Ingredients
- 1 (15.25-oz / 432 g) chocolate cake mix (devil’s food or dark)
- 1 (21-oz / 595 g) cherry pie filling
- 3 large eggs
- ½ cup (120 ml) neutral oil
- ½ cup (120 g) sour cream (optional, for plush crumb)
- 1 tsp vanilla or ½ tsp almond extract
- ½ cup mini chocolate chips (optional)
- For finishing: powdered sugar or ganache (¾ cup chopped chocolate + ½ cup hot heavy cream)
Equipment
- 9×13-inch pan or bundt pan
- mixing bowl
- whisk or spatula
- measuring cups and spoons
- wire rack
Method
- Preheat oven to 350°F (177°C). Grease and line a 9×13-inch pan or grease and flour a 10–12 cup bundt pan.
- In a large bowl, whisk eggs, oil, sour cream (if using), and extract until smooth.
- Fold in cake mix until just combined, then fold in cherry pie filling and mini chocolate chips (if using).
- Pour batter into prepared pan. Bake 28–34 minutes for 9×13 or 40–48 minutes for bundt, until a toothpick shows moist crumbs.
- Cool cake completely. Dust with powdered sugar or pour ganache (¾ cup chopped chocolate + ½ cup hot cream).
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 330mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 90IUCalcium: 50mgIron: 1.3mg
Notes
3-Ingredient Version: Skip sour cream, chocolate chips, and extract for a classic dump cake; bake 30–35 minutes in a 9×13 pan.
Glass Pan: Add about 5 minutes to bake time.
Extra Cherry: Swirl 2–3 tablespoons cherry jam on top before baking.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
Glass Pan: Add about 5 minutes to bake time.
Extra Cherry: Swirl 2–3 tablespoons cherry jam on top before baking.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
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