Cherry Pecan Cake

Why You’ll Love This Recipe

I love this cake because cherries and pecans create a delicious contrast. The cherries bring sweetness and a slightly tart fruitiness, while the pecans add a toasted, buttery crunch.

I also appreciate how straightforward the batter is to prepare. I don’t need complicated decorating techniques or specialty equipment to make a cake that looks inviting when sliced.

Another reason I make this recipe is its versatility. I can use fresh or frozen cherries, add almond or vanilla flavoring, or finish the cake with a simple glaze. It works equally well as an everyday treat or a dessert for a special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 1 cup sour cream
• 1 1/2 cups pitted cherries, halved or chopped
• 1 cup chopped pecans
• 1 tablespoon all-purpose flour, for coating the cherries

For the Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or fresh lemon juice
• 1/2 teaspoon vanilla extract
• Chopped pecans, for garnish
• Cherries, for garnish

Directions

I preheat my oven to 350°F (175°C). I grease and flour a 10-inch Bundt pan thoroughly, making sure I coat all the grooves so the cake releases easily after baking.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. I set the dry ingredients aside while I prepare the batter.

In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes pale, light, and fluffy. I usually give this step several minutes because properly creamed butter helps give the finished cake a tender texture.

I add the eggs one at a time, beating after each addition. I then mix in the vanilla extract and optional almond extract.

I gradually add the dry ingredients to the butter mixture, alternating with the sour cream. I begin and finish with the dry ingredients and mix only until everything is combined.

I toss the prepared cherries with 1 tablespoon of flour. I find that a light flour coating helps keep the fruit suspended throughout the batter rather than allowing it all to settle toward the bottom.

I gently fold the cherries and chopped pecans into the batter with a spatula. I avoid excessive mixing at this point because I want the cake to remain tender.

I spoon the batter evenly into my prepared Bundt pan and smooth the surface.

I bake the cake for approximately 50–60 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.

I let the cake cool in the pan for about 15 minutes before carefully turning it onto a wire rack. I leave it to cool completely before adding the glaze.

For the optional glaze, I whisk the powdered sugar, milk or lemon juice, and vanilla together until smooth. I add the liquid gradually until I reach a thick but pourable consistency.

I drizzle the glaze over the completely cooled cake and finish with additional chopped pecans or cherries if I want a decorative presentation.

Servings and Timing

I get approximately 12–16 servings from this Cherry Pecan Cake.

I allow around 20 minutes for preparation and 50–60 minutes for baking. I also give the cake about 1 hour to cool before glazing and serving.

• Prep time: 20 minutes
• Bake time: 50–60 minutes
• Cooling time: approximately 1 hour
• Total time: approximately 2 hours 10 minutes
• Servings: 12–16

Variations

For a stronger almond flavor, I add almond extract to the batter and finish the cake with an almond-flavored glaze. I find that almond works especially well with cherries.

When I want deeper nutty flavor, I toast the pecans before adding them. I spread them on a baking sheet and toast them briefly until fragrant, then let them cool completely before folding them into the batter.

For a chocolate variation, I add semisweet or dark chocolate chips along with the cherries and pecans. Chocolate, cherries, and nuts give the cake a richer dessert-like character.

I can also replace some of the cherries with dried cherries. For a softer texture, I soak the dried fruit briefly in warm water or fruit juice and drain it thoroughly before adding it.

For a citrus variation, I add fresh orange or lemon zest to the batter. The citrus helps brighten the rich pecan flavor and complements the cherries.

When I want a simpler cake, I leave off the glaze and finish the cooled cake with a light dusting of powdered sugar.

Storage/Reheating

I store the completely cooled Cherry Pecan Cake in an airtight container at room temperature for up to 2 days.

For longer storage, I refrigerate it for up to 4–5 days. I like to bring refrigerated slices to room temperature before serving because the cake becomes softer and its flavors are more noticeable.

I can also freeze individual slices for up to 2–3 months. I wrap each piece tightly and place the wrapped slices in a freezer-safe container or bag. I thaw them overnight in the refrigerator or for a few hours at room temperature.

I usually serve this cake at room temperature, so reheating isn’t necessary. When I want a slightly warm slice, I microwave it for about 10–15 seconds. I avoid overheating it because that can dry out the cake.

FAQs

Can I use frozen cherries for Cherry Pecan Cake?

Yes. I can use frozen cherries when fresh cherries aren’t available. I thaw them completely, drain away excess juice, and pat them dry before coating them lightly with flour and folding them into the batter.

Should I toast the pecans before adding them?

I don’t have to toast the pecans, but I often do because it intensifies their flavor and gives them a slightly crisper texture. I make sure they cool before adding them to the cake batter.

How do I stop the cherries from sinking to the bottom?

I drain and dry the cherries well, cut very large cherries into smaller pieces, and lightly coat them with flour. I also fold them into the batter gently rather than mixing them excessively.

Can I make Cherry Pecan Cake ahead of time?

Yes. I can bake the cake a day before serving it. Once it has cooled completely, I store it tightly covered and add the glaze either after cooling or shortly before serving. I find that the cake remains moist and flavorful when prepared in advance.

Can I make this cake without pecans?

Yes. I can simply leave out the pecans if I want a nut-free version. I can also replace them with another suitable nut, such as walnuts or almonds, when I want a different flavor and texture.

Conclusion

Cherry Pecan Cake combines sweet, juicy cherries with buttery pecans in a soft and tender cake that I can serve for almost any occasion. I especially enjoy the contrast between the moist crumb, fruity cherries, and crunchy pieces of pecan throughout every slice.

Cherry Pecan Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cherry Pecan Cake is a rich, tender Bundt cake filled with sweet cherries and buttery, crunchy pecans. Serve it simply with powdered sugar or finish it with a smooth glaze for a beautiful dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12–16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 1 cup sour cream
• 1 1/2 cups pitted cherries, halved or chopped
• 1 cup chopped pecans
• 1 tablespoon all-purpose flour, for coating the cherries
• 1 cup powdered sugar, for the optional glaze
• 2–3 tablespoons milk or fresh lemon juice, for the optional glaze
• 1/2 teaspoon vanilla extract, for the optional glaze
• Chopped pecans, for garnish
• Cherries, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure all the grooves are coated.
2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar for several minutes until pale, light, and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and the almond extract, if using.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and finish with the dry ingredients and mix only until combined.
6. Toss the prepared cherries with 1 tablespoon flour until lightly coated.
7. Gently fold the cherries and chopped pecans into the batter with a spatula, taking care not to overmix.
8. Spoon the batter evenly into the prepared Bundt pan and smooth the surface.
9. Bake for 50–60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
10. Cool the cake in the pan for about 15 minutes, then carefully turn it onto a wire rack and allow it to cool completely.
11. For the optional glaze, whisk the powdered sugar, 2–3 tablespoons milk or lemon juice, and 1/2 teaspoon vanilla extract until smooth and thick but pourable.
12. Drizzle the glaze over the completely cooled cake. Garnish with additional chopped pecans or cherries if desired before slicing and serving.

Notes

• Frozen cherries can be used if thawed completely, thoroughly drained, and patted dry before coating with flour.
• Lightly coating the cherries with flour helps keep them distributed throughout the cake.
• Toast the pecans before adding them for a deeper nutty flavor and slightly crisper texture.
• For stronger almond flavor, use the optional almond extract and add almond extract to the glaze.
• Semisweet or dark chocolate chips can be folded into the batter for a chocolate-cherry variation.
• Dried cherries can replace some of the fresh cherries. Soak them briefly in warm water or fruit juice and drain thoroughly before using.
• Fresh orange or lemon zest can be added to the batter for a brighter citrus flavor.
• For a simpler finish, omit the glaze and dust the cooled cake with powdered sugar.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4–5 days.
• Freeze well-wrapped individual slices for up to 2–3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 410 kcal
• Sugar: 34 g
• Sodium: 190 mg
• Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 75 mg