Easy million dollar chocolate cherry cake recipe! Made from scratch with chocolate cake mix, chocolate chips and cherry pie filling, it’s no wonder this was a Pillsbury winner!
Let me just tell you how smart I thought I was. I’ve been digging into recipe boxes that were given to me when I got married. They are filled with handwritten notes and I was looking for a chocolate cake recipe. So when I stumbled upon this handwritten recipe for cherry chocolate cake, I knew I had to try it. The recipe looked easy while at the same time seemed so creative. And let me tell you, it is the BEST homemade chocolate cake recipe EVER.
Chocolate Cake With Cherry Pie Filling
Imagine my surprise when my parents came over for dinner and I served this cake only to find out it’s the million dollar winner from Pillsbury from years ago. 1974 to be exact. Well, I sure do know a good recipe when I see one?! I can’t wait to go into my recipe box and see what else pops up for me to make for you. 🙂
Well, if you were in the dark like me. Here’s is an absolutely delicious and rich recipe to serve for dessert. It’s even better the second day.
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How To Make Chocolate Cherry Cake
In a large bowl combine all the cake ingredients which include the cake mix, cherry pie filling, eggs and almond extract. You don’t need a mixer. You mix this by hand.
One thing to note is the cherry pie filling. Make sure you get cherry PIE filing and not just cherry filling. There is a difference, so read the can, man. 🙂
The batter will be very thick. You can see that it is much thicker than a brownie batter.
I need to make this cake again, I’m getting hungry.
Spread the batter into a 9×13 cake pan that has been sprayed with PAM. I used a spatula to even it. It’s fool proof! Bake for 25 – 30 minutes at 350˚ F.
You can find my other must have baking tools here.
Once the cake is baked, remove it and place on a cooling rack. Immediately get to work on the glaze as you’ll want to top the cake while it’s still warm.
To make the icing, combine the sugar, butter and milk in a saucepan. Bring it to a boil over medium-high heat. Stir constantly. Let it boil for one minute. Remove it from the heat and stir in the chocolate chips.
Resist the urge to lick the spoon. This stuff is hot lava. Pour the frosting over the entire warm delicious best homemade chocolate cake recipe.
Enjoy, friends! This chocolate cherry cake is amazing!
More Simple Cake Recipes
- Lemon Lime Jello Poke Cake
- Rhubarb Cake Recipe
- Peach Dump Cake
- Easy Homemade Strawberry Shortcake From Scratch
- Orange Delight Cake Recipe
Chocolate Cherry Cake
Ingredients
Cake:
- 1 package of chocolate cake mix
- 2 eggs slightly beaten
- 21 oz cherry pie filling
- 1 teaspoon almond extract
Chocolate Icing:
- 1 Cup granulated sugar
- 1/2 Cup butter
- 1/2 Cup milk
- 1 Cup semi-sweet chocolate chips
Instructions
Chocolate Cake
- Preheat your oven to 350˚ F. Grease a 9×13 inch cake pan.
- Mix the cake mix, eggs, pie filling and almond extract. Pour batter into the cake pan. Bake 25 – 30 minutes at 350˚ F.
- Remove from oven once toothpick inserted in center comes out clean.
Chocolate Icing
- Combine the sugar, butter and milk in a saucepan. Bring it to a boil. Boil for 1 minute. Remove from heat and stir in the chocolate chips.
- Pour the icing over the warm cake and let cool completely before serving.
Video
Notes
Nutrition
Originally shared 2014.
Comments & Reviews
Jillian says
I have made this cake about seven times. Each time it has been an absolute winner wherever I have brought it. And The Leftovers the next day if there are any, are outstanding. Each time I followed the recipe according to your directions and I’ve never had a problem. So that matter I made it and froze it without the frosting and it’s been fantastic. Thanks so much
Lynette says
Awesome! So glad you enjoyed it Jilian! It’s one of our favorites, too!
Judy Ford says
I made this cake for a dinner party with a gluten free cake mix. It is fabulous served with vanilla ice cream. Guest can have no gluten.
Lynette says
Great idea! Glad it turned out well for you. I love this cake!
Judy Ford says
I’m making this for a dinner party. One guest loves chocolate.
Denise Lancaster says
I have been making these for 25 years! It my favorite dessert! My mother in law got me hooked on this recipe ! We call them YaYa’s cherry chocate bars!
It is really good chilled! Yummy!
Shana says
I made this for my husband’s birthday (he requested a “black forest” chocolate cherry cake, and your recipe came up in my Google search). This is one of the most moist, delicious cakes I’ve made in a long time. I used homemade chocolate chips which I make with coconut oil, and it added just a hint of coconut which was a good added flavor. My entire family loved it, and it was sooo easy! I can see taking this to a potluck. It makes a lot, and it stays just as moist the second day. Divine!
Lynette says
So glad you enjoyed it Shana!
Heather Muzzillo says
I made this cake for my husband’s birthday today & it was delicious. I did not have almond or vanilla abstract so that was left out of the cake portion of the recipe. I also used lite cherry pie filling. The cake very light & moist. The chocolate icing worked out just fine too. I bought new sugar just to be on the safe side. I would make this cake again.
Lynette says
Thanks for letting me know Heather! This is one our family favorites as well.
Lena Marshall says
I made this 2 times. first time the choc chips would not all melt. That wasn’t so bad.
I followed the directions exactly, 2nd time the sugar in the icing was grainy.
I boiled it at a rolling boil for 1 min, timed & stirred the entire time.
I want to make it for friends for Christmas, but I am hesitant,
What did I do wrong ?
Lynette says
Hi Lena, It sounds like the temperature is not getting high enough for the sugar. Every stove is different. I would try to bring it to a boil while stirring and then stop stirring once it comes to the boil. Let it boil for one minute and remove from heat and add the chocolate chips. When I make my caramel corn, I don’t stir during the rapid boil phase so that might help bring it up a bit to get the sugar to fully melt. Let me know if that helps!
Kim Sekulski says
Thank you for posting this recipe!! My mom used to make this cake when I was a kid and I have been in search of it for many years now. I knew the basic ingredients for the cake part but what stumped me was the glaze. All of the other recipes I came across had more like a frosting on top and I know that my moms was different. My search has ended.
JR says
I had to test a small piece and it was still uncooked in the center. I had to put it back in the oven for about 10-12 minutes more to cook the center. Now my concern is the outer late is over cooked.
Lynette says
Hi, I’m sorry you’re having trouble. Did you bake it in a 9×13 pan? The cake is very moist, so the outside should be okay. I usually test it before I take it out with a knife and if it comes out clean in the center, it’s fully cooked.
JR says
Made it for the first time tonight. Family will be eating for tomorrow at a Memorial Day picnic. I think I used too much glaze though. Also, cake badly sunk in the middle though I baked it at the right temp and time. Oh well! We’ll see tomorrow what happens. Thanks, if nothing else it’s a easy recipe.