Chocolate Cake With Cherry Pie Filling (1-Bowl, 10-Min Prep)

Ultra-moist chocolate cherry cake with glossy pockets of fruit, dump, stir, and bake. Works in a 9×13 or as a Chocolate Cherry Bundt Cake.

A fudgy chocolate crumb meets bright, jammy cherries, no mixer, pantry staples, slice-clean for weeknights or holidays.

Why You’ll Love It

• Dump-and-stir simplicity: Built for Chocolate Cherry Dump Cake Recipes and Canned Cherry Pie Filling Recipes Easy.
• Moist, fudgy crumb: Cherry filling keeps the cake tender for standout Chocolate Cherry Desserts.
• Flexible pan options: 9×13, loaf, or Chocolate Cherry Bundt Cake with a glossy ganache.
• Three-ingredient option: Quick path that nails Chocolate Cherry Dump Cake 3 Ingredients.
• Coffee-friendly snack cake: Great crossover for Cherry Coffee Cake Recipes (see variation).

Ingredients (notes only)

Base cake (from mix, best texture)

• Chocolate cake mix (15.25 oz): Devils’ food or dark chocolate.
• Cherry pie filling (21 oz): Canned, whole cherries for visible pockets.
• Eggs + neutral oil: Structure and moisture.
• Sour cream or Greek yogurt (optional): Extra plush crumb.
• Almond or vanilla extract: Boosts cherry-chocolate aroma.
• Mini chocolate chips (optional): Melty flecks throughout.

Finishes

• Simple ganache or cocoa glaze; powdered sugar for 9×13; sliced almonds for crunch.

Step-by-Step Instructions

1. Prep: Heat oven to 350°F (177°C). Grease and parchment-line a 9×13 metal pan (or grease and flour a bundt).
2. Mix wet: In a large bowl whisk 3 eggs, ½ cup oil, ½ cup sour cream (optional), and 1 tsp vanilla or ½ tsp almond extract.
3. Add dry + cherries: Sprinkle in 1 (15.25-oz) chocolate cake mix; fold just to combine. Fold in 1 (21-oz) can cherry pie filling and ½ cup mini chips (optional). Do not overmix—streaks are fine.
4. Bake:
   • 9×13: Spread batter; bake 28–34 minutes until a toothpick comes out with a few moist crumbs.
   • Bundt (10–12 cup): Bake 40–48 minutes until springy and edges pull from pan.
5. Cool: 9×13 cools 30 minutes in pan. For bundt, cool 12–15 minutes, then invert to release.
6. Finish: Dust with powdered sugar or pour warm ganache (½ cup hot cream over ¾ cup chopped chocolate; rest 2 min, whisk, pour).

Pro Tips

• Don’t overmix the cherries: Gentle folding keeps visible cherry pockets.
• Metal > glass: Metal pans bake more evenly; add ~5 minutes if using glass.
• Glossy ganache: Warm cake + slightly fluid ganache = perfect drip on bundt.
• Slice tidy: Chill 20 minutes before slicing if serving neat squares.

Variations (mapped to interests)

• Chocolate Cherry Dump Cake 3 Ingredients: 1 chocolate cake mix + 1 (21-oz) cherry pie filling + 3 eggs. Stir, bake 30–35 min at 350°F in 9×13.
• Cherry Coffee Cake Recipes angle: Add ¾ tsp cinnamon to batter and finish with a brown sugar–almond sprinkle before baking.
• Best Cherry Pie vibes: Swirl 2 Tbsp cherry jam on top pre-bake for jewel-like bursts.
• Chocolate Cherry Bundt Cake: Use bundt timing; finish with ganache + toasted almonds.

How to Serve

• Warm squares with vanilla ice cream or lightly sweetened whipped cream.
• Party tray with complementary bars: Lemon Brownie Bars, S’mores Bars, Churro Cheesecake Bars.

Make Ahead & Storage

• Room temp: Cover and keep 2–3 days (9×13).
• Fridge: 4–5 days; crumb sets fudgier.
• Freeze: Wrap slices individually, up to 2 months; thaw overnight.

FAQs

Can I use cherry pie filling with extra syrup? Yes—drain 2–3 Tbsp if it looks very loose.
From scratch instead of a mix? Use your favorite 9×13 chocolate cake formula; fold in 21 oz cherry filling at the end.
Why is my bundt sticking? Grease + flour thoroughly, especially the center tube; release while warm (12–15 min rest).

Simple Nutrition Table (estimate, per 1 of 15 from 9×13)

Calories: ~310 • Carbs: 45g • Protein: 3g • Fat: 13g • Fiber: 2g • Sodium: ~330mg
Estimates vary by brand and portion size.