Chocolate Cherry Cake II

Chocolate Cherry Cake II

81 Reviews 5 Pics
Roxanne Shepphird
Recipe by  Roxanne Shepphird

“This is a great tasting, easy cake to make.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake pan



  1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
  2. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
  3. To Make Frosting: Bring sugar, butter, and milk to a boil. Boil for 1 minute. Add chocolate chips; stir until chips are melted. Pour frosting over warm cake. Cool.

Share It

Reviews (81)

Rate This Recipe


If I make this cake again, I will mix in the eggs, then gently stir in the cherry pie filling. I added the cherries and eggs together which caused the cherries to break up. Would have more flavor if the cherries were in bigger pieces.



Made this cake twice and got much better results when I sifted the cake mix to eliminate lumps, slightly beat the eggs before combining with other ingredients, and substituted cherry extract for almond extract. Fast, easy and delicious.



KEEPER! another reason to buy cake mixes and pie filling when on sale. I am more of a 'from scratch' person but am finding wonderful recipes here by embellishing on mixes. I had a can of blueberry pie filling I've been pushing out of the way forever. Used a CLASSIC WHITE mix and BLUEBERRY filling. used VANILLA EXTRACT instead of almond, and added 1/2 of LEMON'S ZEST to batter, as well as a handful of huge frozen blueberries. Don't be afraid of the batter. It reminded me of a bed I made once in nursing school whereby you had to be able to bounce a quarter off it...very strange batter...spongy; bouncy..baked for 32 min in a bundt pan. For frosting I halved the recipe and used WHITE CHOCOLATE CHIPS in lieu of the chocolate and added the remaining LEMON ZEST from the lemon....absolute perfection. Due to less surface area, it was perfect to halve the frosting recipe for bundt. I didn't taste the cake but the frosting is to die for...taking this to the dog groomer and she will love it coming from a little Shitzhu and Lhasa.

More Reviews

Similar Recipes

Chocolate Cherry Cake III

Chocolate Cherry Cake III

Cherry Chocolate Cake

Cherry Chocolate Cake

Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake

Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake

Chocolate Cherry Cake I

Chocolate Cherry Cake I

Chocolate Cherry Chip Cake

Chocolate Cherry Chip Cake


Amount Per Serving (18 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 47.5 g
  • 15%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Cherry Cake III


next recipe:

Chocolate Cherry Upside Down Cake