12 Delicious Maraschino Cherry Nut Cake Recipes

Sweet, vibrant, and utterly irresistible, maraschino cherry nut cakes are the perfect blend of nostalgia and indulgence. Whether you’re crafting a show-stopping dessert for a special occasion or simply treating yourself to a slice of comfort, these 12 recipes promise to delight your taste buds and brighten your baking repertoire. Dive in to discover your next favorite cake that’s sure to earn rave reviews from family and friends alike!

Classic Maraschino Cherry Nut Cake

Delightfully moist and packed with flavor, this cake is a nostalgic nod to classic American baking. Perfect for gatherings or a sweet treat at home.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1/2 cup maraschino cherries, chopped (drain well to avoid excess moisture)
• 1/2 cup chopped nuts (walnuts or pecans recommended)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup milk (whole milk preferred for richness)
• 1 tsp baking powder (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add flour mixture and milk to the creamed mixture, starting and ending with flour. Mix until just combined.
5. Fold in chopped cherries and nuts gently to distribute evenly.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve this cake as is for a simple treat, or dress it up with a dollop of whipped cream and extra cherries on top. The texture is wonderfully tender, with bursts of sweet cherries and crunchy nuts in every bite.

Maraschino Cherry Nut Pound Cake

Craving a sweet, nutty treat? This Maraschino Cherry Nut Pound Cake is a delightful blend of flavors and textures, perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 2 cups granulated sugar (adjust to taste)
• 4 large eggs (room temperature for best results)
• 3 cups all-purpose flour (sifted for a lighter cake)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (enhances flavors)
• 1 cup milk (whole milk recommended for richness)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup chopped nuts (walnuts or pecans work well)
• 1/2 cup chopped maraschino cherries (drained well to avoid excess moisture)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Stir in vanilla, nuts, and cherries by hand to distribute evenly.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

You’ll love the moist, dense texture and the bursts of cherry and nut in every bite. Serve slices with a dollop of whipped cream or a drizzle of glaze for extra indulgence.

Glazed Maraschino Cherry Nut Cake

Whip up this Glazed Maraschino Cherry Nut Cake for a sweet treat that’s as delightful to look at as it is to eat. Perfect for gatherings or a cozy night in.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1/2 cup maraschino cherries, chopped (drain well to avoid excess liquid)
• 1/2 cup chopped nuts (walnuts or pecans recommended)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup milk (whole milk preferred for richness)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Tip: Scrape bowl sides for even mixing.
3. Beat in eggs one at a time, then stir in vanilla.
4. Alternately add flour mixture and milk, starting and ending with flour. Mix until just combined. Tip: Overmixing leads to dense cake.
5. Fold in cherries and nuts. Pour batter into prepared pan.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to prevent overbaking.
7. Cool in pan for 10 minutes, then transfer to a wire rack.

The cake boasts a moist crumb with bursts of cherry and nutty crunch. Serve slices with a dollop of whipped cream or a drizzle of extra cherry juice for added flair.

Maraschino Cherry Nut Bundt Cake

Very few desserts strike the perfect balance between elegance and simplicity like this one. Its vibrant colors and rich flavors make it a standout at any gathering.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs (room temperature for better mixing)
• 1/2 cup maraschino cherries, chopped (drain well to avoid excess liquid)
• 1/2 cup chopped nuts (walnuts or pecans recommended)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp almond extract (enhances cherry flavor)
• 1/2 cup buttermilk (substitute with milk + 1 tbsp vinegar if needed)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease a Bundt pan thoroughly to prevent sticking.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
4. Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Mix until just combined.
5. Fold in chopped cherries and nuts gently to distribute evenly without overmixing.
6. Pour batter into prepared pan. Tap lightly on counter to remove air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack.
8. Tip: For extra moisture, brush the warm cake with cherry juice. Tip: Let the cake cool completely before slicing for clean cuts. Tip: Dust with powdered sugar for a simple, elegant finish.

Here’s a cake that’s as delightful to look at as it is to eat. The moist crumb and bursts of cherry flavor pair perfectly with the crunch of nuts. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Chocolate Maraschino Cherry Nut Cake

Outstanding for any occasion, this cake combines rich chocolate, sweet cherries, and crunchy nuts for a delightful treat.

Ingredients

• 1 cup all-purpose flour (sifted for lighter texture)
• 1/2 cup cocoa powder (use Dutch-process for deeper flavor)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/4 tsp salt (fine sea salt blends evenly)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 2 large eggs (room temperature preferred)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/2 cup buttermilk (or milk with 1/2 tbsp lemon juice as substitute)
• 1/2 cup chopped maraschino cherries (drained well to avoid excess moisture)
• 1/2 cup chopped nuts (walnuts or pecans recommended)

Instructions

1. Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time to butter mixture, beating well after each addition. Mix in vanilla.
5. Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Fold in cherries and nuts gently to distribute evenly without overmixing.
7. Pour batter into prepared pan. Smooth top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Expect a moist, dense cake with bursts of cherry sweetness and nutty crunch. Serve slices with a dollop of whipped cream or a drizzle of chocolate ganache for extra indulgence.

Maraschino Cherry Nut Loaf Cake

Baking a Maraschino Cherry Nut Loaf Cake brings a sweet, nutty flavor to your table with minimal fuss. Perfect for breakfast or tea time, this loaf is as easy to make as it is delicious.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1 cup sugar (adjust to sweetness preference)
– 1/2 cup unsalted butter, softened (or margarine for a lighter version)
– 2 large eggs (room temperature for better mixing)
– 1/2 cup milk (whole milk recommended for richness)
– 1/2 cup chopped walnuts (toast lightly for enhanced flavor)
– 1/2 cup chopped maraschino cherries (drain well to avoid excess moisture)
– 1 tsp vanilla extract (pure extract for best flavor)
– 1 1/2 tsp baking powder (ensure it’s fresh for proper rise)
– 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture (flour, baking powder, salt) and milk to the creamed mixture, starting and ending with the flour.
5. Fold in the chopped walnuts and maraschino cherries until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Packed with juicy cherries and crunchy walnuts, this loaf cake offers a delightful contrast of textures. Serve it sliced with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Maraschino Cherry Nut Spice Cake

Very few desserts strike the perfect balance between nutty, spicy, and sweet like this cake. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1/2 cup maraschino cherries, chopped (drain well to avoid excess liquid)
• 1/2 cup chopped walnuts (toast lightly for extra flavor)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)
• 1/2 cup whole milk (or any milk alternative)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients.
6. Fold in chopped cherries and walnuts until just combined.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this cake bursts with the flavors of cinnamon, nutmeg, and sweet cherries. Serve it warm with a dollop of whipped cream for an extra indulgent treat.

Maraschino Cherry Nut Coffee Cake

Now, let’s dive into making a Maraschino Cherry Nut Coffee Cake that’s as delightful to look at as it is to eat. This recipe combines the sweet tang of cherries with the crunch of nuts, all nestled in a soft, buttery cake.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1 cup granulated sugar (adjust to taste)
– 1/2 cup unsalted butter, softened (or margarine for a lighter version)
– 1/2 cup milk (whole milk recommended for richness)
– 2 eggs (room temperature for better mixing)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 cup chopped nuts (walnuts or pecans)
– 1/2 cup maraschino cherries, drained and chopped (pat dry to avoid excess moisture)
– 1 tsp baking powder (ensure it’s fresh for rise)
– 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour.
5. Gently fold in the chopped nuts and maraschino cherries until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
9. Serve warm or at room temperature.
With its moist crumb and bursts of cherry sweetness, this coffee cake is perfect for breakfast or brunch. Try serving it with a dollop of whipped cream or a drizzle of icing for an extra treat.

Maraschino Cherry Nut Layer Cake

Fancy a show-stopping dessert that’s as fun to make as it is to eat? This Maraschino Cherry Nut Layer Cake combines sweet, tangy cherries with crunchy nuts for a delightful contrast.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs (room temperature for better mixing)
• 1 cup maraschino cherries, chopped (drain well to avoid excess liquid)
• 1/2 cup chopped nuts (walnuts or pecans recommended)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Gradually add dry ingredients to the wet, mixing just until combined.
6. Fold in chopped cherries and nuts gently to distribute evenly.
7. Divide batter evenly between prepared pans. Smooth tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Vibrant and moist, this cake’s cherry bits offer bursts of flavor against the nutty crunch. Serve slices with a dollop of whipped cream or a drizzle of cherry syrup for extra indulgence.

Maraschino Cherry Nut Cupcakes

Whip up these Maraschino Cherry Nut Cupcakes for a sweet treat that’s bursting with flavor. Perfect for parties or a cozy night in, they’re sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (bring to room temperature for better mixing)
• 1/2 cup milk (whole milk preferred for richness)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/2 cup chopped nuts (walnuts or pecans recommended)
• 1/2 cup maraschino cherries, chopped (drain well to avoid excess liquid)
• 1 tsp baking powder (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add flour mixture and milk to the creamed mixture, starting and ending with flour. Mix until just combined.
5. Fold in chopped nuts and maraschino cherries gently to distribute evenly.
6. Divide batter evenly among prepared cupcake liners, filling each 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Packed with juicy cherries and crunchy nuts, these cupcakes offer a delightful contrast in textures. Serve them with a dollop of whipped cream or a drizzle of cherry syrup for an extra special touch.

Maraschino Cherry Nut Angel Food Cake

Nothing beats the light, airy texture of angel food cake, especially when studded with maraschino cherries and nuts for a sweet, crunchy contrast.

Ingredients

• 1 cup cake flour, sifted (for a lighter texture)
• 1 1/2 cups granulated sugar, divided (1/2 cup for egg whites, 1 cup for flour mixture)
• 12 large egg whites, room temperature (ensures better volume)
• 1 1/2 tsp cream of tartar (stabilizes egg whites)
• 1/4 tsp salt (enhances flavor)
• 1 tsp vanilla extract (or almond extract for variation)
• 1/2 cup maraschino cherries, chopped and patted dry (excess moisture can deflate batter)
• 1/2 cup chopped nuts (walnuts or pecans recommended)

Instructions

1. Preheat oven to 350°F. Ensure no grease is in the tube pan for proper cake rise.
2. Sift together cake flour and 1 cup sugar twice to aerate; set aside.
3. In a large bowl, beat egg whites, cream of tartar, and salt on medium speed until foamy.
4. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Tip: Bowl should be completely clean for best results.
5. Fold in vanilla extract gently to maintain volume.
6. Gradually fold in flour mixture in batches, being careful not to deflate the egg whites.
7. Gently fold in chopped cherries and nuts until just combined.
8. Spoon batter into ungreased tube pan. Smooth top with a spatula.
9. Bake for 35-40 minutes until top is golden and springs back when touched. Tip: Avoid opening oven door early to prevent sinking.
10. Invert pan immediately after baking; cool completely upside down to maintain height.
11. Run a knife around edges to release cake from pan.

Enjoy the cake’s fluffy texture paired with the juicy cherries and crunchy nuts. Serve with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Maraschino Cherry Nut Cheesecake

Craving a dessert that combines creamy, nutty, and fruity flavors? This Maraschino Cherry Nut Cheesecake is a showstopper with its vibrant colors and rich taste.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/4 cup sugar (adjust to taste)
• 1/2 cup butter, melted (unsalted preferred)
• 24 oz cream cheese, softened (room temperature for smoother mixing)
• 3/4 cup sugar
• 3 eggs (large, at room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup chopped nuts (walnuts or pecans recommended)
• 1/2 cup maraschino cherries, chopped (drain well)
• 1/4 cup maraschino cherry juice (reserved from the jar)

Instructions

1. Preheat oven to 325°F. Prepare a 9-inch springform pan by lightly greasing the sides.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to even out the crust.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Fold in chopped nuts and cherries. Pour over crust. Tip: Tap the pan gently to remove air bubbles.
6. Bake for 45-50 minutes until the center is almost set. Tip: The edges should be slightly puffed.
7. Cool cheesecake in the pan on a wire rack for 10 minutes. Run a knife around the edge to loosen.
8. Refrigerate for at least 4 hours before serving. Drizzle with reserved cherry juice before slicing.

Perfectly creamy with a crunchy nutty texture, this cheesecake is a delight. Serve chilled with extra cherries on top for a festive touch.

Conclusion

Zesty and full of flavor, these 12 Maraschino Cherry Nut Cake recipes are sure to delight any home cook looking for a sweet treat. Whether you’re a baking novice or a seasoned pro, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking!