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Cherry Cream Cheese Cake
Prep
0 mins
Cook
0 mins
Servings
14
Difficulty
Easy
This Cherry Cream Cheese Cake is one of my absolute favorite desserts to make because it comes together so easily, even for a busy weeknight. The combination of rich cream cheese and sweet candied cherries creates this wonderful flavor that feels fancy but honestly requires minimal effort. I love that cream cheese brings not only incredible creaminess but also beneficial probiotics that support digestion. Plus, the pecans add such a lovely texture and contain heart healthy fats. This cake never fails to impress guests, and the best part is that most people already have these basic ingredients on hand, so you won't need to make a special trip to the store.
Ella x
Ingredients
- 11 (8 ounce) package cream cheese, softened
- 11 cup butter, softened
- 11 ½ cups white sugar
- 11 ½ teaspoons vanilla extract
- 44 eggs
- 22 ¼ cups all-purpose flour
- 11 ½ teaspoons baking powder
- ⅛ teaspoon salt⅛ teaspoon salt
- 11 cup candied cherries, halved
- ¼ cup all-purpose flour¼ cup all-purpose flour
- ½ cup chopped pecans½ cup chopped pecans
Detail level
Instructions
- 1
Preheat oven to 325 degrees F (165 degrees C).
- 2
Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
- 3
Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
- 4
Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.
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