Chocolate Covered Cherry Cake


  • 1 box Duncan Hines devil 's food cake mix
  • 1 - 21 oz. can cherry pie filling
  • 2 large eggs
  • 1 tsp. pure almond extract


In a mixer, combine all ingredients and beat on low for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more. The batter should look thick and well blended.

Grease a 13 x 9 x 2 cake pan and place oven rack in the center of the oven. Preheat oven to 350 degrees. Pour batter into cake pan and smooth the top with a spatula. Place the cake in the oven and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove cake from oven and cool on wire rack.

Use the following recipe for frosting after cooling:

Icing/Frosting for Cakes and Cookies

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