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Cherry Cheesecake Chocolate Bundt Cake

Cherry Cheesecake Chocolate Bundt Cake


  • Author: Regan at This Baking Life
  • 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

  1. Preheat oven to 350ºF; coat a Bundt cake pan generously with baking spray, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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