Chocolate Cherry Cake with Cherry Pie Filling
Oct 29, 2018, Updated Jan 10, 2024
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Easy chocolate cherry cake is a moist and delicious chocolate cake filled with cherries and topped with chocolate ganache. A great cake for any occasion!
The BEST Chocolate Cake with Cherry Pie Filling Recipe
Calling all chocolate lovers! This rich chocolate cherry cake with a cherry pie filling and decadent ganache on top is absolute bliss. And thanks to the pre-made cake mix, prep is even easier than you think!
Looking for a chocolate dessert that will knock your socks off but doesn’t take all day to make? Whether you’re looking to impress dinner guests or simply want to treat the family (or yourself), this easy chocolate cherry cake is always a winner!
Just imagine trying a forkful of fluffy, moist chocolate cake mixed with tangy cherry pie filling and topped with a decadent ganache. Is your mouth watering yet? Let me tell you, the real thing is probably even better than you’re imagining.
And best of all, it’s so easy to make. But more on that in a minute.
I was first introduced to this cake when one of my mom’s best friends brought it over for us to try. She is such an amazing cook, so I knew it was going to be delicious even before I tasted it.
I was right, but I had no idea just how right. Oh my goodness, this is one seriously good cake. And once you give it a try, just like me, you’re going to be hooked from the first forkful!
What is a semi-homemade cake?
I like to use this term whenever I make a recipe that’s not completely from scratch. Because, let’s be honest, it’s not always worth the extra effort!
For example, this recipe calls for a pre-made devil’s food cake mix. It cuts way down on prep time, turns out amazing every time, and no one can taste the difference! See what I mean?
We’ll also use a can of cherry pie filling in this recipe. I don’t know about you, but I usually don’t have hours to reduce and mix my own cherry filling. I leave that to the experts!
The ganache on top is the one element we will make from scratch, but the process is very simple. You’ll combine everything in one pan to help it achieve the perfect texture, then pour it over the cake while still warm. It’s super easy and utterly decadent!
If you want to lick the bowl afterwards, I won’t blame you. In fact, I would think you’re crazy if you didn’t!
Is chocolate cherry cake the same as black forest cake?
While they have similar flavors, they are two separate desserts. Black forest cake is made from layers of chocolate cake with cherry filling in between. It also features a whipped cream topping.
The biggest similarity is that they both give you the combination of rich chocolate and tangy cherries. This recipe melds the flavors a bit more because the cherry pie filling is combined with the cake mix. And instead of the whipped cream topping, we’ll cover our in a heavenly chocolate ganache for that perfect finish!
Chocolate and Cherry Cake Ingredients
- Devils Food Cake Mix
- cherry pie filling
- eggs
- vegetable oil
- milk
- almond extract
- sugar
- evaporated milk
- butter
- semi-sweet chocolate chips
How to make Chocolate Cherry Cake with Cherry Pie Filling
Scroll to bottom for full printable recipe and ingredient list.
To make the chocolate cherry cake using cake mix:
- Mix: Using an electric mixer, mix together cake mix, eggs, oil, milk, and almond extract.
- Fold: Fold in cherry pie filling and stir until combined.
- Bake: Pour batter into a 9×13 pan sprayed with non-stick spray and bake for 30-35 minutes.
To make the ganache:
- Ganache: My favorite part is the chocolate ganache topping. In a saucepan heat evaporated milk, sugar and butter. Then stir in chocolate chips and almond extract.
- Spread it over the cake and you are done. It is smooth and fudgy and oh so chocolatey. And yes, I licked the bowl clean.
Chocolate Cherry Cake Recipe Tips
- Don’t have devil’s food cake mix, use chocolate instead.
- Have a nut allergy in your house, use vanilla extract instead of almond extract.
- Be sure to pour ganache over cake while the cake is still slightly warm. This helps it spread evenly.
How to store Chocolate Cake with Cherry Pie Filling
This cherry cake will stay good at room temperature for 2-3 days and in the refrigerator for about one week.
To freeze, let completely cool and then wrap in plastic wrap and foil. It will stay good in the freezer for 2 months.
FAQ
The can of cherry pie filling should keep this cake very moist. If your cake is dry you might have baked it too long.
Yes, you can make this into a layer cake by using 2 8-inch round pans. Make sure to grease the pans.
The cherry pie filling pairs really well with the chocolate cake. You can substitute with canned blueberry pie filling or strawberry filling.
This can be made into a dump cake by adding two cans of cherry pie filling into a baking dish and adding the cake mix on top. Add ¾ cup melted butter over the cake mix. Bake at 350 degrees F. for 50-60 minutes.
More delicious cake recipes
- Apricot Nectar Cake – This is a delicious, moist bundt cake made with apricot nectar.
- Pineapple Cake – One of my favorite cakes to make in the summer. Crushed pineapple and pineapple icing.
- 7-Up Cake – A classic cake with 7-Up.
- Orange Poke Cake – A beautiful and delicious poke cake.
- Chocolate Sheet Cake – Chocolate cake with a fudgy chocolate frosting.
If you made this cake be sure to leave a star rating below!
Chocolate Cherry Cake Recipe
Ingredients
- 1 box devil’s food cake mix
- 1 21 oz can cherry pie filling
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon almond extract
- 1 cup sugar
- 1/3 cup evaporated milk
- 5 tablespoons butter
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F. Spray 9×13 pan with non-stick cooking spray.
- Mix eggs, cake mix, oil, milk and almond extract.
- Fold cherry pie filling into the batter.
- Pour batter into greased baking pan.
- Bake 30-35 minutes.
- For Ganache: In a small saucepan bring sugar, evaporated milk and butter to a boil for one minute.
- Remove from heat and add chocolate chips and almond extract.
- Mix until smooth and pour over cake while cake and ganache are still warm.
- Let ganache set and cool before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we make it in cupcakes ?
I have not tried making cupcakes with this recipe but I think it would work. I would check the cupcakes at maybe 20 minutes of cook time.
I make this into cupcakes all the time but fir regular size cupcakes I only bake 18 minutes. Of course ovens vary. For my large Wilton cupcake pans I bake 20 minutes. I frost with my chocolate almond buttercream with toasted almonds for garnish.
Big hit! Not only easy to make but very addictive. My husband is in heaven. The cake is delicious, but for me it’s just a vehicle for the ganache.
Can this be made as a sheet cake?
Yes, it would work as a sheet cake. Hope you enjoy!
Could I make this cake into a layer cake or Bundy cake somehow for a more special thing as a birthday?
I have not tried. I think it would work as a bundt cake but it might not be enough batter for a layer cake.
Very good moist cake.
I’ve made this cake for years. The first time I used the whole bag of chocolate chips by mistake. It was like a layer of fudge as the frosting. Now I always make it wrong 😆
I’ve been making this cake for years, and my husband, son and daughter insist on this cake for their birthdays. It’s good without icing, but with the chocolate ganache it can’t be beat!
I love this cake!! I am lucking the icing pan as I type! Making this for Father’s Day. Not sure what I was thinking … but I made an extra batch of icing to snack on. Thanks so much for sharing. Be safe.
Fabulous cake—moist, fluffy, and delicious!
Is this best made the day of? I was thinking of making a few days early for a birthday but see the ganache needs to be poured when the cake is still warm so freezing the bare cake rounds probably isn’t a good idea? What do you recommend. I just don’t want the cake to start getting dry
You could make it 2 days ahead of time if needed.
This cake was better than the old standard chocolate cherry cake because it has additional ingredients in the cake batter, like the oil and milk. I’m saving this recipe!! My husband took it to the nursing home today, and it was a huge hit! The icing seemed a little grainy when I made it last night, but didn’t seem so noticeable today. And it was helpful for serving that the fudge-like icing isn’t too gooey. I will make it again for sure!
So happy you liked it Ann!