Recipes and Cooking Cherry Bake with Pound Cake Topper 5.0 (1) No cherry cobbler recipe has ever been this good. Instead of baking your own topper, this recipe uses crumbles of pound cake for an extra rich cherry and cranberry dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 30 mins Cool Time: 30 mins Total Time: 1 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ cup granulated sugar 2 tablespoon cornstarch 6 cup fresh or frozen unsweetened pitted tart red cherries (about 1 3/4 lb.) 1 cup dried cranberries ¼ teaspoon almond extract ½ 8 ounce pkg. cream cheese, softened 2 tablespoon packed brown sugar 1 tablespoon lemon juice ½ 10.75 ounce frozen pound cake, thawed and coarsely crumbled 2 tablespoon butter, melted Directions Preheat oven to 350°F. In a large saucepan combine granulated sugar and cornstarch; stir in cherries and cranberries. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in almond extract. In a small bowl beat cream cheese, brown sugar, and lemon juice with a mixer on low to medium until smooth. Spread about half of the fruit mixture into a 2-qt. rectangular baking dish. Spoon cream cheese mixture in mounds on top of fruit mixture. Top with remaining fruit mixture. Cover dish with foil. Bake 15 minutes. Discard foil. Sprinkle fruit mixture with cake pieces and drizzle with melted butter. Bake about 15 minutes more or until evenly bubbly. Cool on wire rack 30 minutes. Serve warm. Rate it Print Nutrition Facts (per serving) 434 Calories 16g Fat 72g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 434 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 66mg 22% Sodium 171mg 7% Total Carbohydrate 72g 26% Total Sugars 57g Protein 4g Vitamin C 16.5mg 83% Calcium 57mg 4% Iron 1mg 6% Potassium 313mg 7% Folate, total 14.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.