Cream Cheese Pound Cake with Cherries & Orange

Why You’ll Love This Recipe

I love the texture of this pound cake. Cream cheese creates a moist, velvety crumb, while butter provides the traditional richness I expect from a classic pound cake.

The combination of cherries and orange is another reason I enjoy making it. The cherries provide little pockets of sweetness throughout the cake, while orange zest adds a fresh citrus aroma that balances the rich batter.

I also appreciate that this cake doesn’t need an elaborate decoration. I can serve it plain, dust it lightly with powdered sugar, or finish it with a simple orange glaze.

Ingredients

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

For the Pound Cake

• 1 1/2 cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 3/4 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 1/2 cups pitted cherries, halved or chopped
• 1 tablespoon all-purpose flour, for coating the cherries

For the Orange Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon finely grated orange zest

Directions

I preheat my oven to 325°F (165°C). I generously grease and flour a 10-inch Bundt or tube pan, making sure I reach all the corners so the finished cake releases easily.

I place the softened butter and cream cheese in a large mixing bowl and beat them together until completely smooth and creamy. I gradually add the granulated sugar and continue beating until the mixture becomes noticeably lighter and fluffy.

I add the eggs one at a time, mixing well after each addition. I scrape down the sides and bottom of the bowl occasionally so everything combines evenly.

Next, I mix in the vanilla extract, fresh orange zest, and orange juice.

In a separate bowl, I whisk the flour and salt together. I gradually add the dry ingredients to the cream cheese mixture, mixing on low speed just until everything is incorporated. I avoid overmixing because I want the finished pound cake to remain tender.

I gently toss the cherries with 1 tablespoon of flour. I find that this light coating helps keep the fruit distributed throughout the batter instead of allowing all the pieces to sink toward the bottom.

I fold the cherries gently into the batter with a spatula.

I spoon the batter evenly into my prepared pan and smooth the top. I gently tap the pan against the counter a couple of times to remove any large pockets of air.

I bake the pound cake for approximately 75–90 minutes. I start checking toward the earlier end of that range because ovens can vary. I know the cake is ready when a wooden skewer inserted into the thickest part comes out clean or with only a few moist crumbs attached.

I let the cake cool in its pan for about 15–20 minutes before carefully turning it onto a wire rack. I allow it to cool completely before adding the glaze.

For the glaze, I whisk the powdered sugar with enough fresh orange juice to create a thick but pourable consistency. I stir in the orange zest and drizzle the glaze over the completely cooled cake.

Servings and Timing

I get approximately 12–16 slices from this pound cake, depending on how generously I cut each serving.

I allow about 20 minutes for preparation and 75–90 minutes for baking. My total preparation and baking time is approximately 1 hour 35 minutes to 1 hour 50 minutes, plus cooling time.

• Prep time: 20 minutes
• Bake time: 75–90 minutes
• Cooling time: about 1 hour
• Total time: approximately 2 hours 35 minutes to 2 hours 50 minutes, including cooling
• Servings: 12–16 slices

Variations

For a stronger citrus flavor, I increase the orange zest slightly and add a little extra zest to the glaze. I prefer adding zest rather than too much juice because it gives me concentrated orange flavor without adding excessive liquid to the batter.

When fresh cherries aren’t available, I can use frozen cherries. I thaw and drain them thoroughly before adding them because I don’t want excess moisture affecting the pound cake’s texture.

I can also use dried cherries for a sweeter and chewier variation. I like soaking them briefly in warm orange juice before draining and folding them into the batter.

For a cherry-almond variation, I replace some of the vanilla extract with almond extract. I find that almond, cherry, and orange work particularly well together.

When I want extra texture, I add chopped pecans, walnuts, or sliced almonds to the batter. I can also scatter toasted nuts over the orange glaze before it sets.

For a simpler presentation, I skip the glaze completely and dust the cooled cake with powdered sugar.

Storage/Reheating

I keep the pound cake in an airtight container at room temperature for about 2 days. Because it contains cream cheese and fresh fruit, I prefer refrigerating it when I want to store it longer.

In the refrigerator, I keep the cake tightly covered for up to 5 days. I bring individual slices to room temperature before serving because I find that the buttery texture and orange flavor are more noticeable when the cake isn’t refrigerator-cold.

I can also freeze the pound cake for up to 2–3 months. I prefer freezing individual slices because I can thaw only what I need. I wrap each slice tightly before placing it in a freezer-safe container.

I don’t usually need to reheat pound cake, but when I want a warm slice, I microwave it for about 10–15 seconds. I avoid overheating it because too much heat can dry out the crumb.

FAQs

Can I use frozen cherries in Cream Cheese Pound Cake?

Yes. I thaw the cherries completely and drain away as much excess liquid as possible. I pat them dry before lightly coating them with flour and folding them into the batter. This helps prevent extra moisture from affecting the cake.

Why did my cherries sink to the bottom of the cake?

Cherries can sink when they’re particularly large, wet, or heavy compared with the batter. I cut larger cherries into smaller pieces, dry them well, and lightly coat them with flour before folding them into the batter. A properly thick pound cake batter also helps hold the fruit in place.

Why does my cream cheese pound cake turn out dry?

I avoid overbaking and overmixing the batter. Once I add the flour, I mix only until it disappears into the batter. I also start checking the cake before the maximum baking time so I can remove it as soon as a skewer shows that the center is baked.

Can I make this pound cake without the orange glaze?

Absolutely. I can leave the cake completely plain or dust it with powdered sugar. The orange zest and juice inside the batter already provide citrus flavor, so the glaze is an optional finishing touch rather than an essential part of the recipe.

Can I make Cream Cheese Pound Cake ahead of time?

Yes. I actually like making pound cake a day before I plan to serve it. Once completely cooled, I wrap it well to preserve its moisture. I can add the orange glaze after cooling or closer to serving, depending on the presentation I want.

Conclusion

Cream Cheese Pound Cake with Cherries & Orange combines the buttery richness of traditional pound cake with juicy cherries and fresh citrus flavor. I love how the cream cheese keeps the crumb moist and tender while the orange zest prevents the cake from feeling overly heavy.

Cream Cheese Pound Cake with Cherries & Orange

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, buttery cream cheese pound cake with a moist, velvety crumb, sweet cherries, and bright fresh orange flavor. A simple orange glaze adds a sweet citrus finish that makes this cake perfect for brunch, holidays, or dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 75–90 minutes
• Total Time: 2 hours 35 minutes to 2 hours 50 minutes
• Yield: 12–16 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 3/4 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 1/2 cups pitted cherries, halved or chopped
• 1 tablespoon all-purpose flour, for coating the cherries
• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice, for the glaze
• 1/2 teaspoon finely grated orange zest, for the glaze

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan.
2. Place the softened butter and cream cheese in a large mixing bowl and beat until completely smooth and creamy.
3. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
4. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
5. Mix in the vanilla extract, 1 tablespoon orange zest, and 2 tablespoons fresh orange juice.
6. In a separate bowl, whisk together 3 cups all-purpose flour and the salt. Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed just until incorporated.
7. Toss the cherries with 1 tablespoon all-purpose flour until lightly coated, then gently fold them into the batter with a spatula.
8. Spoon the batter evenly into the prepared pan and smooth the top. Gently tap the pan against the counter a couple of times to release large air pockets.
9. Bake for 75–90 minutes, beginning to check the cake at 75 minutes. The cake is ready when a wooden skewer inserted into the thickest portion comes out clean or with only a few moist crumbs.
10. Cool the cake in the pan for 15–20 minutes, then carefully turn it onto a wire rack and allow it to cool completely.
11. To make the orange glaze, whisk the powdered sugar with 2–3 tablespoons fresh orange juice, adding enough juice to create a thick but pourable consistency. Stir in 1/2 teaspoon orange zest.
12. Drizzle the orange glaze over the completely cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

• For stronger citrus flavor, add a little extra orange zest to the batter or glaze rather than adding excessive liquid.
• Frozen cherries can be used if thawed, thoroughly drained, and patted dry before coating with flour.
• Dried cherries can be soaked briefly in warm orange juice, drained, and folded into the batter for a sweeter, chewier variation.
• For a cherry-almond variation, replace some of the vanilla extract with almond extract.
• Chopped pecans, walnuts, or sliced almonds can be added to the batter or sprinkled over the glaze.
• The glaze can be omitted and the cooled cake dusted with powdered sugar instead.
• Store in an airtight container at room temperature for about 2 days or tightly covered in the refrigerator for up to 5 days.
• Freeze well-wrapped cake or individual slices for up to 2–3 months.
• For a warm serving, microwave an individual slice for about 10–15 seconds.

Nutrition

• Serving Size: 1 slice
• Calories: 510 kcal
• Sugar: 45 g
• Sodium: 170 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 64 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 145 mg