Description
This Cherry Chocolate Cream Cheese Bundt Cake is a delightful dessert combining rich chocolate cake with a luscious cherry pie filling and a creamy swirl of sweetened cream cheese. Topped optionally with a smooth chocolate glaze, this cake is perfect for celebrations or an indulgent treat at any time.
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 can (21 oz) cherry pie filling
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
For the Glaze (Optional):
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Make the cake batter: In a large mixing bowl, beat together the chocolate cake mix, eggs, vegetable oil, and water until well combined and smooth. Gently fold in the cherry pie filling evenly throughout the batter to infuse the cake with fruity bursts.
- Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Layer the batter and filling: Pour half of the prepared chocolate cherry batter into the bottom of the Bundt pan. Carefully spoon the cream cheese filling over the batter, keeping it centered and avoiding the edges to create a swirl effect. Top with the remaining batter, spreading it evenly over the top.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked while remaining moist.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes, then gently invert it onto a wire rack to cool completely before glazing or serving.
- Prepare and add the glaze (optional): Melt the semi-sweet chocolate chips with heavy cream in a microwave-safe bowl in 20-second intervals, stirring well until smooth. Drizzle the glaze evenly over the cooled cake for an extra touch of chocolate indulgence.
Notes
- You can replace the chocolate glaze with a dusting of powdered sugar for a simpler finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
