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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I want to use this recipe for cupcakes. Any idea what the cook time should. I’m guessing about 20-25 minutes. Hoping someone out there has made these. Appreciate any input.
I haven’t tried this recipe as cupcakes, but that’s a great idea. 20-25 minutes sounds about right. Let us know how it goes!
I made this cake today and it is one of the best cakes I’ve make. Very moist, flavorful , and surprisingly light. The drizzled fudge chocolate topped off the cake was superb. The problem is it’s too easy to eat. There goes my diet!
I’m sorry it went down so easily!! 😆 I am glad you enjoyed it!
This looks delicious, but couldn’t you use a different pie filling such as strawberry. My daughter doesn’t like cherry pie filling.
I don’t see why not. I think strawberry would be delicious!
Recipe is so simple and the taste is amazing ,
However there’s nothing in your site regarding storage of cake, can we put in fridge and if so how long ?
I am so glad you liked it! You can store it covered at room temperature for a couple of days or put it in the refrigerator for up to a week. It’s such a moist cake, it won’t dry out too quickly in the fridge, just try to keep it sealed if possible.
The chocolate cherry fudge cake was sooo good! It was moist and so flavorful! I will bake it again. I wrote down the cherry glaze topping that you had told Victoria she could try (12-6-21) I would like to try it also. Thank you!
I am so glad you liked it!
Do you think this would still turn out well with two cans of pie filling? My grandmother used to make this when I was a child and we all loved it. I believe she used two cans though, for extra cherry-ness. 🙂
It’s such a moist cake, that feels like it might be a bit much for it to hold its shape. But I’m not 100% sure as I haven’t tried it. I’ll bet it would be delicious if it works out!
I made this for a church function. I’m not a big chocolate fan but oh my word!! This is amazing!!! I think next time I might put a little cherry glaze in the chocolate topping. But again it’s amazing!!
I am so glad you liked it!
when you prepared your bundt pan, it looks like you dusted it with cocoa powder, is that what you did?
Yes! You can use cocoa powder instead of flour in the pan. It works great for chocolate cakes. I have good look with the cooking spray that has flour in it as well.
I wanted to buy a Black Forest Cake for a duo birthday celebration, always a favourite. There were none that day at my grocery store so I Googled and chose your recipe. It smelled fantastic while baking. A great hack.. heat prepared chocolate frosting in the microwave and pour over to glaze. I’ll serve it with whip ceam or ice cream and chocolate sprinkes. Voilà! Black Forest Bundt Cake!
Thanks for the recipe.
What a great way to get your black forest cake after all. And warming up chocolate frosting is a great hack!
@Eileen, It’s good, but not even close to a real black forest cherry cake.
I love this cake and will be making it for the third time soon. But, I would like to make it ahead and freeze it. Has anyone tried freezing ? I think I would do the glaze not long before serving
Cakes generally freeze well, so I don’t see why that wouldn’t work. Waiting to do the glaze is a good idea. I am so glad you like it so much!
@Carlee,
I have a food / laminating wrapping system and I use it everyday. I make every type of baking items and freeze them- even my cakes I use this machine to freeze just about every type of baking items. And no air gets inside of what baking items I make and freeze. It is sealed tightly. You should look into one for future baking items., and they are not expensive, and comes in rather handy not just for baking items – meat-fresh veggies- etc. With the prices of foods lately it comes in handy especially for families. When I take out any baking items from my freezer I wait till it thaws and make the glaze at that time. But I also freeze my royal icings- and other toppings in the freezer also in a plastic container & plastic top seals very tight and I thaw it out. A lot faster.