Chocolate Covered Cherry Cake
This chocolate covered cherry cake is a decadent box mix hack that uses cherry pie filling instead of oil for an incredibly moist, truffle-like texture. Finished with a silky homemade glaze, it’s a simple, one-bowl dessert that’s always the star of the show.
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Ingredients
Cake:
- 1 box devil's food cake mix Pillsbury or Duncan Hines because there's more ounces in the box
- 1 can (21 oz.) cherry pie filling
- 2 large eggs at room temperature
- 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℉.
- 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.
- 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.
Notes
The secret to a perfect chocolate covered cherry cake is not overbaking it. Bake the cake just until the center springs back when lightly pressed and the edges start to pull away from the sides of the pan. This ensures your cherry chocolate dessert stays incredibly moist and fudgy rather than dry.
This cake tastes great at room temperature, but we think it tastes even better when served cold (just out of the fridge)!
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.
Nutrition
Calories: 262kcalCarbohydrates: 42gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 217mgPotassium: 151mgFiber: 1gSugar: 25gVitamin A: 190IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!