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    Home ≫ Desserts

    Chocolate Cherry Bundt Cake

    Updated October 30, 2021. Originally Posted October 30, 2021 By Nikole

    201 shares
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    Jump to Recipe
    chocolate cherry bundt cake image with text overlay
    a display of recipe ingredients
    cake cooling on a wire rack (closeup)
    a piece of cake topped with a cherry
    a chocolate bundt cake topped with cherries on a cake stand
    baked cake in bundt pan
    chocolate cherry bundt cake image with text overlay

    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.

    a piece of cake topped with a cherry

    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.

    JUMP TO
    • Why it’s awesome
    • Key Ingredients
    • Instructions
    • Variations
    • Top Tips
    • Storage
    • People also ask
    • More easy dessert recipes
    • 📖 Recipe
    • 💬 Comments

    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

    Key Ingredients

    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

    Heavy cream 

    Vanilla extract - optional

    Salt - optional

    a display of recipe ingredients

    Order the ingredients for this recipe from your local grocery store straight from the recipe card below! Click Get Ingredients and place your online order.

    Instructions

    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.

    • cake ingredients in mixing bowl
    • cake ingredients in a bowl after being mixed

    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. 

    • unbaked cake batter in pan
    • baked cake in bundt pan

    Step 4: Let cool in the bundt pan for 15 minutes, then remove and let cool completely on a wire rack (about 2 hours).

    • baked cake cooling a wire rack
    • cake cooling on a wire rack (closeup)

    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.

    • chocolate chips and cram in a small bowl
    • chocolate glaze in a small bowl with a spoon

    Variations

    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.

    Top Tips

    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. 

    Storage

    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

    How long should a bundt cake cool before you apply a glaze?

    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.

    Why is there a hole in the middle of a bundt cake?

    The hole allows denser cake batter to cook more evenly, especially in the middle.

    Why is it called a bundt cake?

    The word “bundt” was coined and trademarked by the pan’s creator, Dave Dalquist. 

    More easy dessert recipes

    Butterscotch Bundt Cake

    No Bake Chocolate Pie

    Chocolate Raspberry Bars

    chocolate bundt cake topped with cherries on a white cake stand

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    📖 Recipe

    chocolate cherry bundt cake slice on a plate

    Chocolate Cherry Bundt Cake

    Recipe by Nikole Berg
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 304 kcal

    Equipment

    Bundt pan
    Hand or stand mixer

    Ingredients
     
     

    • 1 box Devil’s food cake mix
    • 3 eggs large
    • ¼ cup vegetable canola
    • 1 teaspoon almond extract
    • 21 ounce can cherry pie filling

    Chocolate Glaze

    • ¾ cup chocolate chips semi sweet
    • ¼ cup heavy cream
    • ⅛ teaspoon salt about a pinch
    • ¼ teaspoon vanilla extract optional
    US Customary - Metric

    Instructions
     

    • 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).

    Chocolate Glaze

    • 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.

    Notes

    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 one the glaze has set. Take out a few hours before serving, or cut a slice and microwave for 8 to 10 seconds.

    Nutrition

    Serving: 12gCalories: 304kcalCarbohydrates: 49gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 357mgPotassium: 198mgFiber: 2gSugar: 21gVitamin A: 453IUVitamin C: 2mgCalcium: 83mgIron: 2mg
    Keyword cherry cake, cherry pie filling, easy desserts
    Tried this recipe?Click here to leave a helpful tip!

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    201 shares
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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Denise

      January 01, 2022 at 10:07 pm

      5 stars
      Took this to a dinner with friends and it was a hit!

      Reply

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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