Why You’ll Love This Recipe
I enjoy that this cake uses a shortcut with boxed mix but still tastes completely homemade. The combination of chocolate and cherries is classic, and the almond extract adds a subtle flavor that makes it special. I also love how the glaze melts into the warm cake, giving it a fudgy finish that makes every bite irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake
1 box chocolate cake mix
1 can cherry pie filling
2 eggs
1 teaspoon almond extract or vanilla extract
Glaze
5 Tablespoons butter or margarine
1/3 cup milk
1 cup sugar
1 cup chocolate chips
Directions
Preheat oven to 350°F.
In a mixing bowl, combine cake mix, eggs, extract, and cherry pie filling. Stir until smooth and most lumps are gone.
Grease or spray a 13×9-inch baking pan. Spread the batter evenly in the pan.
Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
While the cake is still warm, prepare the glaze.
In a saucepan, combine sugar, milk, and butter. Heat over medium until butter and sugar melt. Bring to a boil and cook for 1 minute.
Remove from heat, add chocolate chips, and stir until smooth.
Pour glaze over the warm cake, spreading evenly with a spatula.
Let cool before slicing.
Servings and Timing
This recipe makes 8 servings. Prep time is 5 minutes, bake time is 30 minutes, plus 10 minutes for the glaze, for a total of 45 minutes.
Variations
Sometimes I switch almond extract for vanilla when I want a milder flavor. I also like sprinkling chopped nuts on top of the glaze for extra crunch. For a more decadent touch, I serve it with whipped cream or vanilla ice cream.
Storage/Reheating
I store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 15 seconds to soften the glaze. This cake also freezes well if tightly wrapped, and I thaw it overnight in the fridge before serving.
FAQs
Can I use fresh cherries instead of pie filling?
Yes, but I usually stick with pie filling since it keeps the cake extra moist.
Can I use a different cake mix?
Yes, I’ve tried it with devil’s food and dark chocolate mixes, and they all work.
Do I have to make the glaze?
No, but I think the glaze makes the cake richer and more indulgent.
Can I make this cake in a bundt pan?
Yes, but I increase baking time by about 10–15 minutes.
Can I use margarine instead of butter in the glaze?
Yes, margarine works fine if that’s what I have on hand.
What if I don’t have almond extract?
I use vanilla extract instead—it still tastes delicious.
Can I add nuts to the batter?
Yes, chopped walnuts or pecans add a nice crunch.
How do I keep the cake from sticking to the pan?
I spray the pan with cooking spray or line it with parchment paper.
Can I freeze this cake?
Yes, I wrap slices tightly and freeze for up to 2 months.
How do I serve this cake?
I like it plain, but it’s also great with whipped cream or ice cream.
Conclusion
I love how this chocolate cherry cake delivers big flavor with minimal effort. The boxed mix and pie filling make it foolproof, while the glaze adds a homemade touch that takes it over the top. For me, it’s the perfect dessert when I want something quick, comforting, and indulgent.
Chocolate Cherry Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This chocolate cherry cake is an easy yet indulgent dessert made with a boxed cake mix, cherry pie filling, and a rich homemade chocolate glaze. Moist, flavorful, and ready in under an hour, it’s perfect for family gatherings or weeknight treats.
Ingredients
Cake:
1 box chocolate cake mix
1 can cherry pie filling
2 eggs
1 teaspoon almond extract or vanilla extract
Glaze:
5 tablespoons butter or margarine
1/3 cup milk
1 cup sugar
1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine cake mix, eggs, extract, and cherry pie filling. Stir until smooth.
- Grease a 13×9-inch baking pan and spread the batter evenly inside.
- Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is still warm, prepare the glaze: In a saucepan, combine sugar, milk, and butter. Heat over medium until butter and sugar melt. Bring to a boil and cook for 1 minute.
- Remove from heat, add chocolate chips, and stir until smooth.
- Pour glaze over the warm cake, spreading evenly with a spatula.
- Let cool before slicing and serving.
Notes
Swap almond extract with vanilla for a milder flavor.
Sprinkle chopped nuts over the glaze for crunch.
Serve with whipped cream or ice cream for a more decadent dessert.
This cake can also be baked in a bundt pan (add 10–15 minutes to bake time).
Freezes well if wrapped tightly.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 36g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
