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
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
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Stacey
This is so simple and delicious! I was looking for an easy recipe that used cherry pie filling as I have a couple cans I got on clearance after Christmas and cake mixes were on sale for 99cents. I didn’t have any almond extract so I ran to the store and I’m so glad I did! It just wouldn’t be the same without it. The only thing I did differently was not making the glaze. I served it with whipped cream instead, really making it like Black Forest cake.
Beth Pierce
That sounds delicious! I am so glad that you liked it!
M
There wasn’t enough cherry flavor coming through for me – maybe next time I’ll try to add some leftover syrup from some maraschino cherries.
Schultz
I used red raspberry pie filling. Perfect!
Beth Pierce
Thanks! I am glad that you liked it!
Sandra
This is so good!! I loved it! I will make it again and again!
Beth Pierce
Thanks, Sandra! So glad that you liked it!
Sissy
Such a great treat!! I love everything about this cake!
Erin
Great cake recipe. It was moist and full of flavor! I will make it again and again.
Beti
This is SO delicious! Everyone loved it! I can’t wait to make it again and again!
Beth Pierce
Thanks, Beti! So glad that you liked the cake!
katerina
Great chocolate cake! It was easy to make and absolutely delicious!
Amanda
Chocolate and cherries are my all time favorite flavor combination. This recipe hit it out of the park. It was so delicious!
Beth Pierce
Thanks, Amanda! I am so glad that you liked it!
Catalina
Chocolate and cherries are so good together! This is a delicious and moist cake!
Erin
Delicious cake and so easy to prepare. I will most definitely make this again!.
Deb
What can I substitute for almond extract?
Beth Pierce
There really is no substitute for almond extract. You can do vanilla extract but the cake will not have that almond hint.
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.