If you’re a fan of classic pound cake, this Cherry Cream Cheese Pound Cake is a must-make dessert. Rich, dense, and ultra-moist, the homemade cream cheese batter is studded with sweet maraschino cherries and creamy white chocolate chips in every bite. Baked to golden perfection, this cherry pound cake is finished with a pretty pink cherry glaze that adds just the right touch of sweetness and eye-catching appeal. Perfect for holidays, brunch, potlucks, or anytime you’re craving a bakery-style pound cake with a fun cherry twist.

Easy Cherry Cream Cheese Pound Cake Recipe

I unapologetically love rich, buttery pound cakes in just about any flavor. There’s something timeless and comforting about their dense crumb and indulgent texture. The addition of cream cheese in this original recipe takes it to another level, creating an exceptionally moist cake with a velvety, creamy flavor that stays tender for days after baking.

Another reason pound cakes are such a favorite in my kitchen is their versatility. They freeze beautifully, making them perfect for baking ahead for gatherings or future treats. Depending on the flavor, slices can be layered into stunning trifles, toasted and topped with fresh fruit, or used as the base for an over-the-top ice cream sundae. A thick slice also works wonderfully in place of biscuits for a classic strawberry shortcake, proving that a good pound cake is never just a one-occasion dessert.

Checkout this quick list of key ingredient amounts you’ll need to make Cherry Cream Cheese Pound Cake: (Scroll down for full printable recipe card.)

Three Cup Flour – All purpose flour forms the base of the cake batter
Leavening – Baking powder and salt give rise to the cake while baking.
Sugar – Granulated sugar for sweetness.
Butter – One cup butter melts while baking adding to the rich flavor.
Cream Cheese – One 8 ounce block of full-fat cream cheese for a creamy texture to the cake’s structure.
Flavorings – Two teaspoons vanilla extract and one teaspoon almond extract.
Whole Eggs – Large eggs stabilize the batter and add moisture. Pound cakes use more eggs than a classic yellow cake.
Cherries – One jar of maraschino cherries give this cake its signature flavor.
Baking Chips – Creamy white chocolate chips expand the flavor.
Food Coloring – Liquid or gel food coloring to tint the batter. Pink or red food coloring.
Cherry Glaze – 1 1/2 cups powdered sugar (confectioners’ sugar) 2 Tablespoons heavy cream, reserved cherry juice.
Garnish – 16 maraschino cherries with stems and whipped cream for serving.

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How to Make the Best White Chocolate Cherry Cream Cheese Pound Cake Recipe

This version ranks near the top of my pound cake all-stars due to the combination of maraschino cherries and white chocolate. They complement one another so well and it has a pretty presentation.

Prepare Cake Pan Preheat the Oven – Preheat oven to 325 degrees f. Butter and flour a tube pan with a removable bottom.
Creamed Ingredients – Cream to combine softened butter, softened cream cheese, vanilla and almond extracts with a mixer on medium-high speed.
White Sugar – Gradually add the sugar beating to fully combine.
Add Eggs – Add the eggs one at a time beating well after each addition.
Dry Ingredients – In a separate bowl use a whisk to sift flour, baking powder and salt.
Combine – Add flour mixture to the creamed mixture on medium speed. Add a few drops of food coloring to the cake batter.
Chop Cherries – Fold into the batter by hand along with the white chocolate chips.
Pour Batter into Pan – Spread the batter evenly into the prepared pan.
Oven – Bake per the cooking time in the recipe until a toothpick inserted into the center comes back clean.
Cool Cake – Cool on a wire rack in the pan.
Make Glaze – Stir powdered sugar, heavy cream and reserved cherry juice. Drizzle over cake.
Serve – Garnish with whipped cream and maraschino cherries just before serving.

Kitchen Equipment to Make White Chocolate Cherry Pound Cake

A stand mixer or electric hand mixer.
Large bowl and medium bowl.
Balloon whisk.
Measuring cups and spoons.
Angel food pan (tube pan).
Chopping board and knife to prep the cherries.
Wire rack and rubber spatula.

Recipe Variations, Tips and Substitutions

Chocolate Chip Substitutions – You could use semi-sweet chocolate chips or milk chocolate chips in place of white chocolate chips in the batter.
Flour – You can make this cake with cake flour in place of all purpose flour.
Substitute for All Purpose Flour – You can also make your own cake flour substitute by removing two tablespoons flour from one cup of all-purpose flour and adding two tablespoons of cornstarch or arrowroot powder. Sift together and proceed with the recipe.
Dredge Cherries – Typically I recommend tossing fruit with flour prior to adding it to the batter. This cake is an exception. I actually want the liquid from th3e cherries to add to the cake’s flavor.
This Moist Pound Cake Has a Sweet Dense Texture – Pound cakes are dense by their very nature. This cake does have a small amount of leavening along with the eggs to add a lightness to the dense batter. That’s not necessarily typical of Southern pound cakes some are made with eggs alone.
Use a Large Bundt Pan or Tube Pan – You can use a large bundt pan to bake this chocolate cherry pound cake.

Adjust the Pink Color to Suit Your Taste

Make the Color as Bold as You Like – When tinting the cake batter, you can make it as pink as you like by adjusting the amount of food coloring you add to the batter. It doesn’t effect the taste of course, so if you prefer it could also be left out altogether. For me, I never grow tired of the reaction you get from people when you cut into a pink tinted cake. It makes this beauty incredibly fun to make and serve.
Tint the Glaze – The glaze is made with the juice from the cherries mixed with powdered sugar. To tint, add a few drops of pink food coloring. Repeat the process adding more or less, until the color suits your fancy.

Storage and Leftovers

Leftovers – Store glazed Chocolate Chip Cream Cheese Pound Cake in an airtight container in the refrigerator for up to one week.
Freezer – You can freeze this pound cake for up to 3 months wrapped in plastic wrap and aluminum foil.

More Southern Pound Cake Recipes to Make

Cake for dessert is a no brainer, right? If you’d like to try your hand at perfecting Southern pound cakes, I’ve got you covered! More of my fabulous pound cake recipes you may also like to try:

Famous Million Dollar Pound Cake is perfection for any occasion.
Lemon Lovers Pound Cake is a family recipe you’ll love.
Strawberry Pound Cake is drizzled with a vanilla cream glaze.
Chocolate Sour Cream Pound Cake made in a loaf pan.
Coconut Cream Pound Cake will delight your coconut lovers.
Citrus infused Orange Pound Cake.
Chocolate Chip Pound Cake from Love from the Oven.

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