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Chocolate Cherry Fudge Bundt

a chocolate bundt cake with chocolate frosting

I really don’t use many box mixes when baking in our kitchen. Big surprise, huh?

One exception to my love for homemade baked goods is a box of fudge brownies mix, which can be found in our pantry at all times, for brownie craving emergencies. Another is a box of devil’s food cake mix that is used in this Chocolate Cherry Fudge Bundt.

This Bundt cake is super easy to put together, a great recipe to enlist the help of young ones. It’s pure comfort food, and a favorite in our household. Around here, this cherry and chocolate chip studded goodness disappears from the counter lickety-split.

Although it’s hard to resist cutting into this cake as soon as the chocolate glaze has been poured over the top, it’s really worth waiting a few hours. The longer it sits, the denser and fudgier it gets. The chocolate chips in the cake firm up, adding chocolatey chunkiness, and the glaze thickens and takes on a chewier bite . If possible, I try to make the cake at least four to six hours before serving. And, no, the waiting is not easy!

A slice of chocolate cherry bundt cake with chocolate glaze on a white plate

Chocolate Cherry Fudge Bundt

Yield: 10 to 12 servings
prep time: 20 minutes
cook time: 45 minutes
Additional Time: 20 minutes
total time: 1 hour 25 minutes
Chocolate Cherry Fudge Bundt is made with devil's food cake mix and a rich chocolate glaze. Your family will want to devour this chocolate bundt cake the minute it's out of the oven!
5 Stars (2 Reviews)


  • 1 box 18-oz. devil’s food cake mix
  • ¼ c. vegetable oil
  • 3 large eggs
  • ½ c. water
  • 1-1/4 c. cherry pie filling
  • 1 c. semi-sweet chocolate chips
  • ½ c. heavy cream
  • 2 T. light corn syrup
  • pinch of salt
  • 1 c. semi-sweet chocolate chips


  • *For the cherry pie filling, make sure you use a filling that has whole cherries in it. I like Wilderness brand, “Original Country Cherry”.
  • *I prefer Guittard chocolate chips.
  • Preheat oven to 350°. Prepare a 12-cup Bundt pan using butter and flour and set aside.
  • Pour the cake mix into a medium bowl and whisk to break up any clumps. Add the oil, eggs, and water. Beat at medium speed until well mixed. Fold in the cherry pie filling and chocolate chips. Pour into the prepared pan.
  • Bake for 45 minutes, or until a toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and then invert onto serving platter to finish cooling.
  • Once the cake is cooled, prepare the chocolate glaze. Place all glaze ingredients in a small saucepan and simmer over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Cool for about 20 minutes, stirring occasionally until the glaze is thickened, but still pourable. Stir until completely smooth and then drizzle on the cake.
  • When eaten right away, the cake is very tender. We prefer to wait a few hours, or even until the following day, when the cake is more dense and fudgy.


Adapted slightly from “Bundt Cake Bliss – Delicious Desserts from Midwest Kitchens” by Susanna Short

Nutrition Information:

Serving: 1 Calories: 594kcal Carbohydrates: 95g Protein: 6g Fat: 24g Saturated Fat: 11g Polyunsaturated Fat: 11g Cholesterol: 69mg Sodium: 443mg Fiber: 3g Sugar: 46g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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58 comments on “Chocolate Cherry Fudge Bundt”

  1. 5 stars
    Super easy to make and very moist and chocolately. I use dark chocolate chips instead of semi sweet and omit the corn syrup. Love this recipe.

  2. I made this cake twice this week, once for a funeral and the other for a friend’s birthday. I added 1 tsp. of almond extract to the batter, which gave it a nice flavor. I heard lots favorable reviews from many people who tried it. So moist and delicious!

  3. Made this today and brought it into our plant. Made a double batch and made one large bundt and mini ones (which I cut in half when I brought it in this morning). Enjoyed by all and passed the link on to a couple of people.

  4. I made this for our New Year celebration!  Ring-shaped food is supposed to be good luck, and I know this cake will help! 

  5. I just took this cake out of the oven! It smells great! I was worried it might not turn out right because boxed cake mixes are no longer 18 oz unfortunately! But it look good!

  6. My girls and I came across your website today and just made this cake…so yummy! It wasn’t until I came back to share the page with my SIL that I saw you are a fellow South Dakotan! Thanks for the scrumptious recipe!

  7. I fell in love when I bought it a bake sale. I returning the feeling I got after the first bite. Out of this world. I am making small ones for another bake sale to share this great tasting cake:-)

  8. I can’t imagine the waiting being easy at all, but well worth it. I just found this recipe on your site (loved everything I have tried already.

  9. I just found this recipe on your site (loved everything I have tried already. btw!) and I had a quick ques. It seems cake mixes are getting smaller because I could only find 15.25 oz boxes, not the 18 oz. that you note in the recipe. Have you noticed this? Would you still you the same proportion of ingredients or follow the box directions for the cake portion?

    1. Hello Andrea – so nice to hear from you! The downsizing of products, while keeping prices up, is frustrating. I was planning to make this next week, and if I’m finding smaller boxes also, I will probably go with the same proportions for the other ingredients and see how it goes. If you try this, please let me know – thanks!

      1. I did make it and kept all the proportions the same Turned out perfect!! Thanks! (I have your cinnamon,almond, coconut caramel corn in the oven right now :) )

  10. I made the cake last night at 12 am for Christmas so I still need to frost it so hopefully it will work and found out I got the wrong box mix red velvet so we will see how it is but yours looked so great. Thought the red cherries for Christmas

  11. Realtor by day, Chef by night

    We love bundt cakes, chocolate and cherries so I had to give this a try. It was a big hit! My 8 yr old daughter thought it was amazing. She wants me to make it again! Thanks for posting this one.

    1. Thanks for letting me know you tried this – it’s a pretty simple cake to make with a very special result. So nice to hear from you – thanks!

  12. I seen the picture and read the recipe for this cake and it sounds and looks great………is it a really firm cake???? and how moist it it?????????I’m looking for a chocolate cake with a different taste for a wedding cake but want to cover with fondant what do you think?????????sheri

    1. Hello Sheri – the cake is very moist, and probably a medium to soft kind of firmness. I’ve never worked with fondant, so I don’t know what to tell you about that, sorry! I hope you find something that works!