Cherry Cheesecake Chocolate Bundt Cake
This Cherry Cheesecake Chocolate Bundt Cake is a delicious dessert, easy enough to make anytime, but decadent enough for special occasions.
What I like about this recipe for Cherry Cheesecake Chocolate Bundt Cake
What’s not to love about a decadent chocolate cake? In addition to the moist chocolate cake (that’s super easy to make by starting with a boxed cake mix) is the rich cherry cheesecake filling. It’s like 2 desserts in one moist cake!
Frequently Asked Questions about Cherry Cheesecake Chocolate Bundt Cake
If I don’t want to use a boxed cake mix, can you recommend a chocolate cake recipe?
Here is a basic chocolate cake recipe from Southern Living. I personally know both that their recipes are tested and how they are tested, so I tend to trust their recipes.
Can I use fresh cherries in place of the pie filling?
You can but the recipe will be very different. You’ll get much less cherry taste.
Do I need a stand mixer to make this cake?
No. You should be able to prepare the cake batter with a hand mixer or by hand.
Is a Chocolate Cherry Bundt Cake the same as a Black Forest Cake?
No. While a Black Forest Bundt Cake would be similar in that it would have a chocolate cake and cherry aspect to it, a true Black Forest Cake (like this one by Sally’s Baking Addiction) doesn’t have a cream cheese filling or frosting. It has whipped cream instead.
Cherry Cheesecake Chocolate Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
Ingredients
- Baking spray with flour
- 1 (8-oz.) pkg. cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 1 (13.25-oz.) box chocolate cake mix
- 1 (3.9-oz.) box instant chocolate pudding mix
- 1 1/4 cups tap water
- 1/2 cup neutral-flavored cooking oil
- 3 large eggs, at room temperature
- 1 (21-oz.) can of cherry pie filling, divided
- 1 (4-oz.) semi-sweet chocolate baking bar, broken into squares or 4 oz. semi-sweet chocolate chips
- 1/2 cup half-and-half
- 1/2 cup powdered sugar, plus more to taste
Instructions
- Preheat oven to 350ºF; coat a Bundt cake pan generously with baking spray, and set aside.
- Beat cream cheese, butter, and granulated sugar at medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add egg, flour, and vanilla; beat just until blended. Set aside.
- Add cake mix, pudding mix, water, oil, and eggs to a large bowl. Prepare batter according to package directions. Spoon two-thirds of chocolate batter into prepared Bundt pan. Spoon cream cheese filling over batter, leaving a 1-inch border around edges of pan; carefully spoon 1 cup of the cherry filling over cream cheese filling. Spoon remaining batter over cherry pie filling.
- Bake in preheated oven until a wooden pick inserted in center comes out mostly clean with a few moist crumbs, about 1 hour baking time. Let cake cool in pan on a wire rack or cooling rack 15 minutes; invert from pan to wire rack, and let cool completely, about 2 hours. Transfer to a plate.
- Place chocolate and half-and-half in a microwave-safe bowl; microwave on HIGH in 15-second intervals, stirring after each interval (be careful not to overcook or chocolate will seize) until chocolate is melted, 45 to 60 seconds total. (Mixture will not be smooth at this point.)
- Whisk in 1/2 cup powdered sugar, whisking until smooth and glossy. Add additional powdered sugar, 1 tablespoon at a time, as needed to sweeten chocolate mixture.
- Drizzle chocolate glaze evenly over top of the cake. Spoon remaining cherry pie filling around top of cake. Slice, and serve.
- Prep Time: 30 min
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28 g
- Sodium: 365 mg
- Fat: 20 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
Keywords: cherry cheesecake chocolate bundt cake
If you like this recipe, check out this Cheesecake recipe:
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