Description
A delightful and moist pound cake infused with cherry soda, topped with fresh strawberries and a sweet glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 cup cherry soda (like Cheerwine or Cherry 7UP)
- 5 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional, for extra cherry flavor)
- 1 tsp baking powder
- ½ tsp salt
- Red or pink food coloring (optional, for a brighter look)
- 1 cup diced fresh strawberries (or cherries)
- ½ cup crushed shortbread cookies or vanilla wafers
- ½ cup powdered sugar
- 2–3 tbsp milk (for glaze)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- Cream butter, oil, and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and almond extract.
- Whisk flour, baking powder, and salt separately.
- Alternate adding dry ingredients with cherry soda until batter is smooth.
- Add food coloring if you want a more vibrant pink/red cake.
- Pour batter into bundt pan.
- Bake 65–75 minutes, until a toothpick comes out clean.
- Let cool in pan 15 minutes, then invert onto a plate to cool fully.
- In a bowl, whisk powdered sugar, milk, and vanilla into a glaze.
- Sprinkle crushed cookies over the cake.
- Drizzle glaze on top.
- Finish with diced strawberries or cherries.
- Slice thick wedges and serve with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of food coloring based on desired cake color.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg