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This 2-ingredient cherry chocolate cake is delicious and perfect for any special occasion. It not only tastes good, but it’s also super easy to make.
I don’t know many people who don’t like chocolate. Chocolate is a universally preferred dessert, so you really can’t go wrong with this cake.
And of course the chocolate-cherry combination is a favorite. After all, who doesn’t love chocolate covered cherries, right?
This cake would be perfect for a special day, like Valentine’s Day, a birthday, or any other celebration. Or simply have it when you want it because the flavor turns any day into a special day.
2-Ingredient Cherry Chocolate Cake Ingredients
As the name implies, you only need 2 ingredients—cherry pie filling and a box of chocolate cake mix. You can use either regular or gluten-free cake mix.
As someone pointed out with my 2-ingredient apple cake recipe, the mix has more ingredients built in. That’s a mere technicality that I’ve chosen not to worry about.
In my book, the cake mix is an ingredient, even though it has the flour, baking powder, and other elements.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make a 2-Ingredient Cherry Chocolate Cake
First, preheat the oven and grease the pan or casserole dish.
Next, dump the cake mix and cherry pie filling into a large mixing bowl.
Stir the mixture until it is well blended.
Then, pour the mixture into the pan.
Finally, put it in the oven and bake for about 35 minutes.
Remove it from the oven and allow it to cool for 30 minutes before serving warm. Or let it cool to room temperature if you plan to frost it.
I have a word of warning. Instead of using a 9”x13” pan, I pulled out the 7”x11” pan. I probably should have scooped the mixture into the larger pan when I noticed my mistake. But I decided to see what happened.
It turned out okay, but it rose over the edge of the pan. If you choose the smaller size pan, I recommend placing a cookie sheet on the rack beneath the cake. You know, just in case it overflows.
Next time, I’ll be more careful and make sure I have the right size pan. It was still good, but I had to bake it an extra 10 minutes to make sure the center was done.
I enjoy cooking, but I don’t make anything that’s difficult. That’s why I love baking these flourless peanut butter cookies. Not only are they delicious, but also they’re super quick and easy to make.
Another recipe I enjoy is this super easy creamy lemon meringue pie. It’s the one like my mother use to make. When my older daughter was little, she wanted it instead of birthday cake!
This pound cake with cream cheese frosting from my friend Julie’s blog, Back to My Southern Roots, is good too! In fact, it’ll send you into orbit after the first bite!
- 1 package of chocolate cake mix
- Two 15-ounce cans of cherry pie filling
- Chocolate frosting (optional)
- Maraschino cherries (optional)
- Preheat oven to 350 degrees. Spray the inside of a 9”x13” baking pan or casserole dish with nonstick cooking spray.
- In a large bowl, combine both cans of cherry pie filling and the cake mix. Stir until well mixed.
- Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed.
- Bake for 35 minutes. Remove it from the oven and let it cool on a baking rack for at least half an hour before cutting it.
You may use a 7” x 11” pan, but increase the baking time to 45 minutes because it’s deeper and takes longer to cook. Also place something beneath the pan in case the mixture overflows.
You may serve the cake warm without any topping. Or top it with whipped cream or ice cream.
If you frost the cake, it needs to be cooled to room temperature. It’s really good with chocolate frosting and maraschino cherries.
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Amount Per Serving Calories 264Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 349mgCarbohydrates 57gFiber 1gSugar 19gProtein 2g