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Cherry Pecan Bundt Cake | Magnolia Days

Cherry Pecan Bundt Cake

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.
Course Dessert
Cuisine American Southern
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Renee

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

  1. 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.
  2. In a small bowl, combine 2 cups flour, baking powder, and salt. Whisk to combine and set aside.
  3. Spread the chopped maraschino cherries between paper towels to dry.
  4. 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.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Gradually add 2 cups of all-purpose flour mixing on medium speed until just combined. Do not over-mix.
  7. 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.
  8. 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.
  9. 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.