Chocolate And Cherry Bundt Cake
A rich chocolate cherry bundt cake with moist layers and a sweet glaze, perfect for entertaining or special occasions, combining chocolate and cherry flavors in a stunning presentation.
Ingredients
Instructions
- Sprinkle greased 12-cup microwave-safe Bundt pan with sugar, shaking to coat well.
- Combine cake mix, 1 cup cherry pie filling, eggs, water, oil, and almond extract in a large bowl; mix well.
- Mix using cake package directions.
- Pour batter into the prepared pan.
- Microwave on Defrost for 28 to 29 minutes or until the cake tests done, rotating the pan every 5 minutes.
- Cool in the pan for 10 minutes.
- Invert onto a serving plate.
- Cool completely.
- Drizzle glaze over the cake.
- Let stand for several minutes or until the glaze sets.
- Garnish with cherries from the remaining pie filling.
Tips & Substitutions
For the best texture, ensure all ingredients are at room temperature before mixing. If you don't have almond extract, vanilla extract works as a great substitute. To enhance the chocolate flavor, consider adding a tablespoon of cocoa powder to the batter. If you prefer a denser cake, reduce the water slightly. Remember to check the cake’s doneness with a toothpick, as microwave times may vary.
Serving Suggestions
This Chocolate and Cherry Bundt Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with a side of fresh cherries or a berry compote. It’s also a great addition to a dessert table, alongside other treats like Pineapple And Cherry Cobbler or Ice Cream Sundae Cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or until warm. This keeps the cake moist and flavorful, perfect for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate And Cherry Bundt Cake contains roughly 178 calories, with 3g protein, 34g carbohydrates, and 4g fat.
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! You'll need to pit and chop them, then mix with a bit of sugar and cornstarch to mimic the consistency of cherry pie filling. This will give you a fresher taste and a unique texture in the cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the chocolate cake mix with a gluten-free cake mix. Just ensure that your other ingredients, like the cherry pie filling, are also gluten-free. This way, you can enjoy a delicious gluten-free version of this delightful cake.
How can I make the glaze for this cake?
For a simple glaze, mix powdered sugar with a bit of water or milk until you reach your desired consistency. You can also add a splash of almond extract for extra flavor. Drizzle it over the cooled cake for a beautiful finish.
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).