Chocolate Cherry Cake

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. Although it really tastes as good or better than one. Sometimes life calls for shortcuts, and that is where this cake comes in. I mean, 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 heat of the sun. Princess is shoving paperwork from school up your nose. Hubby is asking you if you had time to pick up his toothpaste than maybe this beautiful, delectable cake is just what you need for that neighborhood gala you are supposed to attend this weekend.

How to make Chocolate Cherry Cake

First, stir together your cake mix, eggs, oil, and almond extract. Once you have that all mixed together, 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.

How to melt chocolate properly

Melting chocolate can be easy if you are patient and follow some simple guidelines. If heated too fast, the chocolate will seize. Once that happens, it is difficult to bring it back to a good consistency.

• My preferred method is the microwave. Place the chocolate in a microwave bowl. Microwave at fifty percent power for one minute. Remove from the microwave and stir gently to melt the chocolate using the residual heat. If necessary, microwave for fifteen-second intervals stirring each time until the bowl no longer feels warm.
• Use a double boiler or a bowl that fits over the pan. Fill the pan with a couple of inches of water. Make sure the bowl does not reach into the water.   Bring the water to a simmer. Turn off the heat and add half of the chocolate to the bowl stirring gently to melt. Add the rest of the chocolate in two to three increments stirring gently until the chocolate is fully melted.
• The slow cooker set on low works really well for melting chocolate. Stir occasionally and make sure it does not overheat. Cook just until melted, and then turn it off. Your chocolate is ready for use.

This Quick and Easy Chocolate Cherry Cake combines devil’s food cake mix and premium brand cherry pie filling for an outrageously divine dessert. It is then drizzled with a rich chocolate glaze and garnished with maraschino cherries, so it looks just as impressive as a bakery cake at a fraction of the price.

Helpful tips

• If possible, purchase premium-quality cherry pie filling.
• Grease well or spray your bundt pan with nonstick baking spray. I use Baker’s Joy. I really love it, and it works well.
• Load your cake on the center rack in the middle of the oven.
• 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.

So if cherries are your thing and time is not on your side, put this lip-smacking Quick and Easy Chocolate Cherry Cake on your list. No one at your soiree needs to know that it started with a box mix.

Other Cherry Recipes you will love!

Easy Chocolate Cherry Cake Recipe

This outrageously delicious cake comes together easily and quickly with devil’s food cake mix and cherry pie filling. Perfect for busy families or anyone that needs a delectable chocolate cake recipe in a pinch.

4.96 from 23 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 12

Calories: 318kcal

Author: Beth Pierce

Ingredients

Cake

• 1 box 15.25 ounce devils food cake mix
• 3 large eggs
• 1/4 cup canola oil
• 1 teaspoon almond extract
• 1 can 21 ounce cherry pie filling

Chocolate Glaze

• 3 tablespoons butter
• 2 tablespoons corn syrup
• 3/4 cup semi-sweet chocolate chips
• 1/4 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 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, you can 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

• If possible, purchase premium-quality cherry pie filling.
• Grease well or spray your bundt pan with nonstick baking spray.  I use Baker’s Joy. I really love it, and it works well.
• Load your cake on the center rack in the middle of the oven.
• 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

Calories: 318kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 355mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 152IU | Calcium: 105mg | Iron: 2mg

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