Cherry 7 Up Pound Cake recipe

Looking for a dessert to impress your family and friends? This Cherry 7 Up Pound Cake is packed with flavor and is beautiful too!

Cherry 7 Up Pound cake from Grandbaby cakes cookbook

Every day I am reminded that I am surrounded by talented friends. The food blogging world is HUGE. Millions of food blogs, and the field keeps growing.

Yet, somehow, I have found myself lucky enough to be among some of the most talented, kind, and truly remarkable people.

And every once in awhile, I just need to share this with you, my readers.

Cherry 7 up pound cake with cherry glaze

My good friend, Jocelyn, from the blog Grandbaby Cakes sent me her beautiful family photo album. Okay, I kid. It’s her gorgeous cookbook, aptly titled Grandbaby Cakes.

However, flipping through the pages I feel at times like I am snooping and lurking through her family history and her secret family recipes! With every recipe she tells a story.

And with every story, she shares a recipe. They really go hand in hand in this book. And soon, like me, you’ll be wanting to just read every entry. And many of the recipes include family photos!

So as she tells the story, you can picture the people because their photo is right there. It’s beautiful.

But you can’t sell cookbooks with just words and photos. You have to have great recipes, am I right? You would never buy a cookbook as a gift to someone if you didn’t like the recipes in it. Let me tell you a little about the recipe I made….

Big slices of Cherry 7up Pound cake recipe

Jocelyn asked me to make one of her recipes, adding my own twist if I wanted. I was immediately drawn to her 7 Up Pound Cake.

Two years ago I gave up drinking pop. I really didn’t have a huge addiction to pop (yes, it’s pop in this part of the country, you may call it soda or Coke?!), but I was suffering from some severe migraines and giving up artificial sweeteners in my diet pop was necessary.

So with that, I gave up drinking all pop. However, every once in awhile I get a craving for a lemon lime drink or a root beer.

Adding them to my baking and desserts is a great way to curb those cravings, haha!!

Like these apple dumplings with Mountain Dew!

I didn’t want to change much about her recipe, because I was totally curious to see how delicious it was on it’s own.

My biggest change was I replaced the 7 Up with Cherry 7 Up and added in some maraschino cherries. Plus a heavier, cherry glaze!

I need to be honest here….

Stunning Cherry 7 Up pound cake with maraschino cherry glaze

Best Pound Cake Recipe

I’m not just saying that because I know Jocelyn will stop over and read this. It really was amazing.

One of the biggest differences between this recipe and others is that Jocelyn doesn’t add a leavening agent to her recipe.

Instead, the extra long creaming process adds more air to the batter allowing the cake to rise significantly without help.

The crust on the cake had the most delicious texture, I don’t know how to even describe it!

I guess you’ll have to get on Amazon and buy your own copy (would make a GREAT gift for the holidays too).

How to make a 7Up Pound Cake with Cherry glaze

  • First, make sure you use a large bundt cake, or tube pan. This is a a very large pound cake, and it rises high, so make sure you’re not using a pan that is too small.
  • Second, use unsalted butter. I prefer to be able to determine how much salt I use in recipes, so I ALWAYS buy unsalted butter. Let it soften on your counter. When it’s time to beat the butter, you want to do so for a good couple minutes, then add in the sugar and salt and beat an additional 5-7 minutes, using an electric mixer with a whisk attachment. Scrape down the sides of the bowl periodically, and beat that butter until it’s soft, smooth, and very pale in color!
  • Cake Flour. Yes, it’s important. I know you’re going to ask me this question, and my answer when it comes to cakes, is always use cake flour. It creates the perfect texture and crumb when it comes to baking a cake. Just do it. You can also google how to make your own using regular flour and cornstarch.
  • Once you’ve added in your flour do NOT overbeat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.
  • Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing. And after one bite of this cake, you’ll say, “that’s the best and most perfect pound cake ever!”
  • Save the juice in your jar of maraschino cherries! It not only gives the glaze the pretty pink color, but also the great flavor!
  • To freeze this cake, wrap your cake slices in parchment paper, then in a ziploc freezer bag. Remove from freezer and place at room temperature to thaw. Freezing slices allows you to only pull out exactly what you need (or crave)!
Cherry 7 Up Pound Cake is a classic, yet decadent treat. The crunchy crust with the sweet glaze makes this cake irresistible!

More Cake Recipes

Yield: serves 12-16

Cherry 7 Up Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes

Cherry 7 Up Pound Cake is a classic, yet decadent treat. The crunchy crust with the sweet glaze makes this cake irresistible!


For the Cake:

  • 1 ½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 1 tsp kosher salt
  • 5 large eggs
  • 3 cups cake flour
  • ½ cup Cherry 7 Up
  • ½ cup maraschino cherries, stems removed, patted dry

For the glaze:

  • 2 cup powdered sugar, divided
  • 3 Tbsp maraschino cherry juice
  • 2 Tbsp milk


  1. Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
  2. In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.
  5. Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.
  6. For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
  7. Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 499Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 184mgCarbohydrates: 79gFiber: 1gSugar: 58gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Cherry 7 Up Pound Cake is a classic, yet decadent treat. The crunchy crust with the sweet glaze makes this cake irresistible!

This stunning Cherry 7Up Pound Cake recipe was originally published in September 2015 and has been updated in March 2018.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 26, 2018

Comments & Reviews

  1. I tried to bake this Cherry 7 Up Pound Cake twice, but  they failed and I throw them away.  I think preheat oven to 315 F. wasn’t worked out good. Disappointed me. 

    1. Mine stuck to the pan, too. And then became a crumbly mess. I wonder if high elevation has anything to do with it?

  2. This Bundt cake looks amazing and seems it taste amazing too. Definitely I have to make it. My question is why you use the wisk attachment to if the recipe requires butter? Is that makes a difference?

  3. Thank you for the lovely recipe. I couldn’t even keep it overnight as it was finished off so fast by my children and my niece. Please let us have some more of your wonderful recipes. If will be deeply appreciated. 

  4. Great cake! But, OMG! 3 cups of sugar! Really, really too much !!! I used half and it was perfect!
    Thank you and greetings from Italy

  5. Made this cake for daughter’s birthday. Came out ok, but I believe it needs vanilla extract added to recipe to enhance flavor. But very pretty cake.

  6. Are the cherries not chopped (or at least halved ) before adding to the batter? The pictures don’t even show cherries inside of the cake. I don’t want to start making this before I know how to do it!

    1. I added the cherries whole. It’s not very many of them, and since they sunk to the bottom they are all near the top of the cake (covered in icing). The cherry flavor comes more from the icing 🙂 ENJOY

  7. Pound cake is always a good idea in this household! We are looking forward to trying one with cherry flavor. My favorite family recipe is the sweet pickles my aunt made from store-bought sour pickles.

  8. This looks amazing! I am going to try it gluten-free, as I am gluten-intolerant. Our favorite family recipe would have to be a tie between my GF chocolate fudge cupcakes w/ almond buttercream, and my GF pineapple-coconut carrot cake w/ cream cheese frosting.

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