Cherry Pecan Bundt Cake for #BundtAMonth

by Renee on April 3, 2013

Cherry Pecan Bundt Cake | Magnolia Days

Cherry, dear sweet cherry, how I love your flavor. Ever since I was a kid it has been my #1 choice. Remember when you got a sucker if you were good at the doctor? I would be extra good so I could get to pick. Yes, I always chose the cherry one. When I see a bowl of candy out, if chocolate isn’t available, you know what I’m grabbing. I was thrilled when I saw cherries are the theme for April #BundtAMonth. I decided I would bake this Cherry Pecan Bundt Cake.

I really enjoy maraschino cherries. My husband knows how much and he will give me his when he gets one in a drink or on a dessert. He will also let me have most of the frosting on a piece of cake we are sharing. I think little things like that have kept us together for 30 years. Well, there are big things too. And speaking of, this past Monday is the anniversary of us getting officially engaged. It was a short engagement as we were married in June.

Cherry Pecan Bundt Cake Slice | Magnolia Days

I chose Cherry Pecan Bundt Cake because of extra cherries I had. I bought a big jar to make a Chocolate Covered Cherry Cheesecake and didn’t use them all. I do want to bake a cake with fresh cherries at some point. Perhaps when I see them at the store or a farmers market I will bring some home and get to baking. A tart cherry cake does sound rather nice. Meanwhile I can enjoy this one filled with bits of cherries and pecans. It’s a dense cake like a typical pound cake. The cream cheese in it keeps it moist and contributes to the texture.

Ready for more cherry cakes? Look at these recipes by the talented and fabulous #BundtAMonth bakers:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use cherries – and bake us a Bundt for March
  • Post it before April 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

Cherry Pecan Bundt Cake

1 hour, 30 minutes

Makes 1 bundt cake, about 12 servings

Cherry Pecan Bundt Cake

  • 2 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup drained and chopped maraschino cherries
  • 8 ounces cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 4 eggs, at room temperature
  • 1 cup chopped pecans, divided

Preheat the oven to 325 degrees F. Grease and flour a 10 or 12 cup bundt pan. Sprinkle 1/2 cup chopped pecans in the pan and set aside.

In a small bowl, combine 2 cups flour, baking powder, and salt. Whisk to combine and set aside.

Spread the chopped maraschino cherries between paper towels to dry.

In a large bowl, add the cream cheese, butter, sugar, and vanilla. Beat using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape down bowl as needed.

Add the eggs, one at a time, mixing well after each addition.

Gradually add 2 cups of all-purpose flour mixing on medium speed until just combined. Do not over-mix.

In a small bowl, add the cherries, remaining 1/2 cup pecans, and 1/4 cup flour. Stir to coat cherries and pecans with flour. Fold mixture into batter.

Pour batter into prepared pan and bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

Cool cake in the pan for 10 minutes. Remove cake from pan by inverting it onto a cooling rack. Cool cake completely. Garnish with pecans and cherries. Slice, serve, and enjoy!

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Recipe adapted from one in the NordicWare Bundt Cookbook. (Affiliate link)

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{ 35 comments… read them below or add one }

The Ninja Baker April 3, 2013 at 5:51 am

Congratulations on almost 30 years of wedded bliss. A considerate maraschino cherry man is worth treasuring =) And so is your handsome Cherry Pecan Bundt Cake recipe!

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Renee April 4, 2013 at 1:36 pm

Thanks Kim!

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Paula @ Vintage Kitchen April 3, 2013 at 8:20 am

Such a simple cake with amazing flavors and texture. Those bits of pecans and cherries are so perfectly distributed Renee, love it! But those 30 years, wow, such a milestone! Congrats my friend (and to your husband to!)

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Renee April 4, 2013 at 1:36 pm

Thanks Paula! It’s a big year for us and I’m looking forward to a lot more years with my husband.

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Heather @girlichef April 3, 2013 at 9:32 am

Cherries have always, always been my favorite fruit – I want to devour a slice of every one of those cakes!

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Renee April 4, 2013 at 1:35 pm

This event has really put me in the mood for all kinds of cherries and cakes. It is such a talented group of bakers.

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Anita at Hungry Couple April 3, 2013 at 9:44 am

Mmm…cream cheese and cherries. Yummy! Brian always gives me his maraschino cherries from drinks, too. :)

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Renee April 4, 2013 at 1:34 pm

Oh yea, cream cheese. What a delightful ingredient for cakes (pound cakes especially).

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Tara April 3, 2013 at 10:49 am

That looks so good, yummy!! I sure could use a slice now as there is no food in the house!!

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Renee April 4, 2013 at 1:34 pm

So funny to hear another food blogger doesn’t have any food in the house. It happens to me occasionally too.

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Tara April 5, 2013 at 9:29 am

It is an unusual occurrence but we just got back from Florida. Still haven’t done a lot of meal planning. Too much on the go right now!!

Lora @cakeduchess April 3, 2013 at 11:22 am

Maraschino cherries remind me of being a kid again. Love, love your cherry pecan bundt and would really love a slice now with a hot cup of coffee.

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Renee April 4, 2013 at 1:33 pm

Thanks Lora and I’m glad I could bring back memories of when you were a kid.

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Anne@FromMySweetHeart April 3, 2013 at 11:34 am

Renee…your cake slices look so pretty….the maraschino cherries give it such a bright color! I love maraschino cherries, too…and love to use them in baking because of their sweetness. And great to pair them with the salty pecans. LOVE this cake! : )

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Renee April 4, 2013 at 1:32 pm

Thanks Anne! I agree the cherries do have a nice bright pop of color in the cake.

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Katherine G April 3, 2013 at 11:58 am

This looks so delicious!!!

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Renee April 4, 2013 at 1:31 pm

Thanks Katherine!

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Stacy April 3, 2013 at 12:57 pm

Another beautiful cake, Renee! You always have the prettiest set up for your photos too. I love that glass of milk and your colorful napkin.

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Renee April 4, 2013 at 1:31 pm

Thanks so much Stacy. I appreciate your very kind words on my photography.

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Carla April 3, 2013 at 7:45 pm

Yes cherry is always my go-to candy flavor when it’s not chocolate! That and lemon. Love the sound of this cake and cant wait to make it! Seriously if I wasn’t half dead on my couch right now, I’d run into the kitchen and make this tonight….

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Renee April 4, 2013 at 1:31 pm

Thanks Carla! Go team cherry!

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veronica gantley April 4, 2013 at 8:47 am

Thirty years is a milestone. The hubster and I are almost at 20. I love your bundt. I love the flecks of both the cherry and pecans. It looks so moist and delicious. The photos are stunning as usual.

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Renee April 4, 2013 at 1:30 pm

Thanks Veronica! It’s been a great 30 years and I’m looking forward to another 30 with my dear husband.

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Laura April 4, 2013 at 7:08 pm

Wow that is some really nice photo styling on the top picture. Gorgeous. And congrats on your engagement/marriage/happiness! :)

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Renee April 6, 2013 at 10:37 am

Thanks Laura!

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Nancy @ gottagetbaked April 5, 2013 at 5:54 pm

Beautiful photos as always, Renee, and this cake looks fantastic! I love that this recipe uses cream cheese – yum. I used to ADORE chocolate covered maraschino cherries when I was a kid. I’d slowly savour them first by biting a hole into the chocolate shell, sucking out the cherry juice and then digging the innards out. I’d have sugar ‘n chocolate all over my face and hands but it was worth the mess. And congratulations on such a huge milestone with your husband! I can’t wait to see what you have planned when your wedding anniversary rolls around in June.

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Renee April 6, 2013 at 10:36 am

Thank you so much Nancy for your kind words on my photos. I can see eating the chocolate covered cherries the way you did winding up being a big mess. Those kind of messes are worth it when the food is so good.

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Hezzi-D April 5, 2013 at 8:50 pm

I love how bright the cherries look with the crunchy pecans…yum!

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Renee April 6, 2013 at 10:33 am

Thank you Heather!

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Joyce@MommyTalkShow April 6, 2013 at 8:32 am

This sounds amazingly delicious.
Off to check out the other #BundtAMonth recipes!

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Renee April 6, 2013 at 10:33 am

Thanks Joyce!

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Rosie @ Blueberry Kitchen April 6, 2013 at 7:23 pm

Your bundt cake looks gorgeous! It sounds delicious too!

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sara April 7, 2013 at 4:17 pm

Yum, so pretty! Love this cake…the pops of red cherries are gorgeous!

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Renee April 10, 2013 at 1:53 pm

Thanks Sara!

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Katherine G April 8, 2013 at 8:50 am

This cake looks so delicious!!

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