Black Forest Cherry Bundt Cake
A box of devil’s food cake mix with basic ingredients and a can of cherry pie filling mixed together create a fun and easy twist on a Black Forest Cherry Bundt Cake!
If you like this cherry dessert you may also enjoy our chilled Cherry Salad or Black Forest Cherry Pie.
Chocolate Cherry Bundt Cake Recipe
A bundt cake makes such a pretty presentation and is still a super easy recipe to make. The surprise ingredient in this black forest cake is the cherry pie filling. Keeping the chocolate bundt cake extra moist and more fun to eat when you find a beautiful red cherry in your slice.
Cherry pie filling adds a nice accent and lots of moisture to a box of devil’s food cake mix in this recipe and in our Chocolate Cherry Bars. The cherry is not overwhelming at all, chocolate is the dominant flavor. My son who does not like cherries will eat several pieces of this cake because the flavors blend together so nicely.
Another traditional fruit-flavored bundt cake is our Blackberry Jam Cake. These are both lovely options that taste great.
My husband noted that this chocolate cherry bundt cake holds it’s moisture really well, even when just wrapped loosely with plastic wrap on a pretty cake stand.
Why is Black Forest Cake Called Black Forest?
My husband has a strong German heritage and he has been taught that the trees are so thick in a certain region of Germany that not much light is able to shine through making the forest fairly dark.
Other sources say the color of the trees in this region is very dark.
The bottom line is something makes this forest dark in color. We know that the devil’s food cake is the darkest chocolate cake mix thus making the cake dark. The cherries and powdered sugar give a pretty accent to the chocolate bundt cake.
Tips for Making Cake Mix with Cherry Pie Filling
- We prefer to use a large can of regular pie filling, but a small can may be used or a reduced sugar option. If using a small can a splash of water may need to be added to the batter if it’s too thick.
- A lot of recipes call for the bundt pan to be greased and floured, but I only grease with non-stick cooking spray. The key is to ensure the entire pan is covered. The cake will rise as it bakes (and you don’t want it sticking to the pan) and then relax back into the pan as it cools.
- I have a 3 cup OXO Sifter that puts a beautifully finished layer of powdered sugar on the cake, but a smaller, flatter mini strainer would work fine too and not take as much storage space in the cupboard.
- Cream cheese icing on this Banana Bar Recipe could be a great addition to this cake instead of the confections sugar
How to Make a Black Forest Cherry Cake
- Using a mixer mix together cake mix, eggs (can lightly beat each one while adding if desired), oil, vanilla and milk.
- Stir in cherries and be careful not to overbeat as that may smash the cherries.
- If batter seems too thick a splash of water can be added.
- Pour into a greased bundt cake pan and bake for 45 – 50 minutes at 350°F.
- Allow to rest for 10 minutes before turning out onto a cake stand or other serving tray.
- Using a sifter spread a light layer of confectioners sugar across the top and sides of the cake.
More Delicious Cake Recipes:
- Jiffy Cake Mix Recipe
- Old Fashioned Mississippi Mud Cake Recipe
- Heath Bar Cake
- Snickers Bar Cake
- Chocolate Chip Zucchini Cake
Black Forest Cherry Bundt Cake
Ingredients
- 1 box devil's food cake mix
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 30 ounces cherry pie filling
- 3 tablespoons powdered sugar optional
Instructions
- In a mixing bowl stir together cake mix, eggs, milk, vanilla and vegetable oil. Mix well.1 box devil's food cake mix, 3 large eggs, 3/4 cup milk, 1 teaspoon vanilla extract, 1 tablespoon vegetable oil
- Stir in cherry pie filling and do not beat too long. Pour into a greased bundt pan.30 ounces cherry pie filling
- Bake at 350°F for 45 – 50 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes before turning out on cake stand or large plate to cool. After cooling, you can dust with powdered sugar.3 tablespoons powdered sugar
Notes
- We prefer using a large can of regular pie filling, but a small can may be used or reduced sugar may be used. If using a small can a splash of water may need to be added to the batter if it’s too thick.
- A lot of recipes call for the bundt pan to be greased and floured, but I only grease with non-stick cooking spray. The key is to ensure the entire pan is covered. The cake will rise as it bakes (and you don’t want it sticking to the pan) and then relax back into the pan as it cools.
- I have a 3 cup OXO Sifter that puts a beautifully finished layer of powdered sugar on the cake, but a smaller, flatter mini strainer would work fine too and not take as much storage space in the cupboard.
- Cream cheese icing on these Frosted Banana Bars could be a great addition to this cake instead of the confections sugar
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This is super easy, super moist and tastes fantastic! A nice and quick go to for company or a special treat after Sunday dinner. I like to serve with whipped topping right as I plate up dessert.
I am not rating it yet but I am so tempted to make it. I will definitely leave a comment. Would you think adding fresh bing cherries for another cherry taste if so I am think about 6 or 10 or would that weigh the baking down too much
Hey There! Great question! I’m not sure if I would add whole or chopped? If you try it please do let us know how you like it. Thanks!
This looks delicious. I haven’t tried it yet but was wondering if chocolate ganache would be OK instead of the powered sugar?
Hey There! Love that idea! I think it would be a wonderful addition. Hope you enjoy 🙂 ~Jennifer