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.
What makes a Bundt cake different than other cakes?
In addition to the shape of the pan, Bundt cakes are usually super moist and a bit more dense than other cakes. That helps them to hold their donut like shape and any ridges from the pan.
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!)
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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!
Tip the cake out at the right time
If you flip the cake out of the pan when it is too hot it won’t hold together. Tipping it out after it is too cool increases the chance that it will stick to the pan.
Allow your Bundt cake to cool for 10-15 minutes before tipping out for the best results. Then the sugars are still warm enough to release but the cake will have had a chance to firm up a bit.
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.
Storage
Cover your cake and store it on the counter for up to 3 days or in the refrigerator for up to a week.
Cake also freezes well. Wrap well and store in the freezer for up to 3 months.
Chocolate Cherry Fudge Bundt Cake
Ingredients
Cake
- 1 box devils’ food cake mix
- ¾ cup vegetable oil
- 3 large eggs
- ½ cup water
- 21 oz can cherry pie filling
- 1 cup chocolate chips
Chocolate Glaze
- ½ cup heavy cream
- 2 teaspoon corn syrup
- 4 oz semisweet chocolate chopped
Instructions
Cake
- 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.1 box devils’ food cake mix, ¾ cup vegetable oil, 3 large eggs, ½ cup water
- Stir in the cherry pie filling and chocolate chips until well mixed.21 oz can cherry pie filling, 1 cup chocolate chips
- 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
- Chocolate Glaze
- In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.½ cup heavy cream, 2 teaspoon corn syrup
- Remove the pan from the heat and stir in chocolate, whisking until smooth.4 oz semisweet chocolate
- 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.
Video
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Do you think this cake could be made as a layer cake instead of bundt cake. I know timing would be different, but I’d like to do for a wedding cake.
I think it would handle a couple of layers. I don’t know that it would tier well if you are going super tall, it is really moist so I am not sure it has steady enough structure to bare the load of more than a couple of layers.
I made the cherry chocolate Bundt cake. I make a rookie mistake on not reading the recipe thru. I made the box cake with the ingredients called for and then realized I didn’t need to add as much oil and water. It turned out great anyway, but I think the ganache was too much in volume. I will make it again, but only make half the recipe for the ganach.,
I am glad it still worked for you!
Could u use evaporated milk for heavy cream
That should work. You could use regular milk as well. I’d start with 1/4 cup and add a little more until you get a good consistency.
I made this cake for my friends and they Loved it so much that I am making it for my family’s Xmas Eve gathering
That makes me so happy! I am so glad you enjoyed it.
Oh my! This is so good. Made it today and ate it warm! My husband and I ate 1/4 of it already 😋
That makes me so happy to hear, thank you!
Hi do you have any recipes or advice for a cherry glaze instead..?
Hmmm, you could do something like this:
2 cups powdered sugar
2 tablespoons melted butter
⅓ cup maraschino cherry juice
1/2 teaspoon almond extract
1-2 tablespoons heavy cream or milk** (only if needed to thin the glaze)
Or you could make a cherry sauce or even another can of cherry pie filling to spoon over the top.
Made this cake tonight for the family. It turned out exactly as pictured. And it tasted moist, decadent and full cherry chocolate. Thank you for sharing the recipe!
I am so glad you liked it!
Looks delicious! I love the cherry-chocolate combination!
Me too, thank you!
Isn’t 3/4 cup an all full lot of oil?
It’s a large cake. And if you think about it, starting with a cup of butter isn’t unusual in a cake. It is really tasty!
It turned out wonderful!!
I am so glad you liked it!