Pioneer Woman Chocolate Cherry Cake: The Sweetest & Easiest Dessert Recipe

Indulge in the delightful combination of rich chocolate and sweet cherries with this incredibly easy Pioneer Woman Chocolate Cherry Cake recipe. Inspired by the home-style baking of Ree Drummond, this cake is a guaranteed crowd-pleaser, perfect for any occasion from family dinners to festive gatherings. Using simple pantry staples and a clever shortcut with devil’s food cake mix, you’ll have a moist, flavorful, and utterly irresistible dessert ready in no time.

Overhead view of a decadent chocolate cherry cake on a white cake stand, showcasing its rich glaze and cherry garnish.

Life can get hectic, and sometimes you need a dessert that delivers big on flavor without demanding hours in the kitchen. This chocolate cherry cake is your answer. It’s a recipe that embraces simplicity without compromising on taste, proving that you can create a show-stopping dessert even when time is short. Think of it as your secret weapon for potlucks, holidays, or simply satisfying a spontaneous sweet craving. This recipe leverages the convenience of a boxed devil’s food cake mix, transforming it into something extraordinary with the addition of luscious cherry pie filling and a decadent chocolate glaze.

Forget complicated baking techniques – this cherry chocolate cake is all about straightforward steps and maximum flavor impact. Imagine the smiles when you present this beautiful bundt cake, glistening with chocolate glaze and studded with bright red cherries. It’s a dessert that looks as good as it tastes, and tastes even better than it looks!

Key Ingredients for Your Pioneer Woman Chocolate Cherry Cake

Before you start baking this fantastic chocolate cherry cake, let’s gather the simple ingredients. You might already have most of them in your pantry!

Devil’s Food Cake Mix: The base of our easy cake. Brands like Duncan Hines Devil’s Food or Betty Crocker Triple Chocolate Fudge work wonderfully, providing a rich chocolate flavor.
Cherry Pie Filling: Opt for a premium quality cherry pie filling for the best fruit flavor. The juicy cherries are essential to the cake’s signature taste.
Eggs: Large eggs bind the ingredients and add richness to the cake.
Canola Oil: Adds moisture, ensuring a tender crumb.
Almond Extract: Enhances the cherry flavor and adds a subtle nutty note. Vanilla extract can be substituted or used in combination.
Butter: For the decadent chocolate glaze, use salted or unsalted butter.
Corn Syrup: Adds shine and smoothness to the glaze.
Semi-Sweet Chocolate Chips: Ghirardelli or Guittard are excellent choices for a high-quality chocolate flavor in the glaze. Dark chocolate chips can also be used for a richer taste.
Vanilla Extract: A touch of vanilla in the glaze complements the chocolate beautifully.
Maraschino Cherries (Optional Garnish): For a classic and festive finish.

Baking Your Pioneer Woman Chocolate Cherry Cake: Step-by-Step

This chocolate cherry cake recipe is incredibly easy to follow. Here’s a quick overview of how to bring it to life (detailed instructions are in the recipe card below):

Prepare the Cake Batter: Combine the devil’s food cake mix, eggs, oil, and almond extract in a large bowl. Stir until just combined, then gently fold in the cherry pie filling.
Bake: Pour the batter into a greased bundt pan and bake in a preheated oven until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for a short time before inverting it onto a serving plate to cool completely.
Make the Chocolate Glaze: Microwave butter and corn syrup until melted. Add chocolate chips and continue to heat in intervals, stirring until smooth and melted. Stir in vanilla extract.
Glaze and Garnish: Drizzle the luscious chocolate glaze over the cooled cake. Garnish with maraschino cherries, if desired, for an extra touch of sweetness and visual appeal.

Close-up shot of a slice of chocolate cherry cake, showcasing its moist texture and the visible cherries within.

Tips for Baking Perfection

To ensure your Pioneer Woman Chocolate Cherry Cake is a resounding success, keep these helpful tips in mind:

Pan Prep is Key: Generously grease your bundt pan with non-stick baking spray like Baker’s Joy to prevent sticking and ensure easy cake removal.
Baking Pan Alternatives: While this recipe is designed for a bundt pan, you can adapt it for a 9×13 inch pan. However, be mindful not to overfill the pan and consider using a chocolate frosting instead of a glaze for a sheet cake version.
Cool Completely: Allow the cake to cool fully before drizzling with the chocolate glaze. This prevents the glaze from melting excessively and ensures it sets beautifully.
Storage: Due to the cherry pie filling, it’s best to store this cake in the refrigerator once it’s cooled and glazed. Leftovers should also be refrigerated to maintain freshness.
Serving Suggestions: Elevate your dessert experience by serving slices of this delightful cake with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream.

More Cherry Dessert Inspiration

Craving more cherry goodness? Explore these other delicious cherry recipes for your next baking adventure:

Cherry Lemonade
Cherry Dump Cake
Cherry Pie Bars
Maraschino Cherry Almond Chocolate Cookies
Chocolate Cherry Cookies
Cherry Cobbler

Easy Chocolate Cherry Cake Recipe Card

This easy chocolate cherry cake recipe is perfect for bakers of all skill levels. Enjoy the delightful combination of chocolate and cherry in every bite!

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Easy Chocolate Cherry Cake Recipe

This outrageously delicious cake comes together easily and quickly with devil’s food cake mix and cherry pie filling. Perfect for busy families or anyone that needs a delectable chocolate cake recipe in a pinch.

4.97 from 29 votes

Print Pin Rate

Course: Dessert
Cuisine: American

Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 318kcal
Author: Beth Pierce

Ingredients

Cake

1 box (15.25 ounce) devils food cake mix
3 large eggs
¼ cup canola oil
1 teaspoon almond extract
1 can (21 ounce) cherry pie filling

Chocolate Glaze

3 tablespoons butter
2 tablespoons corn syrup
¾ cup semi-sweet chocolate chips
¼ teaspoon vanilla extract
Optional Garnish: maraschino cherries

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray a bundt pan with nonstick baking spray.
In a large bowl, stir together cake mix, eggs, oil, and almond extract just until incorporated. Fold in cherries.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan and invert onto a cake plate. Cool cake completely; approximately 2 hours.
In a microwavable bowl or Pyrex measuring cup, microwave the butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted. If necessary, microwave for 15-second intervals at 50% power until the chips are melted.
Stir in the vanilla extract and drizzle over the cooled cake. If desired, cut maraschino cherries in half and arrange them on top of the cake or at the base of the cake.

Video

[Video Placeholder – As the original article has a video, consider embedding a relevant chocolate cherry cake recipe video here if possible, or link to the original if appropriate.]

Notes

Grease well or spray your bundt pan with nonstick baking spray. Baker’s Joy is recommended.
If you convert this cake to a 9×13-inch pan, be careful not to fill the baking pan too high and switch to a chocolate frosting instead of a chocolate glaze.
Cool the cake completely before drizzling it with the glaze.
Because the cake has cherries in it, once completed, store it in the refrigerator until ready to serve. Store leftovers in the refrigerator as well.

Nutrition

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