Go Back
–+ servings
A slice of chocolate cherry cake topped with cherry pie filling on a white plate, with the rest of the cherry cake in the background.
Print Recipe
No ratings yet

Chocolate Cherry Cake

This chocolate cherry cake is a fluffy and moist cherry cake smothered with creamy chocolate frosting and topped with gooey cherry pie filling.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time1 hour
Total Time1 hour 50 minutes
Course: Desserts
Cuisine: American
Keyword: cake cherry chocolate, cherry chocolate cake, chocolate cherry cake
Servings: 16 servings
Author: Katerina | Diethood

Ingredients

For the Cherry Cake

  • 1 box (16.25 ounces) white cake mix
  • 2 cans (21 ounces per can) cherry pie filling divided
  • 2 eggs lightly beaten
  • 1/3 cup vegetable oil
  • 2 teaspoons pure vanilla extract

For the Chocolate Frosting

  • 1 cup semisweet chocolate chips
  • 1/4 cup canned evaporated milk
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

For the Cake

  • Prep. Preheat oven to 350ºF. Lightly grease a 9x13 baking pan and line with parchment paper; set aside.
  • Make the cake batter. In a large mixing bowl combine the cake mix, 1 can cherry pie filling, eggs, oil, and vanilla; mix until thoroughly combined.
  • Bake. Pour the cake batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to completely cool before frosting.

For the Frosting

  • Melt the chocolate. Combine chocolate chips, evaporated milk, butter, and vanilla in a microwaveable bowl. Microwave for 30 seconds. Remove from microwave and whisk until mixture is smooth.
  • Make the frosting. Add powdered sugar and continue whisking until smooth.
  • Frost the cake. Spread it over the entire cake. Top the cake with the other can of cherry pie filling, and serve!

Notes

  • To Store: Store cake at room temperature for up to 2 days wrapped in plastic inside an airtight container before adding the cherry pie topping. Keep opened cans of pie topping wrapped in plastic in the fridge. Cake will last an additional 3 days in the fridge.
  • To Freeze: Freeze up to 3 months with or without frosting, but don't add the topping. Open a new can of pie filling when you're ready to thaw out the cake.

Nutrition

Serving: 1slice | Calories: 372kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 236mg | Potassium: 199mg | Fiber: 1g | Sugar: 25g | Vitamin A: 245IU | Vitamin C: 2.7mg | Calcium: 93mg | Iron: 1.8mg
QR Code linking back to recipe