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Cherry Cream Cheese Cake

"This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer."
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servings 418 cals
Original recipe yields 14 servings (1 tube cake)


  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
  3. Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
  4. Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

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Read all reviews 29
  1. 30 Ratings

Most helpful positive review

Excellent and five stars with some seemingly minor, but significant tweaks. If others have complained this is dry, it's not just that there's too much flour, but too little sugar! Sugar does m...

Most helpful critical review

I made this in addition to pumpkin pies for Thanksgiving. I give this only 3 stars because it was very dry. I have to agree with another reviewer that there is too much flour. I would make th...

Most helpful
Most positive
Least positive

Excellent and five stars with some seemingly minor, but significant tweaks. If others have complained this is dry, it's not just that there's too much flour, but too little sugar! Sugar does m...

I love this easy to make cherry cake. I made a couple of adjustments to mine. I added more cherries (red & green) and also 1/2 cup sour cream or little more. Turned out excellent. Baked in bundt...

My family and friends loved this cake! It was easy to make (my cakes often fall- this one did not!)It was very moist and taisty! It did take a while to cook, but it was worth the wait!

Thank you for saving my day!! I have been looking for this recipe and finally found it. My mother and I used to make it at Christmas every year. We would make it in a bundt pan and also in in...

Wonderful cake and easy to make. I reduce the sugar to 1cup, as I don't like too sweet, and it turn out just nice. Thanks!

Thank you Carol. What a wonderful cake! I made it last night for a birthday party at work today. Everyone loved it! Received lots of request for the recipe.

You do need to make some adjustments (thanks naples34102 for the suggestions!!!) Flour: 1 and 3/4 cups Baking Powder: 1tsp Sugar: 2 cups AMAZING. Moist, subtly sweet, nutty and delicious!

The cake itself is very moist, heavy and delicious! I did not have cherries so I made it as written and spooned canned strawberries on the cake after I poured it into the pan. It was very good...

Instead of vanilla I used almond extract, it was perfect, next time I will decrease the flour, it was a bit dry. I also used the juice of the cherries to make my frosting.