Cherry Cream Cheese Pound Cake

Susan Bartley

By
@skbartley

Just one more of my creations for my friends at Hope's Table. They are my inspiration, I love them everyone!


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Rating:

Comments:

Serves:

8-12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 box
cherry chip cake mix
1 box
white chocolate instant pudding 4 serving size
4 oz
cream cheese, room temperature
4 Tbsp
unsalted butter
3 large
eggs
1/2 c
maraschino cherry juice
1/4 c
canola oil
3/4 c
chopped up maraschino cherries

CHERRY GLAZE

1 c
powdered sugar
3 Tbsp
maraschino cherry juice
1/2 tsp
cherry flavoring extract

Directions Step-By-Step

1
Preheat oven to 325 grease and flour or spray with no stick spray a bundt pan, tube pan or 2 loaf pans.
2
combine cake mix and the next 6 items in mixing bowl. Using the flat paddle beater, mix on low speed for 1 minute than on medium speed for 3 minutes.
DO NOT OVER MIX, Fold in cherries.
3
Batter will be thick. Pour into prepared pan and smooth with spatula. Bake for 60 minutes until golden brown and tooth pick inserted comes out clean, Cool in pan for about 15 to 20 minutes before turning out onto your serving plate.
4
While cake is cooling combine powdered sugar and cherry juice, I start with 2 tablespoons and add enough to make it syrupy, add cherry flavored extract. Drizzle over cooled cake serve and enjoy! Store in a covered cake taker.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American