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!
Black Forest Bundt Cake
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.
We LOVE chocolate cake. Another simple, but beautiful bundt cake is this Chocolate Spice Cake. Our most moist cake that uses a devil’s food cake mix is our Rich and Moist Chocolate Cake – instant pudding creates a different texture in this very popular cake.
Because it can be made so quickly my family enjoys this easy chocolate cake as a dessert after meals. The Black Forest Cherry Cake is the most traditional cake taste we have in an amped up box mix recipe. When we want a richer flavor our Chocolate Gooey Butter Cake makes another nice family dessert.
My husband noted that this 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 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
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.
Other Easy Chocolate Cake Recipes:
Printable Black Forest Cherry Bundt Cake Recipe
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.
- Stir in cherry pie filling and do not beat too long. Pour into a greased bundt pan.
- 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.
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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