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.
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:
- Black Forest Mini Bundt Cakes by Kim at Cravings of a Lunatic
- Cherry Blueberry Cheesecake Bundt by Stacy at Food Lust People Love
- Cherry Bundt Cake by Kate at Diethood
- Cherry Bundt Cake by Veronica at My Catholic Kitchen
- Cherry Filled Bundt Cake with Chocolate Cherry Drizzle by Heather at Hezzi D’s Books and Cooks
- Cherry Kirsch Bundt by Tara at Noshing With The Nolands
- Cherry Pecan Bundt Cake by Renee at Magnolia Days
- Chocolate Cherry Bundt Cake by Anuradha at Baker Street
- Chocolate Cherry Bundt Cake by Lora at Cake Duchess
- Chocolate Cherry Coke Cake by Jennie at The Messy Baker Blog
- Chocolate Cherry Dream by Kim at Ninja Baking
- Coconut Cherry Chip Bundt Cake by Anne at From My Sweet Heart
- Lemon Cherry Bundt Cake with Lemon Glaze by Anita at Hungry Couple
- Mahlab Vanilla Bundt Cake by Laura at The Spiced Life
- Spicy Cherry Yogurt Bundt Bake by Paula at Vintage Kitchen
- White Chocolate Black Cherry Yogurt Bundt Cake by Karen at In the Kitchen With KP
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
Ingredients
- 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 unsalted butter 2 sticks, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 4 eggs at room temperature
- 1 cup chopped pecans divided
Instructions
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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.
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In a small bowl, combine 2 cups flour, baking powder, and salt. Whisk to combine and set aside.
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Spread the chopped maraschino cherries between paper towels to dry.
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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.
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Add the eggs, one at a time, mixing well after each addition.
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Gradually add 2 cups of all-purpose flour mixing on medium speed until just combined. Do not over-mix.
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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.
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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.
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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!
Recipe Notes
A recipe for a cherry pecan cake baked in a bundt pan. This bundt cake is filled with maraschino cherries and pecans. Cream cheese gives it the texture of a pound cake.
Recipe adapted from one in the NordicWare Bundt Cookbook
The Ninja Baker says
April 3, 2013 at 5:51 amCongratulations 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!
Renee says
April 4, 2013 at 1:36 pmThanks Kim!
Paula @ Vintage Kitchen says
April 3, 2013 at 8:20 amSuch 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!)
Renee says
April 4, 2013 at 1:36 pmThanks Paula! It’s a big year for us and I’m looking forward to a lot more years with my husband.
Heather @girlichef says
April 3, 2013 at 9:32 amCherries have always, always been my favorite fruit – I want to devour a slice of every one of those cakes!
Renee says
April 4, 2013 at 1:35 pmThis event has really put me in the mood for all kinds of cherries and cakes. It is such a talented group of bakers.
Anita at Hungry Couple says
April 3, 2013 at 9:44 amMmm…cream cheese and cherries. Yummy! Brian always gives me his maraschino cherries from drinks, too. 🙂
Renee says
April 4, 2013 at 1:34 pmOh yea, cream cheese. What a delightful ingredient for cakes (pound cakes especially).
Tara says
April 3, 2013 at 10:49 amThat looks so good, yummy!! I sure could use a slice now as there is no food in the house!!
Renee says
April 4, 2013 at 1:34 pmSo funny to hear another food blogger doesn’t have any food in the house. It happens to me occasionally too.
Tara says
April 5, 2013 at 9:29 amIt 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 says
April 3, 2013 at 11:22 amMaraschino 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.
Renee says
April 4, 2013 at 1:33 pmThanks Lora and I’m glad I could bring back memories of when you were a kid.
[email protected] says
April 3, 2013 at 11:34 amRenee…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! : )
Renee says
April 4, 2013 at 1:32 pmThanks Anne! I agree the cherries do have a nice bright pop of color in the cake.
Katherine G says
April 3, 2013 at 11:58 amThis looks so delicious!!!
Renee says
April 4, 2013 at 1:31 pmThanks Katherine!
Stacy says
April 3, 2013 at 12:57 pmAnother beautiful cake, Renee! You always have the prettiest set up for your photos too. I love that glass of milk and your colorful napkin.
Renee says
April 4, 2013 at 1:31 pmThanks so much Stacy. I appreciate your very kind words on my photography.
Carla says
April 3, 2013 at 7:45 pmYes 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….
Renee says
April 4, 2013 at 1:31 pmThanks Carla! Go team cherry!
veronica gantley says
April 4, 2013 at 8:47 amThirty 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.
Renee says
April 4, 2013 at 1:30 pmThanks Veronica! It’s been a great 30 years and I’m looking forward to another 30 with my dear husband.
Laura says
April 4, 2013 at 7:08 pmWow that is some really nice photo styling on the top picture. Gorgeous. And congrats on your engagement/marriage/happiness! 🙂
Renee says
April 6, 2013 at 10:37 amThanks Laura!
Nancy @ gottagetbaked says
April 5, 2013 at 5:54 pmBeautiful 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.
Renee says
April 6, 2013 at 10:36 amThank 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.
Hezzi-D says
April 5, 2013 at 8:50 pmI love how bright the cherries look with the crunchy pecans…yum!
Renee says
April 6, 2013 at 10:33 amThank you Heather!
[email protected] says
April 6, 2013 at 8:32 amThis sounds amazingly delicious.
Off to check out the other #BundtAMonth recipes!
Renee says
April 6, 2013 at 10:33 amThanks Joyce!
Rosie @ Blueberry Kitchen says
April 6, 2013 at 7:23 pmYour bundt cake looks gorgeous! It sounds delicious too!
sara says
April 7, 2013 at 4:17 pmYum, so pretty! Love this cake…the pops of red cherries are gorgeous!
Renee says
April 10, 2013 at 1:53 pmThanks Sara!
Katherine G says
April 8, 2013 at 8:50 amThis cake looks so delicious!!