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Chocolate Cherry Bundt Cake



  • 1 devil's food cake mix
  • 1 can cherry pie filling (20oz.)
  • 1/4 cup oil
  • 1 cup water
  • 3 eggs


  • 1 cup milk
  • 4 1/2 Tbsp. flour
  • 1 stick margarine
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 Tbsp. vanilla


  • 1/2 cup chocolate fudge ice cream topping


Preheat oven to 350 degrees F. In mixing bowl, combine cake mix, water, eggs, oil and 1/3 of the can of cherry pie filling. Mix on low speed until blended, then on medium speed for 4 minutes. Batter should be thick and smooth. Pour the cake mixture into a prepared bundt pan and bake for about 1 hour.

Cool completely. Combine and cook the milk and flour for frosting, stirring until thick. Place in refrigerator to cool. Cream the butter, shortening, sugar and vanilla. Add the cooled flour mixture and beat for a full 10 minutes on high speed.

Begin frosting by filling the center hold with frosting, leaving a slight indentation on top. Frost top and sides, making sure to use all the frosting. Spoon the remaining pie filling in the indentation, allowing it to drip down the sides of the cake.

Heat the fudge topping in the microwave for 30 seconds. Drizzle this on top and down sides of cake. Store in refrigerator until ready to serve.

By Robin from Washington, IA


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February 18, 20100 found this helpful

Robin, I don't understand what you mean by leaving a slight indentation. If there is a hole in the middle of the cake, isn't there already and indentation? Can you explain for a dummy like me? LOL

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