This quick and easy chocolate cherry bundt cake recipe is an addicting, easy dessert made with cake mix and cherry pie filling. This delicious cake tastes just like homemade, but without the extra work. Top with a fudgy chocolate glaze and maraschino cherries for a fun look.
I love cakes that come together without much hassle. If you’re looking for a moist chocolate cherry bundt cake with practically foolproof results, look no more.
If you love bundt cakes, try my one bowl pumpkin chocolate chip bundt cake.
Why it’s awesome
- Devil’s food cake mix is provides reliable results and deep chocolate flavor.
- Easy process, just dump, mix, and bake. Great for beginners, kids, and those who don’t like to stress out over baking.
- This chocolate cherry bundt cake stays moist thanks to cherry pie filling
- Great for all occasions, any time of year- birthdays, holidays, and potlucks
Devil’s food cake box mix - I have used Duncan Hines and Betty Crocker brands.
Eggs - I alway use large eggs when baking.
Canola or vegetable oil - I use whatever I have on hand. I haven’t tried coconut oil, but think it might taste really good!
Almond extract - cherry and almond are delicious together and a classic flavor combination. If you use vanilla it will not have the intended taste, but will still be yummy.
Cherry pie filling - be sure to get pie filling, not just canned cherries. I have used several brands and they all work equally well.
For the Glaze:
Chocolate chips - semi sweet works best for the glaze, but feel free to use milk chocolate if desired
Vanilla extract - optional
Salt - optional
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This chocolate cherry bundt cake is easy to prepare and comes together in less than an hour!
Step 1: Preheat your oven to 350 degrees F (177 C). Use cooking spray or softened butter to grease the inside of a bundt pan.
Step 2: In a large bowl add cake mix, eggs, oil, and almond extract. Beat with a hand mixer on medium speed for 2 minutes. Stir in canned cherry pie filling until well combined.
Step 3: Pour batter into prepared bundt pan. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 4: Let cool in the bundt pan for 15 minutes, then remove and let cool completely on a wire rack (about 2 hours).
Step 5: To make chocolate glaze: add chocolate chips and heavy cream to a microwave safe bowl. Microwave for about 30 seconds to heat the cream. Add vanilla and salt and stir until a smooth sauce forms. Pour over cake and top with maraschino cherries.
You can use your imagination to come up with so many different easy ways to make this bundt cake.
- Different fruit variations - try raspberry pie filling
- Different cake variations - try yellow cake mix
- Different glaze or frosting - try piping cream cheese frosting over the cake or just dust with powdered sugar for a lighter snack cake.
To make this cake in a 9 by 13 inch pan, reduce cooking time to 20-25 minutes. Always test the cake with a toothpick in the center of the cake. If the cake is jiggly or the toothpick comes out wet, the cake will need more time in the oven. Check the cake every 3 or 4 minutes to keep it from over baking.
Ideas for decorating the cake
The recipe is written the way I like to serve the cake--with a chocolate glaze and maraschino cherries. But here are some other ideas:
Skip the glaze and dust with powdered sugar.
Use an icing glaze made with 2 cups powdered sugar, 2-4 tablespoons milk, (water, half and half) and ½ teaspoon vanilla or almond extract.
Instead of maraschino cherries, use real fresh cherries if in season. Or try sprinkling chocolate chips or chocolate shavings over the glaze. You can also top with more cherry pie filling, or whipped cream.
Mix cherry pie filling with some whipped cream and dollop on sliced cake. Be sure to buy an extra can of pie filling if using it for serving.
I use Nordic Ware bundt pans for perfect results. They are durable and release the cake without sticking (as long as you pre-treated the pan with nonstick spray).
Keep in mind that ovens vary. Your oven and my oven are probably different, so please use the baking time as a guide.
Don’t open the oven door until you’re ready to test the cake for doneness. Opening the door in the first 15 minutes of baking will cause the oven temperature to drop and may extend the baking time and cause irregular results.
Cover and refrigerate for several days or leave at room temperature for a couple days. I usually refrigerate it once the glaze has set. You can eat the cake cold or take the cake out a few hours before serving. You can also cut a slice and microwave it for 8 to 10 seconds.
Freeze cake (without chocolate sauce) for up to three months. Be sure to cover in several layers of plastic wrap, then heavy duty foil. Thaw in the refrigerator, then set on the counter and let come to room temperature. Frost as desired.
People also ask
It will take up to 2 hours (at room temperature) for the cake to cool completely. Cooling the cake will allow the glaze to adhere to the cake, and not melt and run off.
The hole allows denser cake batter to cook more evenly, especially in the middle.
The word “bundt” was coined and trademarked by the pan’s creator, Dave Dalquist.
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Chocolate Cherry Bundt Cake
- 1 box Devil’s food cake mix
- 3 eggs large
- ¼ cup vegetable canola
- 1 teaspoon almond extract
- 21 ounce can cherry pie filling
- ¾ cup chocolate chips semi sweet
- ¼ cup heavy cream
- ⅛ teaspoon salt about a pinch
- ¼ teaspoon vanilla extract optional
- Preheat oven to 350 F (177 C). Prepare bundt pan by generously spraying with nonstick cooking spray or softened butter.
- In a large mixing bowl, add cake mix, eggs, oil, almond extract, and canned cherry pie filling. Beat with a hand mixer on medium speed for 2 minutes.
- Pour batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in pan for 15 minutes then remove to a wire rack and cool completely before topping with glaze (about 2 hours).
- To make the glaze, add chocolate chips and heavy cream to a small microwave safe bowl. Microwave until cream is hot about 30 seconds. Add salt and vanilla (optional) and stir until a smooth sauce forms. Pour over cake. Glaze will set in 30 minutes or so. Glaze does not harden, but will be semi soft. If you prefer a hard glaze (easier for storing and transporting) simply melt chocolate chips and drizzle thinly over cake.
Took this to a dinner with friends and it was a hit!