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Cherry 7 Up Pound Cake Recipe

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 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings: 12 servings
Calories: 499 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
  2. 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.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Information

Calories 499kcal (25%) Carbohydrates 79g (26%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Cholesterol 104mg (35%) Sodium 184mg (8%) Fiber 1g (4%) Sugar 58g (116%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 499

% Daily Value*

Calories 499kcal 25%
Carbohydrates 79g 26%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 7g 41%
Cholesterol 104mg 35%
Sodium 184mg 8%
Fiber 1g 4%
Sugar 58g 116%

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