This easy box cake hack may look unassuming, but after just one bite, you'll enter a world of decadence and be totally hooked! Chocolate Covered Cherry Cake's sweet and rich flavor is truly scrumptious and satisfying--especially for anyone who's a fan of chocolate covered cherries.
This chocolate cake is so ridiculously good that when it's in my kitchen, it's pretty much all I can think of. From its super moist cake base, filled with chocolate and cherry pie filling, to its sweet and decadent glazed topping, this cake is absolutely one of my favs.
As an added bonus, this Chocolate Covered Cherry Cake recipe is incredibly easy to make. And the icing on top?--well, let's just say its rich, chocolate glaze (much like Chocolate Raspberry Cheesecake's, came very close to coining that expression!
If you take this to a social, be prepared for all the raves and recipe questions--because this will be the most talked about dessert on the table!
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👪Why you'll love it
| Box Cake Hack- It all starts with a box of Devil's Food. Add a can of cherry pie filling, almond extract and 2 eggs and the cake base is done. It doesn't get much easier than this! Simple ingredients- Chocolate Covered Cherry Cake has basic ingredients that are easily found at the store and has a ton of shortcuts to deliver its decadent taste. Feeds a crowd- The cake is baked in a 13x9 pan and you can easily get 20 servings out of it, which is perfect for a large gathering. Stores well- This cake keeps in the fridge for 1 week and when stored properly in the freezer, it will last for up to 6 months! |
For additional ideas with cherry pie filling, check out Cherry Crunch.
🥘Ingredients
For the cake:
- Devil's food cake mix- try to use Duncan Hines or Pillsbury, since there's more ounces in those boxes
- cherry pie filling- used instead of oil; stick with full sugar filling for optimal sweetness and thickness
- eggs
- pure almond extract- tastes much better than imitation
For the chocolate glaze:
- sugar
- butter
- whole milk
- semisweet chocolate chips
🔪Instructions
For more detailed instructions, see the printable recipe card below
- In a large mixing bowl, add the dry cake mix and cherry pie filling.
- Next, add the almond extract and eggs.
- Blend with your hand mixer on low speed for 1 minute. Then increase the mixer's speed to medium and beat 2 minutes more.
- Pour the batter into your prepared pan, smoothing the top with the rubber spatula
- Bake for 30 to 35 minutes.
- In a medium saucepan, add sugar, butter and milk. Cook over medium-low heat, stirring constantly until mixture comes to a boil. After it boils, stir constantly for 1 more minute.
- Remove from heat and stir in the chocolate chips.
- When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface.
- Cool the cake for 20 minutes, then cut the cake into squares before serving.
Hint: The glaze may be thin, but it will firm up as it sits!
🥣Substitutions
Box cake mix: You can use Devil's food with pudding instead of plain Devil's food
Milk: You may use half and half instead of whole milk for the glaze
📖Variations
Cherry Vanilla Cake- Use a golden or white cake mix for a different flavor profile
🍽Equipment
- 13x9 nonstick pan
- hand mixer
- large mixing bowl
- scraping/rubber spatula
- wire cooling rack
- mixing spoons
- measuring cups
- measuring spoons
- small pot
- nonscratch serrated knife
- serving spatula
🍶Storage
If you're a chocolate lover like me, this cake won't be around for long!
Store the cake, covered in aluminum foil, at room temperature for up to 5 days or in the fridge for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
💭Top tip
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
🗨️FAQ
Because the taste of this delicious dessert resembles the flavor of chocolate covered cherries.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Chocolate Covered Cherry Cake:
A special thank you to my aunt for sharing this amazing recipe with me!
📋Recipe
Chocolate Covered Cherry Cake
Ingredients
Cake:
- 1 box devil's food cake mix
- 1 can (21 oz.) cherry pie filling
- 2 large eggs
- 1 teaspoon pure almond extract
Chocolate Glaze:
- 1 cup sugar
- ⅓ cup butter
- ⅓ cup whole milk
- 1 & ⅓ cups semisweet chocolate chips
Instructions
- Preheat oven to 350℉.
Cake:
- In a large mixing bowl, add the dry cake mix and cherry pie filling.
- Next, add the almond extract and eggs.
- Blend with your hand mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer's speed to medium and beat 2 minutes more. Scrape the sides again, if necessary.
- Then pour the batter into your prepared pan, smoothing the top with the rubber spatula.
- Bake at 350℉ for 30 to 35 minutes.
Chocolate Glaze:
- In a medium saucepan, add sugar, butter and milk. Cook over medium-low heat, stirring constantly until mixture comes to a boil. After it boils, stir constantly for 1 more minute.
- Remove the pan from heat and stir in the chocolate chips.
- When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface.
- Cool the cake for 20 minutes, then cut the cake into squares before serving.
Storage:
- Store the cake, covered in aluminum foil, at room temperature for up to 5 days or in the fridge for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on your counter before serving.
Helen H. says
We love chocolate covered cherries, so I couldn't wait to give this easy cake recipe a try. It came out delicious and I didn't miss the vegetable oil one bit!
Kitchen Ready Betty says
It's so moist without the oil. The cherry pie filling is such a great substitute. I'm so glad you enjoyed this easy recipe.