Amazing Cherry Pound Cake – This easy to make maraschino cherry cake is is gorgeous and so delicious!  This cherry pound cake is made completely from scratch and packed with tons of buttery cherry flavor!  The best cherry cake you’ll ever make!

Cherry Pound Cake

Well, what happens when you have a giant jar of maraschino cherries lying around, and can’t remember why on earth you ever purchased them?  Cherry cake, of course!

I do like to keep cherries around to make Shirley Temple drinks for the kids.  And, ya know, to occasionally pop them into an adult beverage like this Holiday Mimosa Punch! But, now it’s definitely baking season, and I thought a super decadent cherry cake would be the perfect thing to go along with our Christmas dinner this year.

Cherry Pound Cake

I’ve always loved a good pound cake.  It’s like the ultimate buttery treat, even the frozen ones that you can just pick up at the store!  But, there is something about a homemade cake that always tastes about a million times better, let’s be honest.

If you haven’t made a pound cake, or a bundt cake before it’s really surprisingly easy to do!  There are a few steps to follow that will ensure your cake turns out a winner.

  • First, you need to grease your bundt pan very well to make sure your cake doesn’t get stuck.  If you have the kind of cooking spray that contains flour (like Baker’s Joy) you can use that.  Otherwise, you’ll want to use about 1 Tablespoon of butter to grease the pan, then sprinkle in some flour and gently shake it around in the pan until all sides and nooks are coated.
  • Second, let your mixer do most of the work, but do take the time to whisk together your dry ingredients, and only add the eggs one at a time!  Even if it is super tempting to dump them all in at once!

Easy Cherry Pound Cake made in a bundt pan



Be sure to try out some of my other holiday treats like these Christmas Sprinkle cookies and this super easy Cinnamon Roll Cake!

5 from 5 votes

Cherry Pound Cake

Amazing Cherry Pound Cake - This easy to make maraschino cherry cake is is gorgeous and so delicious!  This cherry pound cake is made completely from scratch and packed with tons of buttery cherry flavor!  The best cherry cake you'll ever make!
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
Servings 12




  • 1 Cup Powdered Sugar
  • 3 Tablespoons Maraschino Cherry Juice



  • Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan and set aside.
  • In a large bowl with hand mixer or bowl of stand mixer, cream together the butter and sugar until pale yellow and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extract.
  • In a large bowl whisk together the flour, baking powder, and salt. Add the dry ingredients into the wet ingredients and mix just until combined. Mix in the sour cream.
  • Fold in the Cherries. Bake in preheated oven for 1 hour.


  • In a small bowl whisk together the powdered sugar and the cherry juice. Drizzle over the cooled cake.


Calories: 110kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!



Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. We don’t buy butter in sticks (Canada), may I ask how much, in metric or imperial, are 3 sticks of butter?

  2. 5 stars
    Very good recipe. Easy and delicious. Backed for 1 and a half hours. Definitely a keeper. I just do steps a little differently: creamed egg yolks with sugar and salt, then added softened butter, creamed all together, added vanilla and almond flavorings, then mixed sour cream with baking powder and added to the butter mixture, beating until combined. Then mixed in flour, then whipped egg whites to the firm picks and gently mixed them in the dough manually with spatula before mixing cherries.

  3. 5 stars
    Hello, I’ve made this 3 times! One of our favorite recipes! I’m just having trouble because every time I bake it, the amount of time it’s in the oven is different. I did an hour the first time and it took 1 hour and 45 mins. Then the second time I did it for an hour and a half, third time it was an hour and 35 mins.. any reason why?