Cherry Almond Pound Cake

Cherry Almond Pound Cake

23
Randy 5

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

2 h servings 189 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

23
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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.

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 w...

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 de...

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!

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.

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

This is AMAZING!!!!!

I made this cake and cooked it in a bundt pan. It came out beautifully. I pureed the cherry and cut down on the water. Tasty!