Cherry Chocolate Cake

My grandma always has some of the easiest and yummy recipes stored away in our family cookbooks. I was browsing the cookbook last week reading through all the delicious ideas. This particular recipe for Cherry Chocolate Cake caught my eye. Combining pie filling and cake mix (amongst a few other ingredients) produces this yummy cake. Unique and completely delectable!

The frosting that decks the top of the cake is one of my favorite frosting recipes. We delivered this cake to a few of our friends and they all raved about how good this recipe was (particularly the frosting!). IF you are looking for a way to change up your typical dessert and kick it up a notch without all the hard work, then this is the recipe for you!

Cherry Chocolate Cake from ...Uses pie filling and cake mix to create a delicious and simple cake!

Cherry Chocolate Cake
Uses pie filling and cake mix to create a delicious and simple cake!
Recipe type: Dessert
  • 1 (18.75 oz) box chocolate cake mix, dry
  • 1 (21 oz) can cherry pie filling
  • ½ tsp. almond extract
  • 1 tsp. vanilla
  • ½ cup water
  • 2 eggs
  • 1 cup sugar
  • 5 Tbsp. butter
  • ⅓ cup milk
  • 6 oz. semi-sweet chocolate
  1. Mix chocolate cake mix, cherry pie filling, almond extract, vanilla, water and eggs together in a large bowl and stir until well-mixed.
  2. Pour evenly into greased 9x13 in pan and bake at 350 degrees F for 30-40 minutes or until center springs back with lightly touch and toothpick test comes out clean. Let cake cool completely.
  3. To make frosting: Combine sugar, butter and milk together in a small-medium sauce pan. Bring to a boil, stirring constantly for 1 minute. Remove from heat and stir in chocolate until smooth. Spread over cooled cake.


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  1. Kay-M

    My Mom used to make this when I was younger – and we loved it. But my kids react to Red-40 dye that is used in the cherries, so I cannot make this for them :(

  2. cheryl lister

    This is my husband’s all-time favorite cake. I like it warm, but he prefers it after it’s been refrigerated a while.

  3. Nikki, my family has been eating this same cake for generations!!! It is so delicious with a big scoop of vanilla ice cream. I enjoyed reading your feature in this month’s Taste of Home magazine! It was so fun to see a face I recognized!!

  4. I’ve made this cake and frosting twice now when I’ve needed a dessert in a pinch. It’s high time I finally take a moment to say {{thank you}} for sharing a delicious recipe I’ve run to!! I made it first for a high school coach’s luncheon, and then for a family get together. Both times it disappeared in a snap. I have a dual oven and use convection bake which I set to 325 degrees and it comes out at 30 minutes each time perfectly. YUM! :d