wrappers for easy grabbing at a dessert bar.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cherry Pound Cake tightly in plastic wrap or store in an airtight container—this keeps the crumb moist and the flavors vibrant for three to four days at room temperature. If your kitchen is warm, pop it in the fridge for a bit of extra insurance, and just bring it back to room temp before serving.

Freezing

To freeze, slice the cake (with or without frosting) and separate the slices with parchment paper before placing them in a freezer-safe bag or container. Cherry Pound Cake can be frozen for up to three months. Thaw overnight in the fridge or a few hours on the counter for best taste and texture.

Reheating

Want to bring back that just-baked freshness? Warm individual slices in the microwave for 10–15 seconds. If you’ve got a few guests, arrange slices on a baking sheet, cover lightly with foil, and heat in a 275°F oven for about 7–10 minutes—just enough for the flavor and aroma to blossom.

FAQs

Can I use fresh cherries instead of maraschino?

Absolutely! While the classic Cherry Pound Cake gets its nostalgic charm (and that pop of color) from maraschino cherries, you can try pitted sweet cherries, just be sure to toss them in a little flour first so they don’t sink to the bottom of your cake.

What’s the best way to chop the cherries?

Pat the drained cherries dry, then use a sharp knife to chop them into even pieces. Spread them on a paper towel while you prep the batter to prevent any extra juice from thinning your cake mix.

Can I make Cherry Pound Cake in a Bundt pan?

Yes! A Bundt pan gives a beautiful shape and works perfectly with this recipe—just be sure to grease and flour every nook and cranny so your cake comes out clean and gorgeous.

Do I have to use almond extract in the cake and frosting?

If you’re not a fan of almond extract, you can omit it or replace with a bit more vanilla for a pure cherry-vanilla experience. Almond extract really brings out the cherry notes, but the cake is delicious either way!

How do I keep the frosting from getting too runny?

If your frosting feels a little soft, just add more confectioners’ sugar, a tablespoon at a time, until you reach your desired thickness. Chilling the frosting for 10–15 minutes in the fridge before spreading can also help it set up beautifully.

Final Thoughts

Give this Cherry Pound Cake a spot in your baking arsenal—you’ll be amazed how quickly it disappears at any gathering! There’s something magical about its bursts of cherry, rich crumb, and that billowy pink icing. Go ahead, start your oven and let those sweet, nostalgic aromas fill your kitchen. Happy baking!

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