Cherry Chocolate Cake Recipe
Cherry Chocolate Cake Recipe photo by Taste of Home
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Cherry Chocolate Cake Recipe

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"I've had the recipe for this cake for years--it's a chocolate lover's delight!" writes Ann Purchase of Panama City, Florida. "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe."
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 18 servings


  • 1 package chocolate cake mix (regular size)
  • 3 large eggs, lightly beaten
  • 1 teaspoon almond extract
  • 2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
  • 3/4 teaspoon confectioners' sugar

Nutritional Facts

1 piece: 187 calories, 6g fat (1g saturated fat), 35mg cholesterol, 253mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.


  1. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.
Originally published as Cherry Chocolate Cake in Light & Tasty February/March 2004, p5

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twinsfla User ID: 2583200 235350
Reviewed Oct. 21, 2015

"Try microwaving a container of chocolate ready-to-spread frosting for 30 seconds on high, then stir and pour over the cake. To die for! Omit the second pie filling. Never have any leftovers."

Pam Posada User ID: 2909700 225310
Reviewed Apr. 23, 2015

"I have also been making this sine 2004; Super cake; easy; freezes GREAT!! Don't listen to the review that called it "clay matter"... it is suppose to be thick ..Make it JUST like recipe says and believe me it is PERFECT111"

cathycooking User ID: 3735084 220933
Reviewed Feb. 19, 2015

"This cake was moist and yummy. It was quick and easy to make. The cake is good both with and without the cherries on the top. Will definitely make this again."

gweaks User ID: 1191347 131078
Reviewed Feb. 20, 2014

"I have made this cake many, many times and always have requests for the recipe so I print them up ahead of time. One substitute that makes it even better is to add 8 ounces of Cola, Dr. Pepper, or Root Beer instead of water."

JoycemRhodes User ID: 6846874 60717
Reviewed Nov. 11, 2013

"I baked this cake just as recipe read. It was wonderful and so easy. If you need a quick cake recipe try this one. It's really great."

Joanie Finck User ID: 2711101 129939
Reviewed Aug. 21, 2013

"I would not make this recipe as is. One box of cake mix plus 3 eggs, and 1 t. extract = a bowl of clay. You have to add water or something. So, after I had my bowl of clay, I added the 1 C of water the cake mix called for. After getting everything mixed up, I was then able to add the cherry pie filling. Baked 10-15 minutes longer than the box called for.

Not sure what I was supposed to use, but you definitely have to add more moisture to it than this calls for. I would make again the way I made it, but be prepared to be stumped as it is!"

Oceanwave User ID: 714454 53450
Reviewed Aug. 16, 2013

"I have made this recipe many times. When serving I warm it up and put vanilla ice cream on it. YUUUUUM Every one loves it!"

Mia65 User ID: 668678 144269
Reviewed Aug. 15, 2013

"I too had this recipe many years ago, but made it for a friends birthday last week using a gluten free cake mix. She also cannot have nuts, so to be safe, I used peppermint extract instead of the almond. It was a huge success. I made another, as usual, but had used all my chocolate frosting ingredients on the birthday cake, so frosted ours with strawberry frosting and the cherries. I had to freeze some to keep my husband from eating it all."

elsnana User ID: 4259260 137882
Reviewed Aug. 15, 2013

"I run a Bed & breakfast & I make this often for my guests as a treat when they arrive! It is so moist that it doesn't need the extra cherries on top. I serve it just the way it comes out of the pan & it always gets rave reviews. I have also made it into heart shaped cupcakes for Valentines Day & used a small doily to stencil a small heart in the center of each one with icing sugar. It is also one of my families favorites for a special occasion cake. I have also made it with egg whites with good results. Try either all egg whites(6=3 eggs) or 1 egg & 4 egg whites. Changing out the eggs lowers the fat & cholesterol count"

singerquilter User ID: 6380742 77099
Reviewed Aug. 15, 2013

"I have had this recipe for years. It was a Pillsbury Bake-off winner many years ago. It is always a big hit!"

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