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Cherry Chocolate Cream Cheese Bundt Cake

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This Cherry Chocolate Cream Cheese Bundt Cake combines the rich flavors of chocolate and cream cheese with bursts of sweet cherries. Moist, decadent, and perfect for any celebration, this cake is a show-stopper with its irresistible layers and flavor.

Ingredients

Scale

For the Cake Batter:

  • 1 box (15.25 oz or 432 g) chocolate cake mix
  • 1/2 cup (120 ml) vegetable oil
  • 3 large eggs
  • 1 cup (240 ml) water
  • 1 cup (150 g) canned cherry pie filling

For the Cream Cheese Filling:

  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Glaze (Optional):

  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp (30–45 ml) milk or heavy cream
  • 1/4 tsp vanilla extract
  • Fresh cherries or chocolate shavings for garnish

Instructions

1. Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with non-stick baking spray.

2. Make the Cake Batter:

  • In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
  • Fold in the cherry pie filling gently until evenly distributed.

3. Make the Cream Cheese Filling:

  • In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

4. Assemble the Cake:

  • Pour half of the chocolate cake batter into the prepared Bundt pan.
  • Spoon the cream cheese mixture evenly over the batter, avoiding the edges.
  • Pour the remaining chocolate cake batter on top, spreading it gently to cover the cream cheese layer.

5. Bake the Cake:

  • Bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese center) comes out clean.
  • Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

6. Make the Glaze (Optional):

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

7. Serve:

  • Garnish with fresh cherries or chocolate shavings if desired. Slice and enjoy!

Notes

  • For a deeper chocolate flavor, add 1/2 cup of mini chocolate chips to the batter.
  • If you prefer a stronger cherry flavor, mix 1/2 tsp of almond extract into the cherry pie filling before adding it to the batter.
  • Store the cake in an airtight container in the fridge for up to 5 days.

Find it online: https://ukfinda.com/cherry-chocolate-cream-cheese-bundt-cake/