Cherry Chocolate Cake
This delicious Chocolate Cake uses Cherry pie filling as one of its wet ingredients. Super moist and so easy to make. A keeper for sure!
I made this Cherry Chocolate Cake for the first time this year for Valentine’s. I figured you can’t go wrong with cherries and chocolate. and I was right. We loved it!
I’ve often seen folks that would make a cake using pie filling. I was never inclined to make one myself until I found myself with some extra cake mixes and a few cans of pie filling.
Making a cake with pie filling is no different than making a regular cake from a box. Obviously the ingredients will be a little different but the preparation will be the same. Prepared cake mix, pie filling and 3 eggs. Doesn’t get much easier than that.
As with most baking recipes like this one, the amount of time needed to bake the cake will differ slightly based on your oven, the size of the baking dish as well the type (glass vs metallic).
I like to check the cake at the 30-minute mark with a toothpick and go from there. Never solely rely on the time listed on the recipe card.
This cherry chocolate cake recipe also includes the ingredients and directions for making chocolate frosting. If you want to save time or already have some chocolate frosting on hand, feel free to skip that step. Use what you got as I always say!
Another great cake recipe is my Chocolate Mayonnaise Cake. I know it sounds odd but it’s a superb cake recipe. Or if you prefer muffins, give my Chocolate Muffins a try.
Gather your Ingredients
You will need the following ingredients to make this Cherry Chocolate Cake recipe (see recipe card for quantities): Chocolate Cake Mix, Eggs, Cherry Pie Filling, White Sugar, Unsalted Butter, Milk and Semi-Sweet Chocolate Chips.
How to Make Cherry Chocolate Cake
- Preheat the oven to 350°F.
- In a mixing bowl, combine the cake mix, eggs and cherry pie filling. Mix well. Pour the batter into a greased and floured 9 x 13 inch cake pan. The batter will be thick so you may have to use a spatula to even out the cake batter in the baking dish.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
- While the cake is cooling, in a saucepan, combine the sugar, butter and milk. Bring to a boil stirring constantly. Cook for 1 minute then remove from heat.
- Add in chocolate chips and stir until melted. Add in chocolate chips and stir until melted. Let the chocolate glaze cool till it thickens up. Pour the chocolate mixture over the cake.
More Recipe Ideas
Cherry Chocolate Cake
Equipment
- Baking Dish
Ingredients
- 1 pkg Chocolate Cake Mix
- 3 Eggs
- 21 oz Cherry Pie Filling
Frosting
- 1 Cup White Sugar
- 5 Tbsp Unsalted Butter
- â…“ Cup Milk
- 6 oz Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the cake mix, eggs and cherry pie filling. Mix well. Pour the batter into a greased and floured 9×13 inch cake pan. The batter will be thick so you may have to use a spatula to even out the cake batter in the baking dish.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
- While the cake is cooling, in a saucepan, combine the sugar, butter and milk. Bring to a boil stirring constantly. Cook for 1 minute then remove from heat.
- Add in chocolate chips and stir until melted. Let the chocolate glaze cool till it thickens up. Pour the chocolate mixture over the cake.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
The chocolate cake looks good want to try it thanks.
The cake ends up being very dry in 2-3 days,it tastes good but needs vegetable oil and milk added to the cake mix batter.
I made this cake and frosting for family today and it was awesome. The only thing that I changed was when I was making the frosting I realized I did not have white sugar but I did have Splenda white sugar and that is what I used. There was no difference in the taste at all and it was delicious. I made the cake The day before my family was coming but waited until the next day to make the frosting. The cake was just as moist as if I had just made it. I recommend this cake highly and I will sure make it again.