Cherry Chocolate Pecan Cake
A rich cherry chocolate pecan cake featuring moist chocolate layers, tart cherry filling, crunchy pecans, and melty chocolate chips, perfect for celebrations or indulgent desserts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Heavily spray a Bundt pan with nonstick spray, or oil and dust with flour.
- Evenly distribute 1/4 cup of chopped pecans in the bottom of the pan.
- Prepare the cake batter by mixing the chocolate cake mix with cinnamon, vegetable oil, eggs, vanilla extract, and milk chocolate chips.
- Pulse the cherry pie filling in a processor to chop the cherries and fold into the batter.
- Pour the batter into the prepared pan over the pecans.
- Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of salt to balance the sweetness of the cherry pie filling. If you don't have chocolate cake mix, you can create a similar taste by using a vanilla cake mix and adding cocoa powder. For a twist, try adding a splash of almond extract along with the vanilla. This cake is perfect for those who enjoy American recipes with a rich flavor profile.
Serving Suggestions
Serve the cake as is, or for an indulgent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Mary Ann'S Fruit Salad for a refreshing side. Consider garnishing with additional pecans or chocolate shavings for added texture and visual appeal.
Storage & Reheating
Store any leftover Cherry Chocolate Pecan Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or until warm, to revive its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Chocolate Pecan Cake contains roughly 312 calories, with 1g protein, 18g carbohydrates, and 13g fat. It is a good source of vitamin A (19% 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! Pit and chop about 2 cups of fresh cherries, then mix them with a bit of sugar and cornstarch to mimic the pie filling's consistency. This will give your cake a fresher taste and natural sweetness.
What can I substitute for the vegetable oil?
If you prefer not to use vegetable oil, you can substitute it with melted coconut oil or unsweetened applesauce for a healthier option. Both alternatives will keep the cake moist while adding a unique flavor profile.
Can I freeze the cake?
Absolutely! To freeze the Cherry Chocolate Pecan Cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving to retain its moisture.
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).