Chocolate and cherry is such a classic combination, perfect for the chocolate lovers. This chocolate cake with cherry pie filling is known for being easy to make and downright delicious. This cake will bake it for about 30 minutes. When the cake is done baking, test to see if it is done by sticking a toothpick into the center of the cake. When it comes out clean, the cake is done. Be careful to not over bake the cake. This cherry cake stands up well in the freezer. If you want to freeze your cherry chocolate cake, be sure to wrap it tightly before freezing. When the cake is wrapped well to prevent freezer burn, it will stay fresh in the freezer for up to six months. Start by mixing the cocoa powder with hot water.

This step helps to deepen the chocolate flavor and make the cake fudgier. Let it cool just slightly until warm. When storing cake, you want to make sure the cake protected from air. This will keep the cake from getting stale. Storing the cake with a cake cover protects the cake, and keeps it fresh. A Tupperware container or tightly wrapped plate will also work. The cake will stay fresh for up to 5 days. Meanwhile, prepare the batter; mix the dry ingredients in one bowl, the wet ingredients in another bowl, and combine the two together. No mixer is needed.

Before folding in the cherries, toss them with a bit of flour until they’re coated. This helps prevent them from sinking to the bottom of the cake while baking. Different kinds of cherries work well here, fresh cherries are the best option, but you could also use frozen. This cake tastes best a day after it’s made when the chocolate cake has had time to absorb the cherry flavor, so it’s a good make-ahead cake.


  • 1 Box Chocolate Cake Mix
  • 21 Ounce Can Cherry Pie Filling
  • 3 Eggs

For the Chocolate Frosting;

  • 1 Cup Butter, Softened
  • 1 Cup Cocoa Powder
  • 3½ Cups Powdered Sugar
  • ¼ Cup Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Chocolate Extract
  • Pinch of Salt
  • Cherries and Chocolate Shaving, If Desired


  1. Preheat oven to 350 degrees F. Sprays a 9×13 inch pan with nonstick cooking spray.
  2. In a large bowl, combine cake mix, cherry pie filling, and eggs until just combined. Do not overmix.
  3. Evenly spread into prepared pan.
  4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

For the Chocolate Frosting;

  1. In a large bowl, mix butter, cocoa powder, salt, and extracts until smooth.
  2. Add powdered sugar a little at a time until just combined.
  3. Add heavy cream as needed until you reach your desired consistency.
  4. Spoon frosting onto the cake, and smooth out with an offset spatula.
  5. Garnish with chocolate shavings and cherries if desired.