Chocolate & Cherry Ring
Submitted by pups375
A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsCherry pie filling in a cake? Trust the process. That canned filling does double duty here, keeping the crumb incredibly moist while studding every slice with sweet, jammy cherries.
Chocolate chips and chopped walnuts get folded right into the batter alongside the cherries, creating a cake that’s bursting with texture and flavor in every bite. A touch of cinnamon ties the chocolate and cherry together beautifully.
Baked in a fluted tube pan and dusted with powdered sugar, it looks elegant enough for company but comes together in about 15 minutes of hands-on time.
Kitchen Tips
- Don’t overmix the batter; stir just until the dry ingredients are incorporated for the most tender crumb
- Grease and flour the tube pan thoroughly, especially the fluted edges, so the cake releases cleanly
- Let the cake cool completely in the pan before removing; warm cake breaks easily in a bundt shape
- A dusting of powdered sugar is all the decoration this needs
Ingredients
Directions
In a large bowl, stir together flour, sugar, baking soda, cinnamon and salt.
In another bowl, combine eggs, oil and vanilla; add to flour mixture, and mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Turn mixture into a greased and floured 10 inch fluted tube pan.
Bake at 350℉ (180℃) for 1 hour. Cool in pan on a wire rack.
Remove from pan, and sift powdered sugar on top.
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