Black Forest Cherry Bundt Cake
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I first made this Black Forest Cherry Bundt Cake on a rainy Sunday when I wanted something dramatic but not fussy. It’s basically a devil’s food cake mix turned elegant with whole spoonfuls of cherry pie filling folded in, baked in a bundt pan, and finished with a light dusting of powdered sugar. It’s the kind of dessert that works for potlucks, holidays, or an easy show-stopping weeknight treat. If you love simple bundt recipes, you might also enjoy this all-in-one holiday bundt cake recipe from the same collection.
Why you’ll love this dish
This Black Forest Cherry Bundt Cake gives you the classic chocolate-and-cherry pairing without the fuss of making separate layers, syrups, or whipped cream. Using a cake mix keeps the bake-time predictable and the texture reliably tender, while the cherry pie filling adds pockets of fruit and a glossy swirl through every slice. It’s budget-friendly, kid-approved, and fast enough for last-minute guests.
“Rich chocolate cake with bursts of sweet cherries—everyone asked for seconds.” — a friend after I brought this to a family gathering
Why make this at home: you control the sweetness, can scale the recipe, and skip preservatives found in many store-bought desserts. It’s also forgiving—perfect when you need a dessert that looks impressive but comes together in one bowl.
How this recipe comes together
Step-by-step overview:
- Combine the dry cake mix with wet ingredients to make a smooth batter.
- Fold in the cherry pie filling gently so you keep some whole cherries and avoid overmixing.
- Pour into a well-greased bundt pan and bake until a toothpick comes out clean.
- Cool briefly in the pan so the cake releases easily, then finish with a dusting of powdered sugar.
This short sequence gives you a stable expectation: one bowl, one pan, under an hour from start to finish (active time about 10–15 minutes).
What you’ll need
Ingredient list:
- 1 box devil’s food cake mix (about 15–18 oz)
- 3 large eggs
- 3/4 cup milk (whole or 2% for best texture)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 30 ounces cherry pie filling (one 21–24 oz can + one small can, or two cans to total ~30 oz)
- 3 tablespoons powdered sugar (optional, for dusting)
Notes and substitutions:
- Milk: you can substitute buttermilk for a slightly tangy crumb (reduce baking soda adjustments are not needed here because the mix is prebalanced).
- Oil: melted butter can be used for richer flavor, though it may slightly change crumb structure.
- Pie filling: if you prefer less syrup, drain the filling lightly on paper towels before folding in. Fresh or frozen cherries can replace pie filling—see Variations for method.
- For a gluten-free version, use a certified gluten-free devil’s food mix.
If you want a seasonal twist, this method pairs well with other bundt recipes such as an apple cider bundt cake.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with nonstick spray or softened butter, then dust lightly with flour and tap out excess.
- In a large mixing bowl, combine the cake mix, eggs, milk, vanilla, and vegetable oil. Stir with a spatula or whisk until the batter is smooth and there are no large streaks of dry mix. Avoid vigorous beating.
- Spoon the cherry pie filling into the batter and gently fold with a spatula just until distributed. Don’t overmix—some cherries should remain whole and the batter should show streaks of fruit.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula so it bakes evenly.
- Bake at 350°F for 45–50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs (but not wet batter).
- Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edges if needed, then invert onto the rack or a serving plate to finish cooling.
- Once cooled, dust lightly with powdered sugar if desired, or serve plain.
Timing tip: if your oven tends to run hot, start checking at 40 minutes to avoid overbaking.
Best ways to enjoy it
Serve slices warm or at room temperature. Good pairings:
- A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
- A drizzle of chocolate ganache for a richer dessert.
- Fresh cherries or orange zest on the side to freshen the flavor.
For a brunch table, slice thinly and serve with coffee; the cake’s chocolate-cherry profile makes a nice companion to bold roasts. During fall entertaining, serve alongside spiced drinks like mulled cider or try it after a menu centered on roasted meats—its sweetness balances savory mains. If you’re planning a dessert spread, consider alternating this with a seasonal bundt such as an apple pumpkin pecan bundt cake for variety.
Storage and reheating tips
- Room temperature: Store covered tightly (cake dome or airtight container) for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap whole cake or individual slices tightly in plastic wrap, then in foil, and freeze up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Reheating: Warm slices for 10–15 seconds in the microwave (on a low-power setting) or 5–7 minutes at 300°F in a single layer on a baking sheet to refresh texture without drying.
Food safety: because the cake contains eggs, do not leave it out unrefrigerated for more than 2 hours if your kitchen is warm (over 90°F).
Pro chef tips
- Greasing the bundt pan well (butter + flour or baker’s release spray) prevents sticking and preserves pretty ridges.
- Don’t overmix after adding cherries—overworking the batter leads to a denser cake and can color the batter an unappetizing maroon.
- If your cherry filling is very syrupy, spoon cherries out with a slotted spoon and fold in the solids first; add a little syrup if you want more moisture.
- Use room-temperature eggs and milk so the batter emulsifies quickly and bakes more evenly.
- Let the cake rest the full 10 minutes in the pan; rushing this step increases the chance of breaking.
These small adjustments are the difference between a good bundt and a great one.
Creative twists
- Fresh-cherry version: pit 2 cups of fresh cherries, toss with 1–2 tablespoons sugar and 1 teaspoon lemon juice, then fold in. Reduce added liquid elsewhere if cherries are very juicy.
- Chocolate glaze: melt 1/2 cup heavy cream with 4 oz chopped dark chocolate, stir until smooth and pour over cooled cake.
- Almond cherry: add 1/2 teaspoon almond extract in place of vanilla and sprinkle sliced almonds on top.
- Nutty crunch: fold 1/2 cup toasted pecans or walnuts into the batter for texture.
- Vegan variation: use a vegan chocolate cake mix plus egg replacer (follow package directions) and a plant-based milk and oil—results vary by brand but can be delicious.
- Mini bundts: divide batter into mini pans and reduce baking time to 18–22 minutes for party-sized servings.
Common questions
Q: Can I use frozen cherries instead of pie filling?
A: Yes. Thaw and drain frozen cherries first, then toss with a little cornstarch or sugar if needed to thicken juices. Fold into the batter gently.
Q: How can I tell when the cake is done?
A: A toothpick in the center should come out with a few moist crumbs but not wet batter. The top should spring back lightly when touched.
Q: Can this be made ahead?
A: Absolutely. Bake the cake a day ahead, store it covered at room temperature (or in the fridge if your home is warm), and dust with powdered sugar just before serving.
Q: My bundt stuck—any rescue tips?
A: Place the pan over a warm surface and tap the sides gently; pour hot water carefully around the outside before inverting (not into the cake) to loosen it. In future, grease very well and flour or use Baker’s Joy.
Q: Can I reduce sugar?
A: Not easily when using a boxed mix—the mix’s sweetness is built-in. Consider using less-sweet cherry filling or rinsing syrup from pie filling to reduce overall sweetness.
Conclusion
If you want another take on the classic chocolate-and-cherry combo, check out this version from Black Forest Cherry Bundt Cake – Plowing Through Life for a slightly different technique and serving idea. For inspiration on finishing glazes and presentation, see the Cloudy Kitchen write-up on Black Forest Bundt Cake (Chocolate Cherry Bundt … – Cloudy Kitchen. And if you’re curious how other bakers adapt the classic into layered or frosted versions, read the approach at Black Forest Bundt Cake – I Am Baker.
Enjoy baking—and don’t be surprised if this simple one-bowl bundt becomes a repeating request.
Black Forest Cherry Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with nonstick spray or softened butter, then dust lightly with flour.
- In a large mixing bowl, combine the cake mix, eggs, milk, vanilla, and vegetable oil. Stir until the batter is smooth.
- Spoon the cherry pie filling into the batter and gently fold with a spatula just until distributed.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake at 350°F for 45–50 minutes, checking doneness with a toothpick.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then invert onto a rack to cool completely.
- Once the cake is cooled, dust lightly with powdered sugar, if desired, before serving.
