Cake Mix Chocolate Cherry Cake
Servings: 8 servings
Ingredients
- 24 ounces Cherry pie filling - 1 can
- 15.25 ounces Chocolate cake mix - 1 box
- ½ cup Butter - melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish.
- Spread the cherry pie filling evenly over the bottom of the prepared baking dish.
- Sprinkle the dry chocolate cake mix evenly over the cherry pie filling, covering it completely.
- If using, sprinkle the mini chocolate chips evenly over the cake mix.
- Drizzle the melted butter evenly over the top, covering as much of the cake mix as possible.
- Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
- Remove the foil and continue baking for 15 to 20 minutes, or until the topping is set and no dry patches of cake mix remain.
- Let the cake cool for about 10 minutes before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
- Mixing isn't necessary. Layering the ingredients creates the best texture.
- Don't overmix or stir the layers together.
- The butter melts into the cake mix as it bakes to create the topping.
- A Bundt pan makes a pretty presentation, but a 9 x 13-inch baking dish is easier to serve for family dinners.
- Sprinkle mini chocolate chips over the cake mix before baking for extra chocolate flavor.
- Dust the cooled cake with powdered sugar or drizzle it with chocolate ganache for a more elegant dessert.
- Store covered in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave for 20 to 30 seconds before serving.
- This dessert can be assembled several hours ahead, covered, and refrigerated until ready to bake.