Easy Cherry Chocolate Cake
User Reviews
5
Easy Cherry Chocolate Cake
Description
This recipe uses a chocolate cake mix baked into a 13x9-inch dish to form a moist chocolate base. Once cooled completely, the cake is pierced with holes to allow a prepared chocolate pudding layer to permeate, ensuring moistness and creamy texture throughout. A layer of cherry pie filling follows, adding bright tartness and fruit flavor on top of the rich pudding. The cake is finished with thawed frozen whipped topping, providing a light and airy sweetness to contrast the denser layers below.
The cake is chilled in the refrigerator to set the layers, creating a harmonized balance between chocolate richness and cherry tartness. Optionally, chopped semi-sweet chocolate or fresh cherries can be added on top for garnish and added chocolate texture.
This cake fits well as a make-ahead dessert for gatherings or family meals. Storing it refrigerated preserves freshness for several days. Room temperature eggs are recommended for smooth batter mixing, and allowing the cake to cool fully before layering prevents melting of pudding and whipped topping.
Ingredients
Cake:
- 1 (15.25 oz) chocolate cake mix box
- 3 egg
- 1 cup water
- 1/3 cup vegetable oil
- 1 instant chocolate pudding mix 3.9 oz box
- 1 1/2 cups milk
- 1 (21 oz) cherry pie filling canned
- 1 (8 oz) frozen whipped topping thawed, container
- 1/3 cup semi-sweet chocolate optional, for topping, chopped bar
- Cherry optional, for topping, fresh
Instructions
- Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the cake mix, eggs, water, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on a wire rack to cool completely.
- In a medium mixing bowl, combine the chocolate pudding mix and milk. Stir for two minutes, until smooth and thickened.
- After cake is completely cool, use the round handle of a wooden spoon to poke holes all over the surface of the cake. Spread the chocolate pudding over the top of the cake, making sure to push it down into the holes.
- Next, spread the cherry pie filling over the top of the pudding layer, followed by the thawed whipped cream. Cover the cake and place in the refrigerator to chill for at least 1 hour.
- Right before serving, decorate the top of the cake with fresh cherries and the chopped chocolate, if desired. Serve and enjoy!
Notes
- Use room temperature eggs to help mix a smooth cake batter.
- Allow the baked cake to fully cool before adding pudding, cherry pie filling, and whipped topping to avoid melting them.
- For a lighter version, substitute sugar-free pudding, low-fat milk, or light whipped topping.
- Garnish options include chopped semi-sweet chocolate, chocolate chips, or fresh or maraschino cherries.
- Make the cake 1-2 days ahead for convenience and store covered in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 43mg | 14% |
| Sodium | 472mg | 20% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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