Cherry Pound Cake Recipe
Cherry Pound Cake Recipe photo by Taste of Home
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Cherry Pound Cake Recipe

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Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays.
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES: 12 servings


  • 1 jar (10 ounces) maraschino cherries, divided
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup 2% milk
  • 3-3/4 cups all-purpose flour
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 1/4 cup chopped walnuts
  • Additional coconut, optional

Nutritional Facts

1 slice: 860 calories, 36g fat (18g saturated fat), 165mg cholesterol, 210mg sodium, 130g carbohydrate (98g sugars, 1g fiber), 9g protein.


  1. Drain and chop cherries, reserving juice; set aside.
  2. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries.
  3. Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired. Yield: 12 servings.
Originally published as Cherry Pound Cake in Country Woman December/January 2011, p46

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sugarcrystal User ID: 5836839 225079
Reviewed Apr. 19, 2015

"I love this cake. I took the past reviewer advice to use almond extract. I also add a few drops of red food color to the batter. This cake is excellent."

dragonladyeastcoast User ID: 5865087 176837
Reviewed Mar. 8, 2011

"Substituted almond for the vanilla, replaced the shortening w/butter, added additional cherries dusted w/some of the flour. Did not frost, just dusted w/icing sugar. Really, really good!"

thermopolis User ID: 5745720 113875
Reviewed Jan. 7, 2011

"Fantastic and showy cake..the best ever!!!"

Harrismr User ID: 5723800 191342
Reviewed Dec. 29, 2010

"I used almond instead of vanilla and more cherries than called for and this cake was delicious! Moist and dense, just like pound cake should be!"

Lona Mat User ID: 5702541 115311
Reviewed Dec. 16, 2010

"I think this cake was awesome. It was easy to make and it didn't cost alot to make. The moisture of the cake was great and it tasted wonderful."

Veona User ID: 1721457 193999
Reviewed Dec. 9, 2010

"I served this for church coffee hour, it was a hit. Three women asked for the recipe. I cut it thin as it is heavy texture. Easy to make"

barb33 User ID: 1496095 131333
Reviewed Nov. 2, 2010

"No baking power; or is it self-rising flour?

heavy soggy in center !!!"

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