Chocolate Cherry Fudge Bundt

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!

Chocolate Cherry Fudge Bundt

Yield: 10-12 servings

Cook Time:45 minutes


for the cake:

  • 1 box (18-oz.) devil’s food cake mix
  • 1/4 c. vegetable oil
  • 3 large eggs
  • 1/2 c. water
  • 1-1/4 c. cherry pie filling
  • 1 c. semi-sweet chocolate chips

for the chocolate glaze:

  • 1/2 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


I’m linking up with:

Robyn at Add a Pinch for Mingle Monday – she just got back from the Daytona 500, that lucky girl!

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