Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix

Introduction

This dessert marries the rich, moist crumb of a chocolate bundt cake with the tangy sweetness of a cherry cheesecake swirl. You get a stunning, impressive cake with minimal effort by starting with a convenient cake mix. It’s the perfect treat for any occasion where you want to deliver maximum flavor with a beautiful presentation.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10

Ingredients

1-21 ounce can cherry pie filling
2-8 ounce packages cream cheese {softened}
2/3 cup granulated sugar
1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
3 tablespoons all purpose flour
1 egg
1-15.25 ounce box chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/4 cup sour cream

Instructions

Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
In a medium bowl, beat the softened cream cheese, 2/3 cup sugar, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth. Add the 3 tablespoons of flour and the 1 egg, mixing until just combined. Gently fold in the entire can of cherry pie filling. Set this cheesecake mixture aside.
In a large bowl, combine the chocolate fudge cake mix, 1 cup water, 1/2 cup vegetable oil, 3 eggs, and 1/4 cup sour cream. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined.
Pour about two-thirds of the chocolate cake batter into the prepared bundt pan, spreading it evenly.
Carefully spoon the cherry cheesecake mixture over the chocolate batter, trying to keep it away from the edges of the pan.
Top with the remaining chocolate cake batter, gently spreading to cover the cheesecake layer as much as possible.
Bake for 50-60 minutes, or until a long wooden skewer inserted into the cake portion comes out with just a few moist crumbs.
Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely before slicing.

Variations

Flavor Twist: Use a different cake mix base, such as devil’s food or dark chocolate.
Serving Style: Instead of a full bundt, bake the batter in a 9×13 inch pan for easy bar-style servings.
Decorative Finish: Before inverting the cooled cake, drizzle it with a simple chocolate ganache or dust it heavily with powdered sugar.
Layered Presentation: For a deconstructed look, bake the chocolate cake and cheesecake mixtures separately in thin layers, then stack and slice.

Tips for Success

Ensure your cream cheese is truly softened to room temperature to avoid lumps in the cheesecake layer.
Be generous when greasing and flouring the bundt pan to ensure the intricate cake releases cleanly.
Let the cake cool in the pan for the full 20 minutes—it will firm up and be less likely to break when you turn it out.

Storage & Reheating

Store the completely cooled cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best texture, let chilled slices sit at room temperature for 15 minutes before serving. Individual slices can be reheated for 10-15 seconds in the microwave for a warm, gooey treat.

FAQ

Can I use a different pie filling?

Yes, blueberry or apple pie filling would be delicious alternatives to cherry.

Why did my cheesecake layer sink to the bottom?

This can happen if the cheesecake mixture is much heavier or wetter than the cake batter. Ensuring you have a thick cake batter (don’t over-add water) and layering it as described helps prevent this.

Can I make this cake ahead of time?

Absolutely. Bake it a day ahead, cool completely, wrap tightly, and store at room temperature or in the fridge. The flavors often improve overnight.

My cake stuck to the pan. What can I do?

Next time, use a non-stick baking spray with flour included. If it’s stuck now, gently loosen edges with a thin, flexible spatula while the cake is still slightly warm.

Can I freeze this cake?

Yes. Wrap the completely cooled cake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Do I need to use the sour cream?

The sour cream adds moisture and a slight tang that complements the chocolate. You can substitute it with an equal amount of plain Greek yogurt in a pinch.