Cherry Pound Cake Recipe

simply deLIZious baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to [Amazon.com or .ca, .co.uk, etc.]

Loaded with bite size pieces of maraschino cherries, made with cherry jello and topped with an easy cherry pound cake glaze, this ridiculously easy cherry pound cake recipe is just overflowing with rich cherry flavor.   It’s the perfect Valentine’s, Holiday or just any ole time dessert.

This recipe for cherry pound cake is simply an old fashioned buttermilk pound cake with a 3 ounce packet of Cherry Jello and maraschino cherries added.  You will love the sweet-sour flavor provided by the Cherry Jello and the burst of cherry flavor that comes from the maraschino cherry bites.  All of this topped with the sweet cherry glaze provides an explosive cherry bomb of flavor.

Homemade Cherry Pound Cake Recipe
Best Cherry Pound Cake Recipe

Ingredients In Easy Cherry Pound Cake Recipe

  • ½ cup shortening
  • ½ cup unsalted butter (preferably unsalted, but salted is fine also) room temperature
  • 2 cups granulated sugar
  • 6 eggs room temperture
  • 1 teaspoon vanilla extract
  • 3 ounces cherry jello
  • 1 cup buttermilk room temperature
  • 3 cups all purpose flour sifted
  • ½ tsp salt
  • 2½ tsp baking powder
  • 20 ounces cherries
  • 1 – 2 tablespoons flour to toss with cherries, so cherries will not sink.
  • 1 cup powdered sugar sifted
  • 2 to 4 tablespoons cherry juice – set your juice aside when you cut your cherries.
maraschino cherry pound cake with cherry glaze.

How To Make Cherry Pound Cake

To Make Cherry Pound Cake

  • Preheat oven to 325℉
  • Grease and flour or spray a bundt pan (you can also use a 10 inch tube pan or (2) 5×9 loaf pans).
  • Cut your cherries into thirds. Blot them with a towel to remove some of the wetness. Make sure you save 4 tablespoons of cherry juice for the glaze.
  • Sift flour, salt and baking powder together and set aside.
  • Cream shortening and butter well.
  • Add sugar and mix until fluffy.
  • Mix eggs one at a time just until yellow mixes in the batter.
  • Add vanilla and mix in batter.
  • Add Cherry Jello to the flour mixture and whisk together.
  • Add dry ingredients alternately with buttermilk. Begin and end with flour mixture.
  • Toss cherries in flour. This should help them not sink to the bottom.
  • Pour batter in prepared pan. Should be about ⅔’s full.
  • Bake at 325℉ for 1 hour to 1 hour and 15 minutes.
  • Remove cake from oven and let cool 10 to 12 minutes.
  • Invert cake and release from pan.
  • Let cake cool completely.
  • Pour, spoon or drizzle glaze over cake.

To Make Cherry Pound Cake Glaze

  • Combine powdered sugar and cherry juice. Start with 2 tablespoons cherry juice and add until you reach desired thickness of glaze.
  • Pour, spoon or drizzle the glaze over your completely cooled pound cake.
Cherry Pound Cake Recipe Easy

Tools Used In Cherry Pound Cake Recipe

The Best Maraschino Pound Cake Recipe

Best Cherry Pound Cake Recipe Tips

  • I used (2) 10 ounce jars of maraschino cherries in my old fashioned cherry pound cake recipe.  This also provides more than enough maraschino cherry juice for the cherry pound cake glaze.
  • The prep time for this cherry cake does not include chopping the cherries.  To chop the cherries and dry them with a paper towel took about 10 to 15 minutes. 
  • You can make this into a cherry pound cake loaf recipe.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes for a yummy cherry pound cake recipe loaf.
  • It is best to use a stand mixer to mix this cake recipe.  However, a hand held mixer can be used.
  • You can also use frozen cherries for this easy cherry pound cake, but if using frozen cherries it’s best if they are thawed and drained first.  Also, if using frozen cherries there will be no cherry juice for the glaze.
  • Chop or dice your cherries into thirds.  Cherries are less likely to fall to the bottom of the pan while baking the smaller they are cut.  I cut my cherries in 2 pieces for this recipe and they sunk more than usual.  Please cut into thirds.
  • After cutting your cherries, lie the pieces on a paper towel or two and dry them the best you can.  I find this also helps them from sinking while baking.
  • Toss your cherries in 1 to 2 tablespoons of flour before folding them in the batter.  This also helps prevent them from sinking to the bottom of the pan while baking.
  • The brand of jello you use will decide the color of your cake.  Some brands will produce a white cake and others a pink cake.  If you want your cake to be pink or pinker, you can use a couple of drops of pink or red food coloring.
  • Fill your prepared pan about 2/3’s full with batter.  If you have to much batter, one word, cupcakes.  This extra batter can make 2 to 3 yummy cupcakes.
  • This cherry pound cake glaze is the a delicious cherry glaze for pound cake.  However, this pound cake is also an amazing cherry pound cake with no glaze or topping.
  • For this recipe for cherry glaze, start with 1 cup powdered sugar and 2 tablespoons cherry juice.  If the consistency is to thick add a small amount of cherry juice at a time until you reach desired consistency.
Cherry Cake Loaf

How To Store Cherry Pound Cake

You can keep this old fashioned cherry pound cake at room temperature, in an airtight container or a Ziploc Bag or wrapped in plastic wrap or aluminum foil from 3 to 4 days and in the fridge up to 7 days.

Can You Freeze Cherry Pound Cake?

One of my most very favorite things about pound cakes is they freeze so well.  Pound cakes, including this maraschino cherry pound cake, taste as good or maybe even better after serving some freezer time.

To store your pound cake in the freezer, wrap it in a layer of plastic wrap and then a layer of aluminum foil and place it in the freezer. You can also wrap it in a single layer of plastic wrap or aluminum foil and place it in a Ziploc Bag or an airtight container.  Pound cake can be frozen from 4 to 6 months.

The Best Cherry Pound Cake Recipe

Why This Is The Best Cherry Pound Cake Recipe

This is simply one of the very best cherry pound cake recipes.  This cherry masterpiece is both delicious and delightfully effortless.  It is a moist cherry pound cake recipe that is bursting with sweet, tart cherry flavor and it is such a simple and easy cherry pound cake to put together.  You will love the tantalizing cherry flavor, it’s simplicity and how your family and friends will fall head over heals in love with this maraschino cherry pound cake sensation.

If you have any comments or questions about this easy cherry pound cake recipe feel free to reach out via the comment section or the contact page. I would love to hear if you made it, or any of my other recipes, and what you think. 

I have linked to our related recipes below and I’m sure you will love them.

More Simple Pound Cake Recipes

Cherry Cake Loaf
Print Jump to Recipe Pin Recipe

Cherry Pound Cake Recipe

Mouthwateringly delicious cherry pound cake is loaded with pieces of maraschino cherries and topped with a sweet cherry pound cake glaze.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword pound cake, cherry pound cake, recipe for cherry pound cake,
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings 18 Slices
Calories 350kcal
Cost $8

Ingredients

Ingredients In Cherry Pound Cake Recipe

  • ½ cup shortening
  • ½ cup unsalted butter (salted is fine also) room temperature
  • 2 cups granulated sugar
  • 6 eggs room temperture
  • 1 tsp vanilla extract
  • 3 ounces cherry jello
  • 1 cup buttermilk room temperature
  • 3 cups all purpose flour sifted
  • ½ tsp salt
  • tsp baking powder
  • 20 ounces cherries
  • 1 – 2 tablespoons flour to toss with cherries, so cherries will not sink.

Ingredients In Cherry Pound Cake Glaze

  • 1 cup powdered sugar sifted
  • 2 to 4 tablespoons cherry juice set your juice aside when you cut your cherries.

Instructions

Instructions For Cherry Pound Cake Recipe

  • Preheat oven to 325℉
  • Grease and flour or spray a bundt pan (you can also use a 10 inch tube pan or (2) 5×9 loaf pans).
  • Cut your cherries into thirds. Blot them with a towel to remove some of the wetness. Save 4 tablespoons of cherry juice for the cherry glaze.
    20 ounces cherries
  • Sift flour, salt and baking powder together and set aside.
    3 cups all purpose flour, ½ tsp salt, 2½ tsp baking powder
  • Cream shortening and butter well.
    ½ cup shortening, ½ cup unsalted butter (salted is fine also)
  • Add sugar and mix until fluffy.
    2 cups granulated sugar
  • Mix eggs in one at a time just until yellow mixes in the batter.
    6 eggs
  • Add vanilla and mix in batter.
    1 tsp vanilla extract
  • Add Cherry Jello to the flour mixture and whisk together.
    3 ounces cherry jello
  • Add flour mixture alternately with buttermilk. Begin and end with flour mixture.
    1 cup buttermilk
  • Toss cherries in flour. This should help them not sink to the bottom.
    20 ounces cherries, 1 – 2 tablespoons flour
  • Pour batter in prepared pan. Should be about ⅔'s full.
  • Bake at 325℉ for 1 hour to 1 hour and 15 minutes.
  • Remove cake from oven and let cool 10 to 12 minutes.
  • Invert cake and release from pan.
  • Let cake cool completely.
  • Pour, spoon or drizzle glaze over cake.

Instructions For Cherry Pound Cake Glaze

  • Combine powdered sugar and cherry juice. Start with 2 tablespoons cherry juice and add until you reach desired thickness of glaze.
    1 cup powdered sugar, 2 to 4 tablespoons cherry juice
  • Pour, spoon or drizzle the glaze over your completely cooled pound cake.

Notes

  • The prep time above does not include chopping the cherries.  To chop the cherries and dry them with a paper towel took about 10 to 15 minutes. 
  • You can make this into a cherry pound cake loaf.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes for a yummy  cherry pound cake loaf.
  • It is best to use a stand mixer to mix this cake recipe.  However, a hand held mixer can be used.
  • You can also use frozen cherries for this easy cherry pound cake, but if using frozen cherries it’s best if they are thawed and drained first. 
  • Chop or dice your cherries into thirds.  Cherries are less likely to fall to the bottom of the pan while baking the smaller they are cut.  I cut my cherries in 2 pieces for this recipe and they sunk more than usual.  Please cut into thirds.
  • After cutting your cherries, lie the pieces on a paper towel or two and dry them the best you can.  I find this also helps them from sinking while baking.
  • Toss your cherries in 1 to 2 tablespoons of flour before folding them in the batter.  This also helps prevent them from sinking to the bottom of the pan while baking.
  • The brand of jello you use will decide the color of your cake.  Some brands will produce a white cake and others a pink cake.  If you want your cake to be pink or pinker, you can use a couple of drops of pink or red food coloring.
  • Fill your prepared pan about 2/3’s full with batter.  If you have to much batter, one word, cupcakes.  This extra batter can make 2 to 3 yummy cupcakes.
  • This cherry pound cake glaze is a delicious cherry glaze for pound cake.  However, this pound cake is also an amazing cherry pound cake with no glaze or topping.
  • For this recipe for cherry glaze, start with 1 cup powdered sugar and 2 tablespoons cherry juice.  If the consistency is to thick add a small amount of cherry juice at a time until you reach desired consistency.

Nutrition

Serving: 1slice | Calories: 350kcal

4 Comments

  1. Stacey Branger says:

    5 stars
    This is absolutely the most incredible cherry cake ever. Loved it and so did my clients. Marvelous. Didn’t change anything as it is perfect the way you created it. Thanks for sharing.

    1. Thanks so much for this encouraging comment. I thought this cherry pound cake was amazing and I’m so glad to hear someone else did also.

  2. Hello,The reason why I’m emailing you “What sized loaf pan is good for this recipe & How many would I need?”

    1. Great question. Use 2 9×5 loaf pans and fill 2/3’s full. You could have a bit of extra batter. If so, you can make a couple of cupcakes. This is really a good pound cake. The cherry Jello creates a mouthwatering cherry flavor. Thanks for your question. Enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.