Cherry-Chocolate Bundt Cake
A rich cherry-chocolate bundt cake featuring moist cherry filling, chocolate chips, and walnuts, perfect for dessert gatherings or special occasions.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
- Stir in the cherry pie filling, chocolate chips, and chopped walnuts until well mixed.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For added moisture, consider using a cup of Greek yogurt in place of half the oil. If you want a richer chocolate flavor, swap in dark chocolate chips. Mixing in a teaspoon of vanilla extract can enhance the overall flavor profile. Make sure to thoroughly grease and flour your bundt pan to prevent sticking, similar to how it's done in Grandma Leaver's Zucchini Bread (Makes 2 Loaves).
Serving Suggestions
Serve the cake dusted with powdered sugar or drizzled with a simple chocolate glaze for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful afternoon treat, enjoy slices with a cup of coffee or tea, making it an excellent addition to any dessert table alongside American recipes.
Storage & Reheating
Store leftover Cherry-Chocolate Bundt Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in the oven at 350°F for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry-Chocolate Bundt Cake contains roughly 706 calories, with 9g protein, 28g carbohydrates, and 65g fat. It is a good source of protein (17% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 712mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries! Just pit and chop about 2 cups of fresh cherries and toss them with a tablespoon of sugar to create a similar flavor to the pie filling. Adjust the sugar in the recipe accordingly to balance the sweetness.
What can I substitute for walnuts?
If you're not a fan of walnuts or have a nut allergy, you can easily substitute them with pecans or sunflower seeds for crunch. If you want to keep it nut-free, simply omit the nuts entirely and increase the chocolate chips by half a cup for added texture.
How can I make this cake gluten-free?
To make a gluten-free Cherry-Chocolate Bundt Cake, replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking soda is gluten-free, and check the labels on the cherry pie filling and chocolate chips to avoid any hidden gluten. This way, you can enjoy the same deliciousness without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).