Chocolate Cherry Bundt Cake

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 304kcal

Author: Nikole Berg

This quick and easy chocolate cherry bundt cake recipe is an addicting, easy dessert made with cake mix and cherry pie filling. This delicious cake tastes just like homemade, but without the extra work. Top with a fudgy chocolate glaze and maraschino cherries for a fun look.

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Equipment

Bundt pan
Hand or stand mixer

Ingredients

1 box Devil’s food cake mix
3 eggs large
¼ cup vegetable canola
1 teaspoon almond extract
21 ounce can cherry pie filling

Chocolate Glaze

¾ cup chocolate chips semi sweet
¼ cup heavy cream
⅛ teaspoon salt about a pinch
¼ teaspoon vanilla extract optional

Instructions

Preheat oven to 350 F (177 C). Prepare bundt pan by generously spraying with nonstick cooking spray or softened butter.
In a large mixing bowl, add cake mix, eggs, oil, almond extract, and canned cherry pie filling. Beat with a hand mixer on medium speed for 2 minutes.
Pour batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool in pan for 15 minutes then remove to a wire rack and cool completely before topping with glaze (about 2 hours).

Chocolate Glaze

To make the glaze, add chocolate chips and heavy cream to a small microwave safe bowl. Microwave until cream is hot about 30 seconds. Add salt and vanilla (optional) and stir until a smooth sauce forms. Pour over cake. Glaze will set in 30 minutes or so. Glaze does not harden, but will be semi soft. If you prefer a hard glaze (easier for storing and transporting) simply melt chocolate chips and drizzle thinly over cake.

Notes

Keep in mind that ovens vary. Your oven and my oven are probably different, so please use the baking time as a guide.

Don’t open the oven door until you’re ready to test the cake for doneness. Opening the door in the first 15 minutes of baking will cause the oven temperature to drop and may extend the baking time and cause irregular results.

Cover and refrigerate for several days or leave at room temperature for a couple days. I usually refrigerate it one the glaze has set. Take out a few hours before serving, or cut a slice and microwave for 8 to 10 seconds.

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