White chocolate cherry pound cake

I never thought I’d be a food blogger, but I like cooking, baking, eating, and writing, so I guess it makes sense. This isn’t a permanent pivot to solely cooking and baking posts, but I’m having some fun putting my own spin on recipes and creating content for them.

With the extra time at home on weekend days and the boyfriend turning his attention to Yankee games, I decided to put some time into one of my own favorite pastimes, baking.

This was fun, easy, and quick to prep. The hardest part was waiting for it to cool before digging in! It took about 15 minutes to make, 40 minutes to bake, and 1 hour to cool. The perfect cake for brunch or dessert at any time of the day. Without further ado, here it is.

INGREDIENTS

• 16 oz. Betty Crocker Pound Cake Mix
• 2/3 cup water
• 1/3 cup olive oil
• 1/2 stick butter
• 3 eggs
• 1/2 cup white chocolate chips (divided)*
• 1/2 cup semi-sweet milk chocolate chips (divided)*
• 1 can cherry pie filling
• 1 tbsp cinnamon
• 1/4 cup sugar
• 2 tbsp brown sugar
• 1/4 cup pecans

* Side note: You can substitute whatever kind of chocolate chips you want. I just used what I already had in the pantry. I’m sure it would be just as delicious with a cup of dark chocolate chips instead.

DIRECTIONS

1. Preheat oven to 350° F.
2. Grease 9 x 11” pan with cooking spray. Lightly flour.
3. In a microwaveable bowl, melt butter (30 seconds – 1 minute). Add 3 eggs and whisk together.
4. In mixing bowl, combine butter and egg mix with pound cake mix, 2/3 cup water, and 1/3 cup olive oil. Beat at low speed 30 seconds, then medium speed 2 minutes. Add 1/4 cup white chocolate chips and 1/4 cup milk chocolate chips. Beat at low speed until combined.
5. Pour into pan and spread evenly.
6. Spoon cherries evenly over batter in pan. (Use a spoon instead of pouring straight out of the can so that the cherries don’t sink too deep into the batter.) (See photo 1 below.)
7. In a Ziplock bag, combine cinnamon, sugar, brown sugar, and pecans. Crush (using hands and/or a rolling pin) and shake until well-mixed. Add remaining chocolate chips and shake.
8. Sprinkle over cherry layer. (See photo 2 below.)
9. Bake 40 minutes, then let cool 1 hour. (See photo 3 below.)
10. Serve with whipped cream and chocolate syrup. (See photo 4 below.)

Bon Appétit!

I hope you enjoy this cake. Let me know what you think when you try it and if you want to see more recipes like this in the future.

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Cheers!

Sarah