This fun chocolate and cherry filled bundt cake comes together in a snap and is so much fun to serve and eat. It is super tasty and starts with a cake mix so it’s quick and easy too, but that can be our little secret.
Rich, delicious chocolate cake with bit of cherry and a drizzle of glaze is a perfect ending to any meal. Luckily this cake is easy to make and every bit as tasty as it looks.
The recipe has been enjoyed by my family for decades and I welcome you to make it a favorite of your family as well. Make one today and see for yourself.
Does your family go through food phases? Mine certainly does. For a little while one thing is all the rage.
For a little while a few years back it was bundt cakes. My mom and grandma collected everything that had to do with them.
They had cook books devoted to the cakes. They were experts at making pound cakes or doctoring up cake mixes to turn them into something completely different than the package.
They had cake pans in every shape and for every holiday. My grandma even had her pans displayed on rods going up her back staircase.
I came by my love for being in the kitchen honestly and they were always trying new recipes. However there was one that we came back to over and over.
It was this chocolate bundt cake studded with cherries and enhanced with more chocolate chips. It is a super simple recipe to make as it is semi-homemade.
Start with a box of mix and add some of the usual suspects. Then stir in a can of cherry pie filling and a bunch of chocolate chips and you are ready to throw it in the oven. It doesn’t get much easier than that!
Of course you can bake it in any one of the wonderful shapes of bundt pans. That is one of my favorite parts about cakes like this.
The tin makes the cake pretty and you don’t need a lot of time or skill to make it look impressive. A drizzle of chocolate glaze does add that little bit of glitz and glam though. It doesn’t hurt the taste either!
I rarely bake like this any more. I have really been into cakes from scratch (and lots of frosting!)
But as I was thumbing through the recipe box MiMi had given me a while back, I stumbled upon this card and it instantly put a smile on my face.
It immediately made me think of MiMi and my grandma and all of the cakes they made and cake pans they have. I also thought of my dad who has a reputation for loving all things chocolate and cherry.
So I figured it was about time I share this with all of you. I really have no idea why I waited so long. I apologize for holding out on you!
After-all sometimes you just don’t have the time, patience or will to make a big layered cake. While I am still a sucker for things like my applesauce layer cake, pecan maple cake and especially the devilishly good chocolate cake, sometimes it is nice to have something that doesn’t take a lot of time and energy.
This is just that cake. It makes and impression without wearing you out.
The best part is how versatile this cake is. It would work great at Christmas or Valentine’s Day.
I’d happily have it for my birthday or it would be perfect at a summer BBQ or potluck. No matter the occasion, it will fit right in and be gobbled right up!
What are your favorite bundt cake recipes?
If you are a chocolate and peanut butter fan, you will have to check out my chocolate peanut butter poke bundt cake. It is stuffed with peanut butter and drizzled with it too!
Another favorite of ours in the cheesecake stuffed pumpkin bundt cake. It is perfect for fall or really any old time you get the hankering for that pumpkin and cream cheese combo.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 box devils' food cake mix
- 3/4 cup vegetable oil
- 3 eggs
- 1/2 cup water
- 21 oz can cherry pie filling
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 2 teaspoon corn syrup
- 4 oz semisweet chocolate, chopped
- Prepare a large bundt cake pan (at least 10-12 cups) and preheat oven to 350°F
- Mix cake mix, vegetable oil, eggs and water on medium for 3 minutes.
- Stir in the cherry pie filling and chocolate chips until well mixed.
- Pour into prepared bundt pan and bake at 350°F for 45-50 minutes.
- Cool for 10 minutes and then invert onto wire rack or serving dish to cool completely
- In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.
- Remove the pan from the heat and stir in chocolate, whisking until smooth.
- Allow to cool at room temperature until slightly thickened.
- Drizzle glaze over cake and allow to sit at room temperature for at least 10 minutes before serving.
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Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 43mgSodium: 257mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.