Ingredients
Scale
Base Ingredients
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup (1 stick) unsalted butter, sliced into pats
Optional Add-Ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1/4 tsp cinnamon
- 1/4 tsp espresso powder
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Add the filling: Pour the cherry pie filling into the baking dish and spread it out evenly.
- Sprinkle the cake mix: Evenly sprinkle the dry chocolate cake mix over the filling—don’t mix it in!
- Add butter: Distribute the pats of butter over the top of the cake mix, covering as much surface as possible.
- Optional toppings: Sprinkle chocolate chips, nuts, or spices over the top if using. This is where you can add your own twist.
- Bake: Bake for 35–40 minutes or until the top looks golden and bubbly and the center is set.
- Cool and serve: Let it cool for 10–15 minutes. Serve warm, preferably with ice cream or whipped cream.
Notes
- Use real butter for the best flavor and texture. Margarine won’t give the same richness.
- Try swapping cherry pie filling for raspberry or strawberry for a fruity twist.
- If your cake mix looks dry mid-bake, drizzle a bit of melted butter or milk over dry spots.
- Make it nut-free by skipping the pecans or swapping them with shredded coconut.
- Looking for a lighter version? Try our White Chocolate Cake instead.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 27g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg