Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You’d be amazed how easy it is to make it too!

Table of Contents
Why you’ll love this recipe:
You only need 3 ingredients and 5 minutes of your time to make this cherry pie filling cake. And in return, you’ll get a surprisingly tall, moist, and soft chocolate cake studded with cherries. If that’s not magic, I don’t know what is.
- Perfect for a party or potluck
- Light and fluffy yet decadent
- Anyone can make it!
Now, I know we’re cheating here big time with a canned pie filling and a cake mix. But it’s SO worth it!
I stocked my pantry with a couple of cake mixes and canned pie fillings for “emergencies”. You know, when you have guests on short notice!
Key Ingredient Notes:
- Eggs – Eggs provide structure, tenderness, and height to the cake. Without eggs, the cake would simply fall apart.
- Devil’s cake mix – Devil’s food cake is a dark and rich chocolate cake with a light and airy texture! There’s no need to follow the box directions.
- Cherry pie filling – For a sweet, cherry flavor with little to no effort! Cherry pie filling adds moisture and plenty of cherries.
How to make this recipe:
Before you start, preheat the oven to 350°F and spray 9×13 baking pan with a cooking spray.
- In a large mixing bowl, beat the eggs with an electric mixer for a minute or so, or until nice and fluffy.
- Add the chocolate cake mix and cherry pie filling, then mix it on low speed. This will keep the ingredients from flying outside the bowl. Increase the speed to medium, then beat until smooth.
- Pour the chocolate cake batter into the greased baking dish and use a spatula to spread it around evenly. Bake for 25 minutes or use the toothpick to test to see if it’s done.
- Cool completely on a wire rack inside the pan. Then dust with powdered sugar before serving.

Tip
To check for doneness, insert a toothpick into the cake and if it comes out clean without batter stuck to it, it’s ready!
Tips for Success:
- If you don’t have devil’s food cake mix, swap it out for another flavor! Vanilla, chocolate, yellow, and red velvet all taste great with cherries!
- Chocolate cherry cake makes amazing cupcakes! Instead of using a baking pan, scoop the batter into a cupcake tin lined with cupcake liners.
- For more decadent chocolate flavor, add 3/4 cup of semisweet chocolate chips to the batter.
- To make this recipe gluten-free, use gluten-free chocolate cake mix.
- Make sure to use cherry pie filling, not canned cherries! Canned cherries aren’t thick enough and the cake won’t set up.
- For easy clean-up, use a disposable foil pan in place of a glass or metal baking dish.
How to serve this cherry chocolate cake:
This chocolate cherry cake is delicious either warm or cold.
- You can enjoy it warm, topped with vanilla ice cream, and chocolate ganache – HEAVEN!
- I love serving this cake with maraschino cherries and chocolate fudge as chocolate frosting. Or you can smother it with whipped cream too!
- Or eat it plain dusted with powdered sugar, or not. Less calories, but we don’t really care about calories around here, right? 😉
- Spread homemade cream cheese frosting all over the top!

Make-Ahead Tips:
- Since this chocolate cake with cherry filling lasts for three days in the refrigerator, it’s easy to make ahead! For best results, make it the day before you plan to serve it.
- Let the cake come to room temperature before serving or reheat in a 250 degree oven until warmed through – about 10 minutes.
- If you just want one slice, you can reheat it in the microwave in 15-second increments until warmed through. Don’t overheat or you will lose the soft texture of the cake.
Storing Tips:
- Store the cherry chocolate cake, covered, in the refrigerator for up to 3 days.
- Too much cake for you to eat? No problem! Wrap the cake in plastic wrap and freeze for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!
FAQs:
Yes! Simply use two greased 8-inch round cake pans in place of a 13×9 baking dish. Follow the recipe as directed! Use homemade or store-bought frosting to fill and assemble the layer cake.
The sweet and tart flavor of cherries complements dark chocolate exceptionally well, but any type of canned pie filling works! Blueberry, raspberry, or strawberry filling are all great options!
Yes! Pour two cans of cherry pie filling into the baking dish and top with the devil’s food cake mix. Drizzle 3/4 cup of melted butter on top and bake at 350 degrees for 60 minutes. Dump cakes are supposed to be dense, moist, and served with a spoon!
Other Easy Cake Recipes:
It doesn’t get much easier than this chocolate cake with cherry filling, but even scratch-made cakes can be simple!

3-Ingredient Chocolate Cherry Cake
Ingredients
- 2 large eggs
- 1 box Devil’s cake mix Note 1
- 1 can (21oz) cherry pie filling Note 2
Instructions
- Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
- In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
- Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
- Pour the batter into the baking pan and spread it evenly with a spatula.
- Bake for about 25 minutes, or until the inserted toothpick comes out clean.
- Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
Tips & Notes:
– Refrigerate the cherry chocolate cake in an airtight container for up to 3 days.
– Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!
Nutrition Facts:
This recipe was originally published on August 17th, 2017.
Lisa LaBorde says
I was expecting a brownie texture. This cake rose beautifully, was soft and moist and not overly sweet. I will definitely be experimenting with more flavor combinations.
Shinee says
So happy you enjoyed it, Lisa. It’s definitely a keeper! Thanks for your feedback.
Marge geib says
This cake was so delicious we all loved it !! So simple to make .
Shinee says
So happy you loved it, Marge! Thanks so much for your feedback.
April Zirbes says
Absolutely delicious. Very moist. Very easy. Everyone loved it
Shinee says
Yay, so happy you tried and loved it, April! Thanks for your comment!!
Heather L Dennison says
Oh my good lord I love this !!! And with a cup of coffee it great !!! Thank you soooooo much for this recipe….I will use it many times again 🙂
Shinee says
Yay, so happy you tried and loved the recipe, Heather! Thank you for your feedback!
Mel says
Can you freeze this cake?
Shinee says
Yes, you can, Mel.
Anita says
This is delicious! I added 1/4 c. canola oil, greased a bundt pan well and baked it at 375F for 45 minutes. 10/10 will make again!
Debbie says
Hi Anita, I too am planning on making this as a bundt cake. Did it turn out moist? I want to drizzle white chocolate on it and decorate with marcino cherries for my Christmas dinner dessert.
Shirley Johnson says
Love these recipes, but there is only my husband and I so would appreciate 8 or 9 inch cake recipes.
Donna Nelson says
Just make in two rounds and give the second round for a gift. It does freeze well. Wrap other round loosely with parchment put in a gallon freezer bag. Warm to room temperature in wrapped. If you like warm in the oven on low. Not microwave and just drizzle hot fudge over it top with homemade whip cream or cherry choclate chip ice cream!
Denine says
My batter is very very thick. Am I supposed to keep beating or add something to make it smoother?
Shinee says
Hi, Denine. That’s strange. I’d check the size of the can and box? This recipe calls for standard cake box, which is 16.5oz, and 21oz cherry pie filling. The recipe post contains a video, which might be helpful to see the batter consistency too.
Debb says
I made this into a better than sex cake-poked it with wooden spoon right out of oven, poured a can of sweet & condensed milk over warm cake, after cooling I spread a jar of butterscotch Carmel over top, topped with cool whip and sprinkled chopped dried cherries & Heath bits on top. It is AMAZING!! Thank you for a fun recipe
Shinee says
Oh my word, that sounds indulgent!!! Thanks for sharing,, Debb!
Linda S says
Make this some special people who love it, one being my Pastor. Always a big hit.
Shinee says
Yay, so happy you love this recipe. Thank you for sharing, Linda!!
Joseph Yong says
My cake turned out chewy 🙁
I have no idea what happened. Could it be that I beat the eggs for too long?
Rena says
So did mine. It didn’t raise at all. I have no idea why it didn’t work. How can I mess up three ingredients!
Suzanne says
I always use this simple recipe, but add a bit of almond extract which really punches up the flavor. My family likes a light layer of chocolate frosting (canned is fine!)
Shinee says
Hi, Suzanne!! I love adding almond extract to my cherry pie filling, and I love it!! And I can imagine how it’d work for this recipe as well. Thanks for sharing!!!
Kathryn says
How much almond extract?
Ruthie says
Just made this -smells delicious and so easy. Wanted to pipe in that 25 minutes was perfect bake time for me. Thanks for a great recipe.
Shinee says
Great! So happy you tried the recipe. Thank you for your feedback, Ruthie!
Denise says
Made this lots of time ! A little almond extract great – Ganache icing and berries scattered about – awesome …
can I make it in a Bundt pan? ? Should I chop up cherries a bit ?
Shinee says
Hi, Denise. So happy you love this recipe. I’ve never tried making it in a bundt pan though.
Elizabeth says
Yes, it works great in a Bundt pan! I did add 1/4 cup Canola oil to the recipe. Grease the pan well, and bake at 350 for 45 minutes.
Shinee says
Thanks for sharing that, Elizabeth!!! Glad it works in the bundt pan as well!
Patricia Cardinal says
Denise, I also used a bundt pan and did not chop up the cherries. 45 min and it was done. It was very light. I topped it with some whipped cream…..Yummy.
Megan says
Would this work as a layer cake or is it too heavy/unstable? Thank you!
Shinee says
Hi, Megan. I haven’t tried this cake as layer cake, so I’m not sure.
Lisa says
Smells good, but 25 minutes is not nearly long enough in my oven. Was still liquid in center. Sank in middle after checking it at the 25 minutes mark
Shinee says
Hi, Lisa. Thank you for your feedback. I hope you baked it longer and enjoyed it.
Barbara A Orzel says
Just made it and can’t wait for it to cool! My house smells heavenly and my mouth is watering! Taking it to school tomorrow to share with my peers! Yummmm..
Shinee says
Hi, Barbara! Hope it was a hit. Thank you for making my recipe and sharing your feedback!
Valerie says
Do I make the cake mix with ingredients on box?
Shinee says
No, just use the mix and ingredients in this recipe.
Theresa says
I’m eager to make this & wonder, is there a recommended chocolate frosting?
Shinee says
Hi, Theresa. I’m sure you can pair it with any chocolate frosting you like.
Brian Allen says
Cake turned out great, baking time was 38 minutes so keep that in mind.
Shinee says
So happy you liked the cake, Brian. Thank you for your feedback!!!