Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix

Introduction

This cake is a showstopper that combines the rich, fudgy comfort of a chocolate bundt with the luxurious surprise of a cherry cheesecake swirl. You get the simplicity of a cake mix base elevated with sour cream for incredible moisture, all wrapped around a creamy, fruity filling. It’s the perfect dessert for impressing guests without spending all day in the kitchen.

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

1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup bundt pan.
2. Prepare the cheesecake filling: 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 beat to combine. Beat in the 1 egg until just incorporated. Gently fold in the entire can of cherry pie filling. Set aside.
3. Prepare the cake batter: In a large bowl, combine the chocolate fudge cake mix, water, vegetable oil, the 3 eggs, and sour cream. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed. The batter will be thick.
4. Pour about half of the chocolate cake batter into the bottom of the prepared bundt pan, spreading it evenly.
5. Carefully spoon all of the cherry cheesecake filling over the chocolate batter layer, trying to keep it centered and away from the edges of the pan.
6. Spread the remaining chocolate cake batter over the top of the cheesecake layer, sealing the filling inside as much as possible.
7. Bake for 50-60 minutes, or until a long wooden skewer inserted into the cake portion (not directly into the cheesecake center) comes out clean or with a few moist crumbs.
8. Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto a serving plate and allow it to cool completely.

Variations

• Marble Effect: For a swirled look, only use half the cheesecake filling in the center layer. Drop dollops of the remaining filling into the final chocolate batter layer and gently swirl with a knife before baking.
• Sauce it Up: Serve warm slices with a drizzle of hot fudge sauce, chocolate ganache, or even extra warmed cherry pie filling.
• Mini Bundts: Divide the batter and filling among well-greased mini bundt pans. Reduce the baking time to 20-25 minutes.
• Ice Cream Pairing: Turn this into an ultra-decadent dessert by serving each slice with a scoop of vanilla bean or cherry vanilla ice cream.

Tips for Success

• Ensure your cream cheese is truly softened to room temperature to avoid lumps in the filling.
• Take the time to thoroughly grease and flour every nook of the bundt pan to guarantee a clean release.
• The cake is done when the top springs back lightly to the touch and a skewer in the *cake part* is clean. The cheesecake layer will remain moist.

Storage & Reheating

Store the completely cooled cake, covered, in the refrigerator for up to 5 days. For the best texture, let slices sit at room temperature for 15-20 minutes before serving. You can reheat individual slices in the microwave for 15-20 seconds to enjoy warm.

FAQ

Can I use a different flavor of cake mix?

Yes, devil’s food or dark chocolate cake mix would work very well. A yellow or vanilla cake mix would create a different but delicious contrast with the cherry.

My filling sank to the bottom. What happened?

This can happen if the cake batter is too thin or the filling is too heavy/wet. Ensuring your cake batter is thick (as this recipe is with sour cream) and spooning the filling into the center, not touching the pan edges, helps prevent sinking.

Can I make this cake ahead of time?

Absolutely. This cake tastes even better the next day as the flavors meld. Bake it, cool it completely, wrap it well, and store it in the fridge overnight.

Why do I need to add flour to the cheesecake filling?

The flour acts as a stabilizer, helping the filling set and hold its structure during baking so it doesn’t completely melt into the cake batter.

Can I use frozen cherries instead of pie filling?

No, for this exact recipe, the pie filling is necessary for its thick, syrupy consistency and pre-sweetened flavor. Fresh or frozen cherries would release too much liquid.

Do I have to use a bundt pan?

While designed for a bundt pan, you can bake this in a 9×13-inch pan. The layers will be side-by-side rather than wrapped, and baking time may be slightly less.