Chocolate Cherry Bundt Cake with Cherry Pie Filling

Satisfy your chocolate cravings with this Decadent Chocolate Cherry Bundt Cake. Bursting with the sweet-tart goodness of cherry pie filling, this moist cake is a chocoholic's dream.

Author -Shrilatha

Print Pin Recipe

Servings slices

Course Dessert

Cuisine American

Prep Time 15

Cook/Bake Time 45

Cooling and glazing time 2

Total Time 3

Equipment you will need

A 10-cup capacity bundt cake pan

mixing bowls

Hand or stand mixer

Rubber spatula

wire rack

Saucepan (for glaze)

Makes: 10inch round

Ingredients

Makes: 10inch round

For the Cake:

2 cups All-Purpose Flour
1½ cups Granulated Sugar
¾ cup Unsweetened Cocoa Powder
1½ teaspoon Baking Powder
1½ teaspoon Baking Soda
1 teaspoon Salt
3 large Eggs (room temperature)
1 can Cherry Pie Filling
1 cup Buttermilk
½ cup Vegetable Oil
1 teaspoon Vanilla Extract

For the chocolate Glaze

½ cup Semi-Sweet Chocolate Chips
2 tablespoon Unsalted Butter
2 tablespoon Corn Syrup
½ teaspoon Vanilla Extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup capacity bundt cake pan.

Making the Cake:

In a mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, using a hand or stand mixer, beat the eggs until they're slightly frothy.
Add the cherry pie filling, buttermilk, vegetable oil, and vanilla extract to the beaten eggs. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Pour the cake batter into the prepared bundt pan, ensuring it's evenly distributed.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Cooling and Glazing:

Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely, about 2 hours.
While the cake is cooling, prepare the chocolate glaze. In a saucepan, melt together the semi-sweet chocolate chips, unsalted butter, corn syrup, and vanilla extract over low heat until smooth. Remove from heat.
Once the cake is completely cooled, drizzle the chocolate glaze evenly over the top.
Serve and Enjoy:
Allow the glaze to set for about 10 minutes before slicing and serving.
Notes and Tips:

Notes

Notes and Tips:

To ensure the cake doesn't stick to the pan, thoroughly grease and flour it, paying attention to all crevices.

Don't overmix the batter; it can result in a tougher cake. Use room temperature eggs for better mixing and incorporation of ingredients.

For an extra touch, garnish slices with whipped cream, fresh cherries, or a dusting of powdered sugar.

Store leftovers in an airtight container at room temperature for short-term enjoyment or in the fridge for extended freshness.

To reheat slices, warm them in the oven at 350°F (175°C) for 5-7 minutes.

Now, you're ready to bake this Decadent Chocolate Cherry Bundt Cake and indulge in its irresistible flavors!

https://bakewithsweetspot.com/chocolate-cherry-bundt-cake-with-cherry-pie-filling/

Nutrition

Serving: 1 sliceCalories: 4165 kcalCarbohydrates: 797 gProtein: 74 gFat: 93 gSaturated Fat: 50 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 27 gTrans Fat: 1 gCholesterol: 650 mgFiber: 42 gSugar: 386 gIron: 32 mg

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