This easy Chocolate Cake with Cherry Pie Filling is a treasured hand-me-down from my husband’s family. It’s the cake he always requests for his birthday. Made with a boxed chocolate cake mix and a can of cherry pie filling, it’s simple to prepare and deliciously satisfying.
Recipe review
When it comes to simple one-bowl desserts, this black-forest-style, dump-cake copycat is hard to beat. It’s the cake my husband always asks for and a family favorite passed down from Aunt Anne.
At first I hesitated that a boxed cake mix and canned filling could produce something special. But I respected the tradition, tried it, and now this easy combination is a favorite in our house. Serve a warm slice with a scoop of vanilla ice cream for a classic treat.
Why you’ll love this chocolate cherry pie filling cake
- Simple and quick – The batter comes together in one bowl by hand, and the ganache-style icing takes minutes to make on the stove. No electric mixer required.
- Moist chocolate cake – The cake bakes up tender and moist, with bursts of cherry throughout.
- Decadent icing – A fudgy chocolate icing is poured over the cake while warm and sets to a slightly firm, glossy finish.
- No-fuss single layer – This 9 x 13-inch single-layer cake is easy to prepare and perfect for birthdays, gatherings, or any day you want a reliable, comforting dessert.
Ingredients for chocolate cherry cake
All ingredients are commonly found in the baking aisle or pantry. Quantities and full directions appear in the recipe card below.
- Boxed chocolate cake mix – chocolate fudge or devil’s food for best flavor.
- Cherry pie filling – a can of cherry pie filling (not canned cherries). Raspberry pie filling can be used as a substitute.
- Semi-sweet chocolate chips – adds chocolate pockets; dark or milk chips also work.
- Large eggs – lightly beaten.
- Almond extract – provides a subtle almond note; substitute vanilla extract if preferred.
- Powdered sugar – for the icing; weigh if possible for accuracy.
- Salted butter – adds flavor to the icing; use unsalted plus 1/4 teaspoon salt if you prefer.
- Whole milk – yields a rich, creamy icing; half-and-half or light cream can be used instead.
- Chopped maraschino cherries – for garnish and a pop of color; fresh or jarred cherries can be substituted.
Hint
Even if your boxed mix contains tiny chocolate chips, add the extra cup of chocolate chips called for in the recipe. They provide bigger pockets of chocolate and more richness.
How to make chocolate cake with cherry pie filling
Here is a concise overview of the steps. See the recipe card for exact measurements and full instructions.
1. Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking dish and set aside.
2. In a large bowl, combine the cake mix, cherry pie filling, chocolate chips, beaten eggs and almond extract. Stir gently until just combined so the cherries stay intact.
3. Transfer batter to the prepared pan and smooth the top.
4. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a cooling rack.
5. For the icing, warm powdered sugar, chocolate chips, butter and milk in a small saucepan over medium-low heat. Stir until melted and smooth, 3–5 minutes, taking care not to scorch.
6. Pour the warm icing over the hot cake and spread evenly. Sprinkle with chopped maraschino cherries and allow the icing to set slightly before slicing.
Amy’s baking tips
- Stir the batter gently and only until combined to keep the cherries from breaking up.
- Melt the icing ingredients over medium-low heat and stir frequently to prevent burning and ensure a smooth, glossy finish.
How to freeze cake
Freeze whole or in individual portions depending on your needs.
Whole cake: Use a disposable 9 x 13 pan if desired. Once cooled and iced, cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature for 24 hours before serving.
Individual pieces: Place slices on a parchment-lined baking sheet and flash-freeze for 2 hours. Wrap each piece in plastic wrap, place in a resealable bag, and store in the freezer. Thaw at room temperature before serving.
Frequently asked recipe questions
Yes. The bright tartness of cherries pairs beautifully with sweet, rich chocolate. This cake evokes the flavor of chocolate-covered cherries.
Can you make this in two layers?
Yes. Divide the batter between two 8-inch pans lined with parchment and buttered. Bake about 30–35 minutes, cool completely, then layer with icing between and over the rounds. Top with chopped cherries.
How should the cake be stored?
Store covered in the refrigerator for up to 4 days. Serve chilled or allow slices to sit at room temperature for about 15 minutes before serving.
What to serve with chocolate cherry cake
- Vanilla ice cream is a classic choice; cherry ice cream adds extra fruit flavor.
- Whipped cream complements the rich chocolate and bright cherries.
- A freshly brewed cup of coffee balances sweetness and enhances the chocolate notes.
More cake recipes to make
- Great Aunt Rose’s Moist Vanilla Pound Cake
- Muffin Cake with Fresh Blueberries
- Double Berry Upside Down Cake
- The Best Texas Sheet Cake
One more thing
Did you try this recipe?
Leave a comment and star rating below to let others know how it turned out. Share photos of your cake on social media to show off your results. Thanks — Amy
Recipe
Chocolate Cake with Cherry Pie Filling
A moist, easy chocolate cake studded with cherry pie filling and finished with a fudgy chocolate icing. Quick to make and perfect for celebrations or a cozy dessert.
Ingredients
- Chocolate cake
- 1 tablespoon salted butter (for pan)
- 1 (15.25-ounce) box chocolate cake mix
- 1 (21-ounce) can cherry pie filling
- 1 cup semi-sweet chocolate chips
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- Chocolate icing
- 1 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- 5 tablespoons salted butter
- 1/3 cup whole milk
- 1/2 cup chopped maraschino cherries, for topping
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter and set aside.
- Mix cake batter: In a large bowl, combine the cake mix, cherry pie filling, chocolate chips, beaten eggs, and almond extract. Stir gently until just combined.
- Fill pan: Transfer batter to the prepared pan and smooth the top.
- Bake: Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.
- Make the icing: In a small saucepan over medium-low heat, combine powdered sugar, chocolate chips, butter, and milk. Stir until melted and smooth, 3–5 minutes. Avoid overheating.
- Ice the cake: Pour the warm icing over the hot cake and spread evenly. Sprinkle with chopped maraschino cherries.
- Serve: Slice and serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Notes
To make a two-layer cake, bake in two 8-inch pans lined with parchment and buttered. Bake about 30–35 minutes. Cool completely before removing the rounds. Frost by pouring one-third of the icing over the bottom layer, add the top layer, then pour the remaining icing and top with chopped cherries.
Nutritional information is an estimate based on ingredients and preparation methods.
Nutrition
Calories: 448 kcal | Carbohydrates: 69.4 g | Protein: 5.3 g
Fat: 18.1 g | Saturated Fat: 8.3 g | Cholesterol: 47 mg
Sodium: 425 mg | Fiber: 1.5 g | Sugar: 37.9 g