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Chocolate Covered Cherry Cake

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“This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,”
1 cake

Ingredients Nutrition

  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 (21 ounce) can sugar-free cherry pie filling
  • 2 large eggs
  • 1 teaspoon almond extract
  • For Glaze
  • 1 cup sugar
  • 13 cup whole milk
  • 1 cup 60% cocoa chocolate chips


  1. Preheat oven to 350 degrees.
  2. Prepare a 13x9-inch baking pan by lightly spraying.
  3. Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
  4. Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
  5. Increase mixer speed to medium and beat 2 minutes more.
  6. Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
  7. Place in oven.
  8. Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
  9. Cool on wire rack
  10. For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
  11. Boil, while stirring, for 1 minute.
  12. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
  13. Cool the cake for 20 minutes more before cutting it into squares and serving.

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