Description

This Triple Chocolate Cherry Cake is a decadent, crowd-pleasing dessert that’s ultra-moist, rich with chocolate, and bursting with juicy cherries. Made with chocolate cake mix, chocolate chips, and a hint of cherry pie filling, it’s the perfect fuss-free recipe for holidays, birthdays, or whenever you need a showstopping sweet treat!

Ingredients

1 box (15.25 oz) chocolate fudge cake mix
1 (21 oz) can cherry pie filling
2 large eggs
1 tsp almond extract (optional but recommended)
1 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips (optional, for topping)

For the Chocolate Glaze (Optional):

1/2 cup semi-sweet chocolate chips
2 tbsp butter
2 tbsp heavy cream or milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
Make the cake batter:
In a large bowl, combine the cake mix, cherry pie filling, eggs, and almond extract (if using). Stir by hand or with a spatula until fully combined (no mixer needed). Fold in the chocolate chips.
Bake the cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool:
Let the cake cool in the pan on a wire rack.
Make the glaze (optional):
In a microwave-safe bowl, combine chocolate chips, butter, and cream. Microwave in 20-second intervals, stirring in between, until smooth. Pour over the cooled cake and spread evenly. Sprinkle with mini chocolate chips if desired.

Serve:
Slice and serve as-is, or with a scoop of vanilla ice cream or whipped cream for extra indulgence!

Notes

This cake is super moist and rich – no frosting necessary, but the glaze adds an extra chocolatey touch.
For a bundt cake version, bake in a greased bundt pan for 40–45 minutes.
Store leftovers covered at room temp for 2 days or refrigerate up to 5 days.