Chocolate Cherry Crazy Cake
A decadent cherry-chocolate cake with marshmallow layers and cherry pie filling, perfect for dessert lovers seeking a sweet, fruity treat with a gooey texture.
Ingredients
Instructions
- Line the bottom of a greased and floured 9 x 13 inch pan with large marshmallows, leaving space between them.
- Ensure marshmallows are spaced properly to prevent overflow during baking.
- Prepare the chocolate cake mix according to package directions and pour the batter over the marshmallows in the pan.
- Mix the dry cherry jello into the cherry pie filling and spread this mixture over the cake batter.
- Bake at 350°F (175°C) for 50 minutes, then let the cake cool before dusting with powdered sugar.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the chocolate cake batter. You can substitute the cherry pie filling with fresh cherries or even raspberry pie filling for a twist. If you prefer a lighter texture, try using egg whites instead of whole eggs in the cake mix. Make sure to keep the marshmallows spaced adequately to avoid them overflowing during baking.
Serving Suggestions
This Chocolate Cherry Crazy Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with a glass of Cranberry Fizz for a festive touch. Consider adding fresh cherries as a garnish for added color and flavor.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For reheating, place individual slices in the microwave for about 15-20 seconds or until warm, ensuring the marshmallows stay soft and gooey.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cherry Crazy Cake contains roughly 223 calories, with 1g protein, 53g carbohydrates, and 2g 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 make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Just make sure to store it properly in the refrigerator. It can also be frozen for up to a month; just wrap it well to prevent freezer burn. Thaw in the fridge overnight before serving.
Is it possible to make this recipe gluten-free?
Absolutely! Simply use a gluten-free chocolate cake mix instead of the regular one. The other ingredients like cherry jello and pie filling are typically gluten-free, but always check the labels to confirm.
What can I do if I don't have cherry jello?
If you don't have cherry jello, you can easily substitute it with another flavor like raspberry or strawberry. The cake will still have a delicious fruity flavor that pairs well with the chocolate.
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).