Rich Chocolate Cherry Bundt Cake
Rich chocolate cherry bundt cake combines moist chocolate and tart cherry flavors in an elegant dessert, perfect for special occasions or indulgent treats. It appeals to chocolate lovers and fruit enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, sugar, vegetable oil, eggs, vanilla, baking soda, cinnamon, and salt. Mix well.
- Stir in cherry pie filling, chocolate bits, and chopped nuts.
- Pour the batter into a greased and floured Bundt pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then remove from the pan.
- Cool completely on a wire rack.
- Sprinkle with confectioners sugar before serving.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder or dark chocolate chips instead of semi-sweet. You can substitute the vegetable oil with melted coconut oil for a different taste. If you want a nut-free option, simply omit the nuts or replace them with additional chocolate bits. Make sure to grease the Bundt pan well to prevent sticking.
Serving Suggestions
This Rich Chocolate Cherry Bundt Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a cup of coffee or a slice of Aunt Liz's Beaumont Inn Corn Pudding for a delightful meal. Dust with confectioners sugar right before serving for an elegant touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds, or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Chocolate Cherry Bundt Cake contains roughly 290 calories, with 3g protein, 35g carbohydrates, and 12g fat. It is a good source of vitamin C (18% of the Daily Value), vitamin A (14% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 928mg per serving (40% 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, but you will need to add sugar and some cornstarch to mimic the thickness and sweetness of pie filling. About 1 cup of pitted fresh cherries mixed with 1/4 cup sugar and 1 tablespoon of cornstarch should work well.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just be sure to let it cool completely before wrapping it to retain moisture, and dust with confectioners sugar right before serving for the best presentation.
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).