Go Back
Close up of bundt cake sliced with chocolate and cherries on a white plate.

Easy Chocolate Cherry Bundt Cake

Course: Dessert
Cuisine: American
Keyword: chocolate cherry cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 14 servings
Calories: 165kcal
Author: Kara @ Quick and Easy Baking
This is the easiest chocoalte cherry bundt cake ever because it starts with a cake mix and includes only 3 ingredients, but comes out tasting homemade and super moist.
Print Recipe

Ingredients

For the cake:

  • 1 (15.25 ounce) box chocolate cake mix (I used Betty Crocker triple chocolate fudge cake mix)
  • 1 (21 ounce) can cherry pie filling (Use regular pie filling, not the natural type)
  • 3 large eggs

For the drizzle:

  • 2 cups semi-sweet chocolate chips
  • ¼ cup milk or cream

Instructions

For the cake:

  • Preheat oven to 325 degrees F.
  • Grease and flour a 9-10 inch bundt pan well.
  • In a large bowl, add all the cake ingredients and mix for about 30 seconds with an electric mixer. Scrape down the sides of the bowl and the bottom, then mix again for about 1 minute. Batter will be a little thick.
  • Add the batter to the prepared pan and bake for approximately 40-50 minutes. The cake is done baking when a toothpick inserted in the cake comes out with a few moist curmbs on it or clean, but no raw batter.
  • Set the baked cake on a wire rack, still inside the pan, for about 30 minutes. Then turn the cake out of the pan and let cool completely on a wire rack.
  • Let the cake cool before adding the drizzle.

For the drizzle: (See an easier option in the notes.)

  • In a bowl, add the two cups sweet chocolate chips, ¼ cup cream or milk and melt in the microwave for about 45 seconds. Stir and if not completely melted, melt again in teh microwave for another 20 seconds and mix again.
    If too thick, add another tablespoon or two of cream or milk and mix again. Repeat until you reach drizzling consistency. Drizzle onto cooled cake.
  • (See an even easier option for topping the cake in the notes section below.)

Notes

This cake should be stored in an airtight container in the refrigerator and can last up to about 5 days.
This cake is best served at room temperature. If cold, pop in the microwave to warm up a bit.
*Easier options if you don't want to make the drizzle: Sprinkle the cake with confectioner's sugar or just heat up a can of chocolate frosting and pour it over the top of the cake for a quick glaze.
Nutritional values are an estimate. Check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 18mg | Potassium: 166mg | Fiber: 2g | Sugar: 10g | Vitamin A: 71IU | Calcium: 27mg | Iron: 2mg