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Sweet cherry pie filling combined with luscious dark chocolate cake mix, all topped with a decadent Chocolate Cream Cheese Frosting. Who could ask for more?
I had this idea in my head for a while to combine cherry pie filling and brownie mix for a decadent chocolate cherry bar. Well after two epic fails, I opted to scrap the brownie idea and go for this amazing Chocolate Cherry Cake. It’s sweet, rich, moist and creamy smooth. It’s a perfect indulgence when your sweet tooth is calling for chocolate!
The recipe is just four ingredients – dark chocolate cake mix, a can of cherry pie filling, one egg and a cup of water. I decided if I was going to go all out, I was going to GO. ALL. OUT. Enter this velvety chocolate cream cheese frosting. I could seriously eat this stuff with a spoon, spread it on toast or any other crazy obsessive thing one does with a really amazing chocolate spread like this.
Be careful, it’s dangerous. And you probably won’t want to share.
Chocolate Cherry Cake
Ingredients
Cake
- 1 box Dark Chocolate Cake Mix
- 21 oz cherry pie filling
- 1 egg
- 1 cup water
Frosting
- 8 oz cream cheese room temp
- 1/2 cup butter 1 stick, room temp
- 2 1/2 cups sifted powdered sugar
- 1/2 cup powdered cocoa
- 1/2 teaspoon vanilla
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Spray a 9"x13" baking dish with cooking spray.
- Beat chocolate cake mix, egg and water in a large mixing bowl, on medium speed for about 1 minute. Gently fold in cherry pie filling.
- Pour batter into prepared baking dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the frosting, beat together butter and cream cheese until smooth, about a minute. Slowly add sifted powdered sugar, salt and cocoa, then beat on high for 1-2 minutes, until fluffy. Stir in vanilla.
- Spread immediately on the cooled cake. Store leftovers, covered, in the refrigerator.
Notes
Nutrition
 For more delicious chocolate desserts, be sure to try these:
Chocolate Cupcakes with Toasted Coconut Frosting
One Pan Double Chocolate Snack Cake
I found I had to keep adding minutes in the bake time, but love love love it!
The cake was very moist, maybe too moist. I’m sure I cooked it long enough, had a great flavor. Made half of the frosting, very good.
Is the baking time really only 15 minutes? After 15 minutes, my cake was still really soupy.
That should be 25 – so sorry for the typo! I hope your cake still came out ok!
Yes, I just kept adding minutes until the toothpick came out clean. The cake was delicious! Everyone loved it!
wow. am I in a pickle. chocolate recipe row here! is it bad to have one of these treats breakfast lunch and dinner? you know, for the sake of science?