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Cherry Chocolate Cream Cheese Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 22 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This cherry chocolate cream cheese Bundt cake offers a rich, decadent dessert experience with moist devil’s food chocolate cake layered with sweet cream cheese filling and bursts of cherry pie filling. Ideal for holidays, celebrations, or indulgent treats at home, this bakery-quality Bundt cake is surprisingly easy to prepare and sure to impress.

Ingredients

For the Cake:

  • 1 box devil’s food chocolate cake mix (15.25 oz)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 (21 oz) can cherry pie filling

For the Cream Cheese Filling:

  • 8 oz cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Optional Toppings:

  • Powdered sugar
  • Chocolate ganache
  • Extra cherry pie filling for serving

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Make Cake Batter: In a large mixing bowl, beat together the devil’s food cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract until the batter is smooth and well combined.
  3. Fold in Cherry Pie Filling: Gently fold the entire can of cherry pie filling into the chocolate cake batter, taking care to keep some cherries whole for texture and bursts of flavor.
  4. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy.
  5. Assemble the Cake: Pour half of the chocolate cherry batter into the prepared Bundt pan, spreading it evenly. Spoon the cream cheese filling evenly over this layer, ensuring not to reach the edges of the pan to prevent mixing. Carefully spoon the remaining chocolate cherry batter on top and smooth the surface.
  6. Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  7. Cool: Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before serving.
  8. Optional Serving: Dust the cooled cake with powdered sugar, drizzle with chocolate ganache, or serve with additional cherry pie filling for extra indulgence.

Notes

  • Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
  • Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
  • This Bundt cake also freezes well; wrap tightly and freeze for up to 1 month.

Find it online: https://slsrecipes.com/cherry-chocolate-cream-cheese-bundt-cake-recipe/