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!
Holy smokes, you guys, this indulgent cake is simply a magic!
Let me elaborate…
You’ll need 3 ingredients and about 5 minutes of your time to make this cake. And in return, you’ll get super moist and surprisingly tall and soft chocolate cake studded with cherries. If that’s not magic, I don’t know what is.
I’m so glad I tried this recipe when I saw it in local FB group I’m part of, and I urge you to give it a try too!
Now, I know we’re cheating here big time with canned pie filling and cake mix. But it’s SO worth it!
I stocked my pantry with couple of cake mixes and canned cherry pies for “emergencies”. You know, when you have guests on short notice, or when you need a bite of chocolate cake like right now, or when you can’t decide between chocolate cake and cherry pie. Ok, don’t know about that last one, because this cake is nothing like a cherry pie. Aaanyway, moving on…
How to Serve this Chocolate Cherry 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!
- Or you can smother it with chocolate fudge, whipped cream and maraschino cherries – my favorite!
- Or eat it plain dusted with powdered sugar, or not. Less calories, but we don’t really care about calories around here, right? 😉
Oh and since it’s a large cake, it’s perfect for potlucks, office treats, and church gatherings. And I’m telling ya, it’s quite a crowd-pleaser!
Love easy cakes? Try this Pineapple Cake too!
3-Ingredient Chocolate Cherry Cake
Ingredients
- 2 large eggs
- 1 box Devil’s cake mix
- 1 can (21oz) cherry pie filling
Instructions
- Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with cooking spray.
- In a large mixing bowl with attachment, beat the eggs for a minute.
- Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed.
- Pour the batter into the baking pan and spread it evenly.
- Bake for about 25 minutes, or until the inserted toothpick comes out clean.
- Cool cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
- Store in the fridge, covered, for up to 3 days.
Nutrition Facts:
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.
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!!!