Home › Recipe List › Cake › Cherry 7 Up Pound Cake recipe
Posted by Aimee 66 comments
Published: Mar 26, 2018 Last Updated: Sep 28, 2023
Jump to Recipe
Looking for a dessert to impress your family and friends? This Cherry 7 Up Pound Cake is packed with flavor and is beautiful too! This is THE BEST pound cake recipe you’ll make!
Readers love our cakes, and our cherry chip cupcakes are one of my personal favorites. Delicious frosting on a sweet chocolate cupcake!
Why This Recipe is Best
My good friend, Jocelyn, from the blog Grandbaby Cakes sent me her beautiful family photo album. Okay, I kid. It’s her gorgeous cookbook, aptly titled Grandbaby Cakes.
However, flipping through the pages I feel at times like I am snooping through her family history and secret family recipes!
Her recipes include stories and her stories include recipes. And there are plenty of family photos as well to draw you right in.
Jocelyn asked me to make one of her recipes, adding my own twist if I wanted. I was immediately drawn to her 7 Up Pound Cake.
My biggest change was I replaced the 7 Up with Cherry 7 Up and added in some maraschino cherries. Plus a heavier cherry glaze!
- The texture of this pound cake is perfectly moist and hearty
- The crust on the outside is just heavenly
- And that cherry flavor throughout is such a fun twist
And this is just one of many gorgeous recipes in her book. You should definitely go to Amazon and buy your own copy(it would make a GREAT gift for the holidays too).
Ingredient Notes
- Butter – I use unsalted butter in all of my baking so I can control the amount of salt in my recipes. Also, it’s important to let it soften on the counter.
- Eggs –I use 5 large eggs in this pound cake. They bind the dry and wet ingredients together so you get that dense, yet tender, old-fashioned pound cake texture.
- Cake Flour – Yes, it’s important. It creates the perfect texture and crumb when it comes to baking a cake.
- Cherry 7 Up – This replaces the baking soda in traditional pound cake recipes, adding pockets of air to your batter, along with a bit of citrus and cherry flavor.
- Maraschino Cherries – We are using the cherries in the cake batter, and also the juice from the jar in the glaze on top.
Easy Instructions
Step 1. Prep. Preheat oven to 315 and generously coat a large Bundt pan with cooking spray.
Step 2. Make batter. Beat the butter in a stand mixer with a whisk attachment for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl. Mixture will be very pale yellow and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Slowly add in flour and turn the mixer down to low to avoid over beating. Pour in the Cherry 7 Up and mix just until combined. Fold in the maraschino cherries.
Step 3. Bake and cool. Pour the batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert onto a serving plate and cool completely.
Step 4. Glaze. Put 1 cup of powdered sugar in each of 2 bowls. Add the maraschino cherry juice to one and the milk to the other bowl. Whisk each one until smooth. Pour the white glaze over the cake and then drizzle with the cherry glaze. Cut and serve!
Tips and Tricks
- Make sure you use alarge bundt cake, ortube pan. This is a a very large pound cake, and it rises high, so make sure you’re not using a pan that is too small.
- Once you’ve added in your flour do NOT overbeat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.
- Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing. And after one bite of this cake, you’ll say, “that’s the best and most perfect pound cake ever!”
- Save the juice in your jar of maraschino cherries! It not only gives the glaze the pretty pink color, but also the great flavor!
Recipe FAQs
What can I substitute for cake flour?
Cake flour is important for the texture in a pound cake, but you can make your owncake flour. Substitute 2 1/4 cups of all purpose flour plus 1/3 cup cornstarch for 3 cups cake flour.
Can I freeze pound cake?
Yes! To freeze this cake, wrap your cake slices in parchment paper, then in a ziploc freezer bag. Remove from freezer and place at room temperature to thaw. Freezing slices allows you to only pull out exactly what you need (or crave)!
Why is my pound cake heavy?
Be sure to beat butter and sugar at medium speed. Do NOT over beat the flour, add slowly and gently until combined.
More Cake Recipes
- Pina Colada Pound Cake
- Apple Pound Cake
- Lemon Crumb Coffee Cake
- Lemon Bundt Cake
- Cherry Margarita Pound Cake
Favorite Cake Recipes
See all Cake recipesThe Best Easter Cake Recipe
Black Forest Cake Recipe
Pina Colada Pound Cake Recipe
Chocolate Mayonnaise Cake Recipe
Cherry 7 Up Pound Cake
4.88 from 8 votes
By: Aimee
Cherry 7 Up Pound Cake is a classic, yet decadent treat. The crunchy crust with the sweet glaze makes this cake irresistible!
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 12 servings
Equipment
Ingredients
For the Cake:
- 1 ½ cups unsalted butter softened
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 3 cups cake flour
- ½ cup Cherry 7 Up
- ½ cup maraschino cherries stems removed, patted dry
For the glaze:
- 2 cup powdered sugar divided
- 3 Tablespoons maraschino cherry juice
- 2 Tablespoons milk
Instructions
Preheat oven to 315 F. (yes, it’s a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.
Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.
For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.
Notes
- Once you’ve added in your flour do NOT overbeat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.
- Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing. And after one bite of this cake, you’ll say, “that’s the best and most perfect pound cake ever!”
- Save the juice in your jar of maraschino cherries! It not only gives the glaze the pretty pink color, but also the great flavor!
- To freeze this cake, wrap your cake slices in parchment paper, then in a ziploc freezer bag. Remove from freezer and place at room temperature to thaw. Freezing slices allows you to only pull out exactly what you need (or crave)!
Nutrition
Calories: 499kcal, Carbohydrates: 79g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Cholesterol: 104mg, Sodium: 184mg, Fiber: 1g, Sugar: 58g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
This stunning Cherry 7Up Pound Cake recipe was originally published in September 2015 and has been updated in March 2018.
