Simple and quick prep, this pretty and sweet Cherry Marble Cake tastes like pound cake with a fresh swirl of tangy cherries. Top with whipped cream & cherry.
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
½cupbutter(1 stick) room temperature
1(8 ounce) package cream cheese, softened
1(20 ounce) can cherry pie filling
In a medium mixing bowl, add flour, baking soda, baking powder, and salt. Whisk together to full combine. Set aside.
In a separate large mixing bowl, cream together butter and cream cheese until smooth.
Add sugar and cream again until light and fluffy.
Add eggs, one at a time, beating to fully combine after each addition.
Add vanilla and beat again until combined.
To the butter-sugar mixture, add about ⅓ of the dry ingredients and mix until just combined. Then add ⅓ of the milk and mix again until just combined. Continue added the dry ingredients and milk alternately until all are incorporated.
In a lightly greased and floured 9"x9" deep baking dish or large bundt pan, pour half of the cherry pie filling. Gently spread to cover the pan. Next pour half the cake batter into the pan. Spread again. Repeat to create two more layers.
Run a butter knife through the batter and cherry pie filling in a zig-zag or swirling pattern to create the marble effect.
Bake in a 350° oven for about 60 minutes, or until a toothpick inserted comes out with only fine crumbs. (Start checking at an hour, then bake for an additional 10 minutes if it's still not done, and check again.
Allow to cool before removing from pan.
Serve topped with whipped cream and maraschino cherries.