This old fashioned Chocolate Cherry Cake is made with a box of chocolate cake mix and a can of cherry pie filling for a rich dessert that couldn’t be easier. The sweet-tart cherries add just the right pop of flavor to every fudgy bite.
Kate’s Recipe Rundown
If you love chocolate-covered cherries, this cake is a must-try!
I spotted this Chocolate Cherry Cake recipe in several spiral-bound community cookbooks from the ’70s and ’80s, and it’s easy to see why it was so popular. The sweet-tart cherries pair perfectly with the rich chocolate cake, and the warm frosting poured over the top is just like the classic boiled icing from a Texas sheet cake.
Thanks to a box of chocolate cake mix, it’s incredibly simple to make, and just as delicious as it is nostalgic. I hope you enjoy it as much as we did!
Enjoy! Kate
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Ingredients
- A can of cherry pie filling acts as part of the liquid for the cake, along with the eggs. It may not sound like enough wet ingredients but I promise you, it is! The batter will be thicker than a typical cake batter.
- Almond extract brings out the cherry flavor even more. Don’t skip it!
How to Make Chocolate Cherry Cake with Cake mix
- Whisk the eggs in a large bowl, then add the cherry pie filling, almond extract, and cake mix.
- Spread the batter into a 13×9-inch pan, and bake for 30–32 minutes at 350°F.
- Bring the milk, butter, and sugar to a boil, and boil for one minute. Take off the heat and stir in the chocolate chips until melted.
- Quickly pour the hot icing over the warm baked cake. Let cool.
Tips for Making the Best Chocolate Cherry Cake
- The beauty of this cake is that you can frost it right when it gets out of the oven. In fact, I recommend it. Be sure the cake is still hot so the icing glides over it and sets nicely. It’ll have a nice sheen on top once the icing cools.
- Let the cake cool completely before slicing it. Otherwise, the icing will be runny.
- Don’t skip the almond extract! There’s just something about almonds that brings out the cherry flavor even more.
- I absolutely loved this cake with a scoop of ice cream on top. I splurged on a pint of Jeni’s brown butter almond brittle since we had guests over. Vanilla or butter pecan would be delicious, too.
📖 Recipe
Chocolate Cherry Cake with Cake Mix
This easy cake combines chocolate cake mix, cherry pie filling, and a fudge-like frosting for a nostalgic treat.
Ingredients
- 2 eggs
- 1 box chocolate cake mix (I use Duncan Hines)
- 1 can (21 oz) cherry pie filling
- 1 teaspoon almond extract
- 5 tablespoons butter
- 1 cup sugar
- ⅓ cup milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch dish.
- In a large bowl, whisk the eggs. Stir in the cherry pie filling, chocolate cake mix, and almond extract until smooth.2 eggs, 1 box chocolate cake mix, 1 can (21 oz) cherry pie filling, 1 teaspoon almond extract
- Pour into the greased dish, and bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean.
- As soon as the cake gets out of the oven, place the butter, sugar, and milk in a saucepan over medium heat. Boil for 1 minute.5 tablespoons butter, 1 cup sugar, ⅓ cup milk
- Remove from the heat and whisk in the chocolate chips until melted.1 cup semi-sweet chocolate chips
- Immediately pour the frosting over the warm cake and tilt the pan until the entire cake is coated.
- Let cool completely before slicing.
Notes
Don’t skip the almond extract! It’s important for bringing out the cherry flavor in the cake.
Make sure to frost the cake soon after removing it from the oven, and NOT after it cools. Frosting a warm cake is the key to a smooth and shiny frosting on top.
A scoop of ice cream on top is a great idea for serving!
Store any leftover cake at room temperature or in the fridge, tightly covered, for several days. You can also freeze the cake for several months.
Nutrition
Calories: 363kcalCarbohydrates: 51gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 42mgSodium: 312mgPotassium: 226mgFiber: 2gSugar: 36gVitamin A: 205IUVitamin C: 0.003mgCalcium: 77mgIron: 3mg
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