Cherry Pound Cake Recipe

Name: Cherry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/2 cup (1 stick) butter, softened; 1-1/2 cups granulated sugar; 4 eggs; 2 cups flour; 1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin; 1-1/2 tsp. CALUMET Baking Powder; 1/2 cup chopped drained maraschino cherries (about 20); 1 cup powdered sugar; 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 12 whole maraschino cherries, drained; 1 oz. BAKER'S Semi-Sweet Chocolate, melted

Servings: persons

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1-1/2 cups granulated sugar
4 eggs
2 cups flour
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1-1/2 tsp. CALUMET Baking Powder
1/2 cup chopped drained maraschino cherries (about 20)
1 cup powdered sugar
2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
12 whole maraschino cherries, drained
1 oz. BAKER'S Semi-Sweet Chocolate, melted

1
Preheat oven to 350F.
2
Line 9-inch square baking pan with parchment paper.
3
Grease paper; set aside.
4
Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended.
5
Add eggs, 1 at a time, mixing well after each addition.
6
Gradually add flour, beating on low speed after each addition until well blended.
7
Add dry gelatin mix and baking powder; mix well.
8
Stir in chopped cherries.
9
Pour into prepared pan.
10
Bake 1 hour or until toothpick inserted in center comes out clean and top is golden brown.
11
Cool 5 min.
12
Invert cake onto wire rack; remove pan.
13
Cool cake completely.
14
Mix powdered sugar and lemon juice; spread over top and sides of cake.
15
Dip whole cherries halfway into melted chocolate; let excess chocolate drip off.
16
Place on waxed paper-covered baking sheet.
17
Let stand at room temperature or refrigerate until chocolate is firm.
18
Arrange decoratively over cake.
19
Microwave any remaining melted chocolate just until of drizzling consistency.
20
Drizzle over top of cake.

1013

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, 1/2 cup (1 stick) butter, softened, 1-1/2 cups granulated sugar, 4 eggs, and more.

Yes, Cherry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Pound Cake

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