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Chocolate Cherry Bundt
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Chocolate Covered Cherry Bundt Cake

Chocolate Covered Cherry Bundt Cake A simple scratch chocolate cake made with cherry pie filling.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 2 1/4 cups all-purpose flour 10.5 oz
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder natural style
  • 1 cup sugar
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 2 teaspoons almond extract or 1 teaspoon each vanilla & almond
  • 1 can cherry pie filling 21 ounces
  • 2/3 cup dark or semisweet chocolate chips use more if desired

Glaze

  • 2 tablespoons whole milk or half & half
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 375 degrees if using a light, thick, heavy Bundt or 350 if using a black, standard thickness Bundt. Grease the Bundt pan (it should hold 12 cups) with shortening and dust with flour.
  • In a large mixing bowl, mix all the dry ingredients well.
  • Make a well in the center and mix together 1 cup water, eggs, oil, extract and stir until all ingredients are moistened. Beat with a handheld mixer on medium until blended (only about a minute). By hand, stir in half of the cherry pie filling.
  • Pour half of the batter into the pan. Spoon remaining pie filling in a ring around the batter and scatter chocolate chips over it. Keep filling clear of the sides of the pan. Top with remaining batter.
  • Bake 35-40 minutes if using 375 or 45 to 50 minutes if using 350 or until top springs back when touched and cake pulls away from the sides of the pan. Cool on a wire rack for 10 minutes. Remove cake from pan and glaze while still warm.
  • Glaze: In a small bowl, combine milk, corn syrup and vanilla, and mix well. Stir in powdered sugar until smooth. Thin with a small amount of additional milk if too thick to pour. Glaze cake evenly over top and sides. Garnish with fresh cherries, if desired

Notes

I baked this cake at 350 in a black Bundt pan. It took a little over 45 minutes.
A few more notes: This cake doesn't have a lot of oil and gets most of its moisture from the eggs and cherry pie filling. Make sure to use a full 21 ounce can and don't be tempted to substitute canned cherries because you need the sauce from the pie filling. The powdered sugar glaze also adds moisture, so make sure not to skip the glaze. You can go ahead and add a second glaze of chocolate if you want, but don't just skip the first glaze.