This super easy Chocolate Cake with Cherry Pie Filling is a hand-me-down recipe from my husband's family. It's the only cake he wants for his birthday. I love that it's so easy to make with a boxed cake mix and a can of cherry pie filling and is DELICIOUS!
Recipe review
When it comes to dump cakes, this black forest cake copycat recipe is the one to make. It's the only cake my husband requests for his birthday celebration. And it's a cherished recipe handed down from his Aunt Anne.
I must admit that I balked at this recipe at first. A cake that's made from a boxed cake mix and a can of cherry pie filling. What do you mean it's not made from scratch? How could a personal chef and food blogger make such a recipe?
The answer is simple. I don't mess with tradition. Especially when it comes to my husband's birthday cake. And I'm now a convert. When the warm chocolate cake studded with cherries is topped with vanilla ice cream, it's absolutely delicious!
Jump to:
- Recipe review
- Why you'll love this chocolate cherry pie filling cake
- Ingredients for chocolate cherry cake
- Hint
- How to make chocolate cake with cherry pie filling
- Amy's baking tips
- How to freeze cake
- Frequently asked recipe questions
- What to serve with chocolate cherry cake
- More cake recipes to make
- One more thing
- Recipe
Why you'll love this chocolate cherry pie filling cake
- Easy to make ~ What could be more simple to make than this cake? Not much! The one bowl, mixed by hand cake batter includes just a few ingredients including a box of cake mix and a can of pie filling. No electric mixer is needed. The icing is made in less than 5 minutes by melting just 4 ingredients. The single cake layer is iced, topped with chopped maraschino cherries and served.
- Moist chocolate cake ~ This is a super moist chocolate cake. It's soft with a tender crumb.
- Rich ganache icing ~ The icing is poured over the top of the cake, and it slightly hardens after it dries. It's rich and chocolate fudge like in flavor.
- Single layer cake ~ It's a simple, no-fuss cake that's perfect for birthdays, Valentine's Day or any time you have a craving for something sweet and chocolatey.
Ingredients for chocolate cherry cake
Head to the baking aisle at the grocery store to get the cake ingredients. If substitutions can be made, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Box of chocolate cake mix ~ I use any boxed chocolate cake mix. A chocolate fudge or devil's food cake mix are the ones I like the best for this recipe.
- Cherry pie filling ~ Any brand of cherry pie filling will work in this recipe. Just make sure it's pie filling and not canned cherries. Try substituting raspberry pie filling for the cherry.
- Semi-sweet chocolate chips ~ Also try dark or milk chocolate chips in the recipe.
- Large eggs
- Almond extract ~ This extract adds just a hint of almond flavor. If you're not a fan of almond, use vanilla extract.
- Powdered sugar ~ When it comes to measuring powdered sugar, it can be difficult. Use a kitchen scale to easily weigh 1 cup or 4 ounces of powdered sugar.
- Salted butter ~ For baking, I like the little bit of extra salt included in salted butter. Unsalted butter can also be used. Just add ¼ teaspoon of kosher salt when making the icing.
- Whole milk ~ Half and half or light cream can be used as substitutes. Skip skim or low fat milk as they won't make the icing as rich and decadent.
- Maraschino cherries ~ To add a pop of color, chopped maraschino are sprinkled over the frosted cake. Chopped jarred or fresh cherries are also an option.
Hint
Even if you use a boxed cake mix that includes chocolate chips, still add the cup of chocolate chips. The chips in the mix are tiny and don't add enough chocolate punch to the cake.
How to make chocolate cake with cherry pie filling
With just a few steps, this chocolate cherry cake recipe is easy to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
1. Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking dish and set aside.
2. In a large bowl, add the cake mix, pie filling, chocolate chips, eggs and almond extract.
3. Stir to just combine the ingredients for the cake batter.
4. Transfer the cake batter to the baking dish.
5. Bake for 35-40 minutes or until a toothpick comes out clean when poked in the center of the cake. Place the cake on a cooling rack.
6. In a small saucepan over medium low heat, add the powdered sugar, chocolate chips, butter and milk. Stir until the ingredients are combined and melted.
7. Pour the icing over the cake. Evenly spread it over the top.
8. Sprinkle the cake with chopped maraschino cherries, cut into pieces and serve.
Amy's baking tips
- So the cherries don't break up, stir the cake batter ingredients gently and until just combined.
- To avoid burning the icing ingredients, stir and melt the powdered sugar, chocolate chips, butter, and milk over medium low heat.
How to freeze cake
Since my husband and I are empty nesters, I always freeze desserts. Either freeze the whole cake or cut it into pieces.
Freeze whole cake ~ If freezing the whole cake, I recommend making it in a disposable 9 x 13 inch pan. Tightly cover the cooled and iced cake with plastic wrap and then foil. Freeze for up to 2 months. Remove from the freezer 24 hours before serving. Thaw at room temperature.
Freeze pieces of cake ~ To freeze individual pieces of cake, place them on a parchment paper lined baking sheet. Flash freeze them by placing the sheet in the freezer for 2 hours. Remove the frozen cake from the freezer and wrap the pieces in plastic wrap and then place in a resealable plastic bag. Thaw at room temperature.
Frequently asked recipe questions
Yes! The tart flavor of the cherries is delicious with the sweet, rich and creamy chocolate. It's a classic pairing, and this cake tastes like your favorite chocolate covered cherries.
Yes! Bake the cake in 2 8-inch cake pans that are buttered and lined with parchment paper. Bake for about 30-35 minutes. Remove from the oven and completely cool before removing from the pan. To frost the cake, place one cake round on a platter. Spread one-third of the icing on top of the cake and let it drip down the sides. Top with the other cake round and pour the remaining icing over the top of the cake. Sprinkle with the chopped maraschino cherries.
It's best to store the cake in the refrigerator. Cover with plastic wrap and store for up to 4 days. Serve the cake chilled or allow to sit out for about 15 minutes before enjoying.
What to serve with chocolate cherry cake
- The obvious choice is vanilla ice cream. Also try cherry ice cream for a double dose of fruit. And it's especially delicious when served over warm cake.
- Whipped cream, either homemade or store bought are delicious over this easy chocolate cake too.
- A cup of coffee can help balance out the sweetness of the cake and enhance the chocolate flavor.
More cake recipes to make
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Chocolate Cake with Cherry Pie Filling
Ingredients
- Chocolate cake ~
- 1 tablespoon salted butter
- 1 15.25- ounce box chocolate cake mix
- 1 21- ounce can of 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
- ⅓ cup whole milk
- ½ cup chopped maraschino cherries
Instructions
- Prep: Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking dish and set aside.
- Mix cake batter: In a large bowl, add the cake mix, pie filling, chocolate chips, beaten eggs and almond extract. Stir until the ingredients are just combined.
- Fill pan: Transfer the cake batter to the prepared pan.
- Bake the cake: Bake the cake for 35-40 minutes. A toothpick inserted in the center of the cake should come out clean. Remove the cake from the oven and place on a cooling rack.
- Make the icing: In a small saucepan over medium low heat, add the powdered sugar, chocolate chips, butter, and milk. Stir to combine and melt the ingredients. Continue cooking and stirring for 3-5 minutes or the ingredients are combined, melted and the icing is smooth.
- Ice the cake: Pour the icing over the cake when it comes out of the oven. Spread it evenly over the top of the cake. Sprinkle with the chopped maraschino cherries.
- Serve: Cut the cake and either serve warm or at room temperature. Store any leftovers covered in the refrigerator for up to 4 days.
Paula says
You can tell this is an older recipe because 15.25 ounce cake mixes no longer exist- they are all under 14 ounces. At least all that I can find. It didn't affect the recipe though. I have never used a mix before so this was uncharted territory for me! I did not use the marachino cherries as I don't care for them. Everyone enjoyed this, and the frosting is fabulous . Thanks!
Amy Casey says
I'm so glad you enjoyed my recipe. I was skeptical the first time I made this cake. But I'm a huge fan now.
Paula says
We froze leftovers into individual servings. My husband loves this cake so much he could to wait to thaw it and ate it frozen ! He says it's still great in frozen state! I thaw mine gently in microwave at 10% power and check after one minute. Add some time as needed.
Amy Casey says
What a great idea to freeze the individual servings. My husband would appreciate that 🙂 And thanks for the reheating suggestions.
Helen says
When I saw raspberry pie filling at the store yesterday, I wondered if it would work as well as cherry pie filling does for this cake. It did and was delicious!! I added vanilla flavoring instead of almond flavoring, but followed the recipe otherwise.
Amy Casey says
I LOVE the raspberry pie filling substitution. I'm definitely going to give it a try. Thanks for sharing it!