Chocolate Cherry Cake with Rum Ganache

Chocolate Cherry Cake with Rum Ganache

LUCKY LEAF(R) Pie Filling 0

"Rich chocolate cake is layered with cherry pie filling and spread with a creamy ganache."

Ingredients 5 h 15 m {{adjustedServings}} servings 699 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 81g
  • 26%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
  2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, LUCKY LEAF Cherry Pie Filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
  3. For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.
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Reviews 9

  1. 11 Ratings


Love,Love,Love this cake! I'm making a few this weekend for friends. This time I'm going to stir in the cherries by hand. The mixer chopped them up. Thanks for the best cake EVER!!

Rebecca Madden

I made this cake to take to a Christmas Eve party. Everyone loved it! The cake itself is super moist and flavorful. I only gave it four stars because I felt that the ganache was a little heavy, and if you're not careful it will pool around the bottom of the cake. But overall it is a crowd pleaser.


I have made this cake twice...both time with rave reviews! The first was exactally as the recipe. This last time I used half semi-sweet and half bitter-sweet chocolate for the ganache and substituted Kirsh for the rum. I poured 2 layers of it over the cake and then drizzled with whisps of white chocolate. Topped with a few well-drained stem-on cherries, it looks professional and tastes WAY better! Only draw back is...there are no crumbs to bring home!!