Cherry Almond Pound Cake

Cherry Almond Pound Cake

Randy 5

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

Ingredients 2 h {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 23

  1. 26 Ratings

crazycatlady -  "CCL"

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!


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.

Sarah Jo

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.