chocolate cherry cake

Make this delicious chocolate cherry dump cake with just 3 simple ingredients: devil&#x27;s food cake mix, cherry pie filling, and butter!

Chocolate Cherry Dump Cake

(21 oz each) cherry pie filling

box devil's food cake mix

butter, melted

Preheat oven to 350 F. Coat a 9...

Preheat oven to 350 F. Coat a 9 x 13 baking dish with a layer of non-stick cooking spray.

Add both cans of cherry pie filling to...

Add both cans of cherry pie filling to the baking dish.

Top with a layer of devil's food cake...

Top with a layer of devil's food cake mix.

Pour melted butter over the top of the...

Pour melted butter over the top of the cake mix, trying to cover as much of the cake mix as possible. (It won't cover it all - it is ok!)

Bake for 40-45 minutes, or until bubbly around...

Bake for 40-45 minutes, or until bubbly around the edges and dry on top.

Serve warm. Top with a scoop of vanilla...

Serve warm. Top with a scoop of vanilla ice cream or a dollop of whipped topping, if desired.

Chocolate Cherry Cake

all-purpose flour

baking soda

salt

cocoa

white granulated sugar

eggs

butter

buttermilk

vanilla extract

cherry pie filling

evaporated milk

chocolate chips

In a large mixing bowl whisk together the flour, baking soda, salt, cocoa and sugar.  Mix well with whisk.  Add eggs, melted butter, buttermilk, vanilla extract and cherry pie filling mixing well each time with a spoon. (I don't use the mixer on the cake and mix just until all ingredients are wet).  Pour into a well sprayed bundt pan or 9 x 13 cake pan.

Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked.  Let cake cool for 20 minutes before removing from bundt pan.  (If using a 9 x 13 inch pan, it may not take that long to cook. Just make sure center is done when tested).

Combine sugar, milk and butter in pan on top of stove.  Bring to boil and cook for 1 minute.  Remove from heat and add vanilla and chocolate chips.  Stir with spoon or whisk until chips are melted. (I put this in a small pitcher pour and drizzle over cake if using bundt pan. You can spread on cake if using 9 x 13 cake pan.  If frosting becomes too thick add a little milk and heat about 15 seconds in microwave. (Note: If you make this cake in a 9 x 13 pan, I would double the frosting recipe).

Frosting Instructions

I adore this Cherry Dr Pepper Cake. My favorite soda in the world is Dr. Pepper and when you put it together with chocolate I am all in. Take your favorite boxed chocolate cake mix and add in the rest for this delicious recipe.

Cherry Dr. Pepper Cake

chocolate cake mix

C Dr. Pepper Cherry

maraschino cherries

C unsalted butter (softened)

C powdered sugar (plus 2 more cups if needed)

chocolate shavings (Found at Hobby Lobby)

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with pam baking spray and set aside

Using a standing mixer, mix together the cake mix and soda until combined

Cut the cherrie's in half and mix into the batter

Pour the cake batter into the baking dish

Bake in the oven for 30 minutes or until a toothpick comes out clean

Allow cake to cool completely before frosting

Using a standing mixer, cream together the butter, powdered sugar and cherry juice until combined and stiff

If your frosting is thin, add in another cup of powdered sugar

Scoop the frosting onto the cake and and smooth evenly with a angled spatula

Sprinkle the chocolate shavings onto the frosting and add a few cherries

Place into the fridge for an hour to allow the frosting to harden before cutting!

Enjoy!

Cherry Frosting:

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!

Chocolate Cherry Cake Recipe

21 oz can cherry pie filling

vegetable oil

milk

almond extract

sugar

Preheat oven to 350 degrees F. Spray 9x13 pan with non-stick cooking spray.

Mix eggs, cake mix, oil, milk and almond extract.&nbsp;

Fold cherry pie filling into the batter.&nbsp;

Pour batter into greased baking pan.&nbsp;

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.&nbsp;

Let ganache set and cool before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1666719354/wgb8bmflelvf1k4tubpn.mp4

Delicious chocolate cake filled with cherries and topped with a chocolate ganache.

Family Favorite Chocolate Cherry Cake with only 3 ingredients: a cake mix, cherry pie filling &amp; eggs!  You&#039;re going to love this moist &amp; delicious chocolate cherry cake recipe! 

CHERRY CHOCOLATE CAKE

TBSP butter

vanilla

chocolate

Preheat oven. Spray a 13×9 pan with nonstick baking spray containing flour and set aside. {If you’re opting for a fancier presentation, use a 10&quot; spring form pan like I did. It works beautifully!}

In large bowl, combine cake mix, cherry pie filling and eggs. Stir together with large spoon or rubber spatula. (Do not use a mixer; it will break up the cherries).

Pour into prepared pan. Bake at 350-degrees 30 to 40 minutes, or until cake is set.

While cake is almost out of the oven, combine sugar, butter and milk in large saucepan.

Bring to a boil, and then boil for 1 minute, stirring constantly. {I like a thicker frosting, so I boiled mine for 2-3 minutes.}

Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth.

Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings.

This Chocolate Cherry Cake tastes decadent and indulgent, but is actually made from wholesome, unrefined ingredients! 

(27 g) cacao powder

tsp baking powder

½ tsp baking soda

sea salt

soy milk*

½ cup (130 grams) unsalted almond butter

(75 grams) coconut sugar

apple cider vinegar

almond extract (optional)

cherries

maple syrup or coconut sugar

tbsp filtered water

coconut whipped cream*

Material Prep

Preheat the oven to 350F and lightly grease or spray a 9” cake pan with a neutral cooking oil.

Prepare the Wet Ingredients

Mix the ground flax together with filtered water to create a flax “egg” in a small bowl. Combine the soy milk and apple cider vinegar in the base of a medium bowl &#8211; the vinegar will curdle the milk to create a “buttermilk”. Let both mixtures sit for at least 5 minutes, then add the thickened flax egg to the larger bowl with the almond butter, coconut sugar, vanilla, and almond extracts. Whisk until well-combined.

Mix the Dry Ingredients

together in a separate, larger bowl. Form a well in the center of the mixture, pour in the wet ingredients, and use a spatula to mix everything together until no clumps remain. Pour the cake batter into the cake pan and bake on the middle rack for 20-22 minutes. (If you are baking multiple cakes, bake for 23-25 minutes).

Once cooked, remove the cake from the oven and let sit in the pan for 5 minutes before loosening the edges with a butter knife and flipping onto a baking rack to let cool completely.

Make the Cherry Compote

in the meantime, add all of the ingredients of the cherry compote to a large, nonstick pan. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Let the cherries cook down for 15-20 minutes, stirring occasionally. Set the compote aside and let cool completely.

Assemble the Cake

top the cake with a layer of coconut cream, then spoon the cherry compote (and extra liquid) on top. Garnish with chopped and shaved chocolate, if desired. Serve immediately &#8211; leftovers will keep in the fridge for up to 5 days.

I made this recipe it came out great! Nice vegan/gf option I thought it was wonderful. Well done!

My youngest daughter helped me make this cake and not only was it fun to make it is sooo yummy. 
Thank you for the recipe I’m sure this won’t be the only time we make it.

Oh gosh, I SO love this cake!   I have made it twice now in one week.  Yes....in one week - ha ha.  And we are not even a huge chocolate fan, but this is converting us. I like that you can make a single 9" pan so portion sizing is reasonable.  I actually used chunky pure almond butter instead of smooth b/c this is what I had on hand and we kind of liked the 'little almond bits' within the cake.  I plan to try it w/smooth almond butter in the future. I did add almond extract to the cherry compote.  And with the second cake after the compote cooled I added some dark cherry balsamic vinegar that I had on hand and it helped with a little extra punch of stronger cherry flavor. I will definitely use the vinegar again in future.  It was delicious. I actually think it is great the next day as well....fresh from the oven or refrigerated...yummy either way!   Will be making this again to bring to a friend's house for a group dinner.  My guess is that nobody will even know how 'healthy' this cake!!

This Triple Chocolate Cherry Cake is loaded with juicy cherries and topped with an easy homemade chocolate frosting. I used a few shortcuts in this recipe to save time, but this cake tastes completely homemade! 

Triple Chocolate Cherry Cake

15.25-ounce box devil’s food cake mix

almond extract (or to taste)

mini semi-sweet chocolate chips

unsalted butter (at room temperature)

confectioners’ sugar

Dutch-processed cocoa powder**

corn syrup

Preheat oven to 350F and line a 9×13-inch pan aluminum foil for easier cleanup and spray with cooking spray; set aside.

To a large bowl, add the cake mix, eggs, almond extract and beat with a handheld electric mixer on low speed for about 90 seconds; mixture will be dry with pea-sized lumps and clumps.

Add the cherry pie filling and stir by hand to incorporate.

Add the chocolate chips and stir by hand to incorporate; batter will be thick and somewhat lumpy.

Turn batter out into prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack for about 1 hour, or until cooled completely before frosting it.

Make the Cake

To a large microwave-safe bowl, add the chocolate (break it into pieces or roughly chop) and heat on high power to melt. Stop every 20 seconds to check and stir. Once chocolate can be stirred smooth, set aside to cool.

To a large canister of a food processor, add the butter, sugar, cocoa powder, salt, and process on high speed until smooth, about 30 to 60 seconds, scraping the sides of the bowl as needed.

Add the corn syrup, vanilla, and process on high until just combined, about 10&nbsp;seconds.

Scrape down the sides of the bowl, add the melted chocolate, and pulse until smooth and creamy, 10 to 15 one-second pulses.

Evenly frost the cake.

Make the Frosting&nbsp;

An easy recipe for homemade chocolate cherry cake that tastes rich and is light at the same time. For a striking visual effect finish the cake with both a thick layer of chocolate ganache and a drizzle of the juices from cherry pie filling.

Rich Chocolate Cherry Cake Recipe 

white sugar

dark brown sugar

extra virgin olive oil

eggs,

milk stout (substitute with milk)*

tsp vanilla extract

cherry pie filling, unsweetened**

dark chocolate chips (a bit more if you'd like)

cake flour***

tsp baking soda

heavy cream

https://www.youtube.com/watch?v=JZ-Bnce4hbI

Easy bundt pan chocolate cheery cake. We add milk stout for extra depth of flavor. Full recipe and tips: https://www.craftbeering.com/chocolate-cherry-cake-bundt-or-sheet/

Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You&#039;d be amazed how easy it is to make it too!

Devil’s cake mix (Note 1)

(21 ounces) cherry pie filling (Note 2)

oz cream cheese (softened)

(120 grams) sour cream

Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.

In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.

Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.

Pour the batter into the baking pan and spread it evenly with a spatula.

Bake for about 25 minutes, or until the inserted toothpick comes out clean.

Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.

Whip the cream cheese until fluffy. Add sour cream, powdered sugar and almond extract and beat until smooth.

For cream cheese frosting:

Outrageous Cherry Dr Pepper Cake is an incredibly flavorful cherry chocolate cake recipe with just 5 ingredients that will blow your mind!

Cherry Dr Pepper Cake + Video

box super moist chocolate fudge cake mix (dry)

Dr. Pepper Cherry (room temperature)

maraschino cherries (divided)

salted butter

Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside.

In a large bowl combine cake mix and soda. Whisk until combined. Set aside.

Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined.

Pour batter into the prepared baking pan. Smooth with a spatula so the cake is even.

Place the cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean.

Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer).

Beat butter until light and fluffy, about 3 minutes.

Add sugar 1 cup at a time until it is all incorporated (beating between each addition).

Add 3 ounces (6 tablespoons) maraschino cherry juice from the jar and beat until mixture is light and fluffy.

Frost the cake with all of the icing and garnish with remaining cherries.

This cake was so easy to make, and it came out delicious! The cherry flavor with the chocolate is just perfect!

This was such an awesome cake! Dr pepper was for sure the best choice to contrast the cherry. It was rich and delectable.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1519007335/boedbevfr6jbevf8ariv.mp4

Outrageous Cherry Dr Pepper Cake is an incredibly flavorful cherry chocolate cake recipe with just 5 ingredients!

Outrageous Cherry Dr Pepper Cake

A classic Black Forest Cake made with moist chocolate cake layers, a glossy tart cherry filling, and lightly sweetened whipped cream frosting. This alcohol-free version stays true to tradition while remaining family-friendly and perfect for holidays, birthdays, and special gatherings.

Classic Black Forest Cake (Alcohol-Free)

Dutch-processed cocoa powder

baking powder

eggs (room temperature)

buttermilk (room temperature)

neutral oil (vegetable

coffee

cherry juice

cornstarch

lemon juice

heavy whipping cream (cold)

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add the eggs, buttermilk, oil, and vanilla, and mix until smooth.

Slowly pour in the hot coffee while mixing, stirring just until fully combined. The batter will be thin.

Chocolate Cake Layers

Top 11 chocolate cherry cake recipes from across the web

The most viewed chocolate cherry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Cherry Dump Cake

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Classic Black Forest Cake (Alcohol-...

Top 11 chocolate cherry cake recipes from across the web

The most viewed chocolate cherry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cherry Dump Cake

Chocolate Cherry Cake

Cherry Dr. Pepper Cake

Chocolate Cherry Cake Recipe

CHERRY CHOCOLATE CAKE

Chocolate Cherry Cake

Triple Chocolate Cherry Cake

Rich Chocolate Cherry Cake Recipe

Chocolate Cherry Cake

Cherry Dr Pepper Cake + Video

Classic Black Forest Cake (Alcohol-...

The most viewed chocolate cherry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine