Chocolate Cherry Cake is a delicious, rich cake with a delectable chocolate glaze that comes together quickly utilizing a devil’s food boxed cake mix and cherry pie filling. With the delicious flavors of chocolate and cherry, this beauty is perfect for potlucks, holiday parties, and Valentine’s Day.
I will start by saying that this is not a made-from-scratch cake. However, it tastes as good or better than one. Sometimes, life calls for shortcuts. I am sure there are days when you could use a couple of clones of yourself. I know I could, and today is no exception to that idea. This Chocolate Cherry Cake utilizes a boxed devil’s food cake mix.
So if Junior asks you how much longer the earth can sustain the sun’s heat, and Princess is shoving paperwork from school up your nose, then maybe this beautiful, delectable cake is just what you need for that neighborhood gala you are supposed to attend this weekend.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chocolate boxed cake mix: such as Duncan Hines Devil’s Food or Betty Crocker’s Triple Chocolate Fudge
- Cherry pie filling: if possible, purchase premium-quality cherry pie filling.
- Butter: salted or unsalted
- Chocolate chips: semisweet or dark chocolate. I like Ghirardelli or Guittard.
- Extracts: I use almond and vanilla extract, but you can use all of one or the other.
How to make Chocolate Cherry Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, stir the cake mix, eggs, oil, and almond extract. Then, fold in your can of cherry pie filling. Then, pour the mixture into a greased bundt pan and bake. Remove from the oven and let cool on a wire rack for a few minutes before inverting onto a serving plate.
For the chocolate glaze, heat butter and corn syrup in the microwave. Add the chocolate chips and slowly heat, stirring well between each interval. Finally, drizzle over the cooled cake and garnish with maraschino cherries. For an over-the-top treat, serve with fresh whipped cream or vanilla ice cream.
Preparation tips
- Grease or spray your bundt pan with nonstick baking spray. I love Baker’s Joy, and it works well.
- If you convert this cake to a 9×13-inch pan, be careful not to fill the baking pan too high, and use chocolate frosting instead of a chocolate glaze.
- Cool the cake completely before drizzling it with the glaze.
- Because the cake contains cherries, once it’s completed, store it in the refrigerator until ready to serve. Also, store leftovers in the fridge.
More Cherry Recipes
Easy Chocolate Cherry Cake Recipe
Ingredients
Cake
- 1 box 15.25 ounce devils food cake mix
- 3 large eggs
- ¼ cup canola oil
- 1 teaspoon almond extract
- 1 can 21 ounce cherry pie filling
Chocolate Glaze
- 3 tablespoons butter
- 2 tablespoons corn syrup
- ¾ cup semi-sweet chocolate chips
- ¼ teaspoon vanilla extract
- Optional Garnish maraschino cherries
Instructions
- Preheat oven to 350 degrees. Spray a bundt pan with nonstick baking spray.
- In a large bowl, stir together cake mix, eggs, oil, and almond extract just until incorporated. Fold in cherries.
- Bake for 40-45 minutes. Cool for 15 minutes and invert onto a cake plate. Cool cake completely; approximately 2 hours.
- In a microwavable bowl or Pyrex measuring cup, microwave the butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted. If necessary, microwave for 15-second intervals at 50% power until the chips are melted.
- Stir in the vanilla and drizzle over the cake. If desired, cut maraschino cherries in half and arrange them on top of the cake or at the base of the cake.
Video
Notes
- Grease well or spray your bundt pan with nonstick baking spray. I use Baker’s Joy. I love it, and it works well.
- If you convert this cake to a 9×13-inch pan, be careful not to fill the baking pan too high and switch to a chocolate frosting instead of a chocolate glaze.
- Cool the cake completely before drizzling it with the glaze.
- Because the cake has cherries in it, once completed, store it in the refrigerator until ready to serve. Store leftovers in the refrigerator as well.
Nutrition
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Andrea
Can I use vegetable oil?
Beth Pierce
Yes, you sure can!
Pamelia
Family favorite I add a small packet of expresso, really bolsters the flavor!
Beth Pierce
Thanks for the tip!
Gloria
Do you think strawberry pie filling could be substituted in this recipe
Beth Pierce
Unfortunately I do not know the answer to that. Please let us know if you try and what the results are.
Deb
Great recipe, I’m wondering how this would work in a mini fluted cake pan (like bundt). Also, will these freeze well with the glaze on?
Beth Pierce
I think they would work great in the mini fluted pans although the baking time will be a lot less. The glaze will not freeze solid so it is best to glaze them when you are ready to serve or give as gifts.
Karen B.
This cake was so moist & delicious !! Everyone raved about the flavor of the chocolate & cherries ! I especially liked the chocolate drizzle on top . This is a cake I’ll make often & what a great gift to give friends !
Beth Pierce
Thank you, Karen! I am so glad that you enjoyed it!
Julia
Simple and delicious. I love chocolate and cherries together and Black Forest Cake is my favourite. This one is easier but just as good!
Betsy
So delicious! I love this cake! I’m not a huge chocolate cake fan, but the addition of the cherries just makes it absolutely perfect! Everyone loved it!
Kristyn
In my opinion, chocolate & cherry are the best together! This cake is so soft & really is super easy to make! I love the glaze!
Cathy
The cherry pie filling takes this to the next level!
Tara
My dad loves chocolate cherry cake and he was not disappointed with this one! The cake was so moist and delicious!
Toni Dash
This cake is really impressive! Everyone at my house loved it!