Cherry Almond Pound Cake Recipe - Allrecipes.com
Cherry Almond Pound Cake Recipe
  • READY IN 2 hr

Cherry Almond Pound Cake

Recipe by  

"The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds."

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
  2. Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
  4. Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2009

This sold well at the bake sale this week. I also used cheery juice to make the glaze and sprinkled sliced almonds on the top to make it pretty.

 
Most Helpful Critical Review
Jan 29, 2010

This was just OK for me. I personally think a boxed plain cherry chip cake is better than this! sorry.

 
Apr 14, 2009

This disappeared quickly at a family Easter dinner today. I thought this would be a dense cake, but it was actually light and moist (which I liked). I will bake it in a sheet pan next time & cut in small squares. For the glaze, I used some juice from a jar of cherries rather than water. The juice made it a pretty pink color. Since it was for Easter, I sprinkled the cake with coconut and decorated with some jellybeans. Thanks for sharing your yummy & easy recipe, Randy!

 
Mar 22, 2011

I needed a quick dessert today using a random box cherry chip cake mix I had in my pantry. I made my own cherry pie filling from two cans of dark cherries I had in my pantry (bought cheap last week for .99 a can at Grocery Outlet) with water, lemon juice, sugar, a bit of vanilla extract and cornstarch. When I made the glaze, I added a tablespoon of butter and a pinch of salt, just like Grandma taught me for a quick glaze. I was able to use a boxed cake mix I had for a while that I really wanted to jazz up and two cheap cans of cherries, which helps me in the long run when we move in a couple months. I appreciate you sharing your dessert, Randy. This was great with a scoop of vanilla bean ice cream. Next time, I might take Lilcat's suggestion and use either grenadine or marachino cherry juice to make the glaze instead of almond extract. I think that's a fabulous idea.

 
Oct 19, 2009

I made this recipe as it is. My husband ate three pieces of this just as soon as it was cooled off. He LOVED it. I will definitely be making this again, also brought some into work and it was devoured that day!

 
Jun 01, 2009

Yummy! This was very simple to make and my family loved it! It was a lot lighter than I expected and it wasn't overly sweet either which was very nice. Thanks for the recipe!

 
Jun 17, 2009

I am giving this 5 stars because it was so, so easy. I didn't use the glaze because I didn't think it needed it. Next time I will try the strawberry cake mix and strawberry pie filling.

 
Dec 14, 2009

This is AMAZING!!!!!

 

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Nutrition

  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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