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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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!
Sara
Such a rich and decadent cake; was the perfect end to my evening last night! Easily, a new favorite dessert!
Erin
This Chocolate Cherry Cake is looks absolutely delicious! Yummy!
Vikki
This cake is so rich and delicious, everyone loved it! Definitely making it again
Amanda
Cherries and chocolate is my favorite combination, I can’t wait to try this!
Kimberly
Just put this cake in oven. Can I use honey instead of corn syrup in frosting mix?
Beth Pierce
Sorry just got back from surgery. Honey might crystallize so perhaps a completely different type of chocolate glaze might be in order. Maybe something like The Best Chocolate Glaze or something like this Easy Chocolate Bundt Cake Glaze
Joyce
Made this recipe years ago but could not find the recipe again love the moisture of this cake
Beth Pierce
Me too! It is so easy and delicious! I am glad that you found it again!
Sommer
Love chocolate and cherries together!
Erin
I want this ganache on everything! Such a great cake.
Liz
Besides being gorgeous, this was SO delicious and easy to make!
Brenda levan
I like the receipt of the cake or pie thing that are ease and good to make any kind of recipe
Beth Pierce
Thanks so much Brenda!