Cherry Chocolate Cream Cheese Bundt Cake

12 servings
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes

Cherry Chocolate Cream Cheese Bundt Cake is a rich, moist, chocolate cake with cherries filled with cream cheese for the ULTIMATE chocolate cherry dessert!

One of the most popular chocolate Dessert Recipes on the site is our Triple Chocolate Bundt Cake because it’s so rich, moist and delicious. This Cherry Chocolate Cake takes that chocolate cake base and adds a cheesecake filling and cherries to make the BEST CHOCOLATE CAKE EVER. Yes, that was some internet yelling because the cake is that delicious.

Cherry Chocolate Cream Cheese Bundt Cake

Cherry Chocolate Cream Cheese Bundt Cake

Chocolate cake and cheesecake seem like a match made in heaven. Cheesecake and Cherry Pie filling are a classic combination we all know are a match made in heaven. So this recipe is basically the best of both worlds baked into one delightfully almost overfilled bundt cake.

You will not be disappointed in this cake, it is moist, rich, it has a creamy and tangy New York style Cheesecake filling. And with one can of cherry pie filling used creatively we have a fruit filling and a cake glaze all in one.

The directions may seem daunting. This is because you’re making a cake and a cheesecake in one recipe. But from start to finish I had this cake in the oven in under 30 minutes.

The extra ingredients and the extra steps are totally worth it!



  • Make Your Chocolate Cake: This is a classic, rich bundt cake recipe.
  • Strain the cherries: We are using the cherries for the cake batter and the glaze for the top of the cake. Use a pasta strainer to make it easy.
  • Make the Cheesecake filling: This should only take a couple minutes as long as you use room temperature cream cheese (you can microwave it on 50% power for 2 minutes too – just cover it with a moist paper towel).
  • Assemble Your Cake: We want to use more batter on the bottom then on the top so it isn’t top heavy over the cheesecake layer.
  • Bake: This is a heavy, large cake so we are going to bake it for an hour, then let it cool significantly before removing it or it can break apart thanks to the cheesecake layer. If you have a silicone bundt pan I’d highly recommend it for this recipe since I like to fully cool the cake in it.
  • Glaze your Cake: Warm your glaze just slightly to make it easier to spoon on if you’d like, or you can just add it at room temperature.

Cherry Chocolate Bundt Cake


  • Can you bake this in a baking dish instead? Yes, of course. You can make this cake into bars or a sheet cake. The cooking time will be closer to 40-45 minutes and you’ll have to be a bit more cautious about your layering as you will have to spread the cream cheese out on a wider surface. Take your time, use a small spoon to put small even spoonfuls all the way across a 9×13 pan.
  • Can you use pre-made cheesecake? Yes. I suppose you could cut up pre-made cheesecake chunks into the batter. You will have it slightly overcooked as it will be cooking twice, but it will also make a nice pattern inside the cake.
  • Can you use other pie filling flavors? Yes! Any fruit filling with fruit pieces and a glaze will work. Just strain the glaze and save it for the top of the cake and add the fruit pieces in.


Flavor Variations:

I love chocolate and cherry but you can make this cake with so many more options! I’m linking to the pie fillings on Amazon so you can buy them easily.

  • Carrot/Pineapple Pie Filling: This would take Carrot Cake Cheesecake to the next level! Use my Classic Carrot Cake Recipe as the base.
  • Pineapple Upside Down Cake/Pineapple Pie Filling: This would take the Classic Pineapple Upside Down Cake to the next level! Use my Pineapple Upside Down Cake recipe as the base, mix in maraschino cherries that you rinsed and dried well, then top with additional cherries.
  • Chocolate/Strawberry Pie Filling: Chocolate and Strawberry are the perfect pair, this cake would be a delicious option! 
  • Chocolate/Raspberry Pie Filling: Chocolate and Raspberries would be a delicious option too if you like different berries. They also have a Mixed Berry Pie Filling!
  • Yellow Cake/Peach Filling: A delicious take on a peach cobbler with a cheesecake filling! Use my Classic Yellow Cake Recipe as the base.
  • Spice Cake/Apple Pie Filling: Use my Apple Crisp Crumb Cake (without the crumb topping) as the base for this recipe.

Serve and Store this Cherry Chocolate Cheesecake Bundt Cake:

  • Serve: You can keep the cake for up to 2 hours at room temperature. After that you should refrigerate it as it contains a full cheesecake inside of it.
  • Store: You can keep your cake in the fridge for up to 7 days, as long as you keep it tightly covered or sealed in an airtight container that will keep moisture out.
  • Freeze: You can keep your cake in the freezer for up to 6 months. Once again, make sure to keep it tightly sealed.

Chocolate Cheesecake Bundt Cake with Cherries

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Cherry Chocolate Cream Cheese Bundt Cake

Cherry Chocolate Cream Cheese Bundt Cake is a rich, moist, chocolate cake with cherries filled with cream cheese for the ULTIMATE chocolate cherry dessert!
Yield 12 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Chocolate Bundt Cake

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee

Cream Cheese Layer

  • 16 ounces cream cheese
  • 1 large egg
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract

Cherry Filling

  • 1 can (21 ounces) cherry pie filling


To Make the Chocolate Bundt Cake:

  • Preheat the oven to 350 degrees and grease a bundt pan with butter and flour or baking spray.
  • Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined.
  • In a second bowl combine the sour cream, oil, eggs, and vanilla with a whisk.
  • Add the wet ingredients to the stand mixer on low.
  • Add the coffee to the mixture until just combined.

To Make the Cream Cheese Layer:

  • Beat the cream cheese, egg, sugar and vanilla extract together until smooth and creamy.

To Make the Cherry Layer:

  • Using a large hole strainer (like a pasta strainer), separate the cherries from the glaze and save the glaze in a small bowl.

To Bake:

  • Mix half of the strained cherries into your cake batter.
  • Add ⅓ of the cake mixture to your bundt pan.
  • Add the cream cheese layer carefully with a spoon over the cake mixture.
  • Add in the rest of the strained cherries to make a cherry layer over cream cheese mixture.
  • Add the remaining cake batter over the cherry layer.
  • Bake for 55-60 minutes.
  • Let cool completely then remove from pan carefully (if you're concerned about sticking, remove carefully after 15 minutes).
  • Glaze with the reserved cherry filling glaze.


Calories: 485kcal | Carbohydrates: 62g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 541mg | Potassium: 243mg | Fiber: 2g | Sugar: 44g | Vitamin A: 617IU | Calcium: 92mg | Iron: 2mg

Cherry Chocolate Cream Cheese Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I haven’t tested this recipe using a mix; however, I would like to know if you tried it and how it turned out.

  1. I made an earlier comment and I have to amend that ! This is the best tasting cake. Next time I will leave out 2 cups of the batter as my pan overflowed but it was so good

  2. My husband and I made this bundle of deliciousness together, with a few unintentional hacks along the way….made it our own….we had a great time, great recipe.

    1. Freeze: You can keep your cake in the freezer for up to 6 months. Once again, make sure to keep it tightly sealed.

  3. I dislike coffee. Does it really impact the flavour if it is omitted? If not, what liquid would best replace it? Thanks.

    1. I haven’t tested Chicory Tea but it is a common substitute for coffee. I’m guessing though if it’s the taste you’re wanting to omit, the Chicory Tea probably isn’t a good substitute? If you decide to try it, let us know what you think! Enjoy.

  4. This cake is fantastic. It is so very moist with great taste. I was told by my company that it was one of the best desserts I’ve ever made. Thanks for publishing it. I’ll make it often.

    1. Hi Nancy, Sorry for the lateness of this reply. You can leave it out entirely, or substitute water or milk for the brewed coffee!

  5. The batter was pretty thin, the bundt pan was overloaded, mix all over the oven, still baking, I don’t know how it will turn out. Batter was little bitter. I followed the direction exactly!

  6. Sabrina,
    I made your wonderful cake for my husband and friends. It was absolutely one of the best cakes that I have ever made and I am 79 years old. I have made many cakes in my life. I read your instructions and thought they were very “very” clear. Thank you so much for posting your cake recipe. My friends also were so happy that I made the cake for dinner. I gave them your recipe to take home and hopefully, they will make your wonderful cake too!

    1. Haven’t made yet. Looks like a lot of peoples cake overflowed while baking. What size Bundt pan should I use? Doesn’t say anywhere.

  7. It! This cake is oh so good. I think I should’ve scooped some of the cake mix out and put into ramekins. It didn’t bake completely through after an hour. I’m thinking next time I might try to make some in cupcake tins. Otherwise, my husband and I really enjoyed it.

  8. Sabrina, I would like to make this for my husband’s birthday as he requested a dessert with these exact flavors. What size bundt pan should I use for this cake?

  9. Absolutely delicious! Made this for Christmas. Was a bit concerned reading other comments about an overflow situation in the oven. I did notice the amount of chocolate cake batter was quite a lot. Instead of adding it all after adding the cream cheese and cherry layer, I left about 1.5-2 cups aside and baked them separately in ramekins. If I hadn’t done that, I think my cake would have overflowed as well. With taking the 1.5-2 cups of batter out, my cake went right up to the edge of the Bundt pan (I used a 12 cup size). So if you are worried about an overflow, that would be my suggestion. Otherwise, I found the recipe easy to follow and with clear directions! Thank you!

  10. Wrong size bundt cake pan. Sabrina, I used a 10 cup regular bundt pan. It spilled out into my oven. You need to specify the pan size. You said I wouldn’t be disappointed. Well, I am. Edit this recipe. Also, I am not the only who has this happen

  11. I made this today and while it is a lil daunting it was fun. I will say that in the recipe directions it says let cool significantly before inverting. I would go a lil further and say let cool completely before inverting. Has a delightful flàvor/texture. Will make again! Thank you!

  12. Just made this for my sister’s birthday. I followed the recipe carefully, and the cake turned out beautifully with a gorgeous cream cheese layer and dense, moist cake. My sister was over the moon. Absolutely delicious! We all had two pieces each!

  13. My cake was an absolute disaster followed the recipe to the T, used 12 cup Bundt Tin
    The cake was over flowing out of the tin whilst baking all over oven floor I cooled it in the tin before trying to turn it out looked awful nothing like your photo 1 ?? tasted ok. Overall very disappointed as I had made it for my husband’s birthday

    1. The same thing happened to me. This recipe needs a large bundt pan. A regular bundt pan DOES NOT HOLD IT. I AM VERY DISAPPOINTED. CAKE POOP ALL OVER MY OVEN FLOOR.

    1. Yes, it won’t have the built in glaze but it would still be delicious!

      I realize this comment is very old, so I am so sorry for the delay in replying.

  14. Sorry! Somehow I missed the most recent comments about the cherries! Looks like you’re going half and half! You might want to fix the recipe for that, too!

  15. I really need to know about the cocoa powder. Is it Dutch Processed or regular cocoa powder. I want to make this cake for my daughter’s birthday in 3 days so could you please answer soon. Thanks so much.

  16. Confused, if you add strained cherries from 1 can of cherry pie filling to cake batter (to bake step 1), where do the cherries come from for the cherry layer (to bake step 4) placed on to of cheesecake filling? Should we have 2 cans of pie filling or add a portion of the strained cherries to the cake batter and the remaining for the cherry layer?

    1. You’ll use half the strained cherries to mix into the batter and the other half is for the cherry layer. Sorry to confuse you.

  17. I mean it says mix in the cherries to the batter but then it talks about a separate cherry layer and so I’m wondering if it’s supposed to be in the chocolate or separate.

    1. You’ll mix half the cherries into the batter and use the other half for the cherry layer. Sorry for the confusion.

    1. I’m not sure if I understand your question but the cherries are the cherry pie filling. You’ll be layering it all. Hope this helps.

      1. I understand Dana’s question. I have the same one. The directions say to stir the cherries into the cake batter. Then later on you say to layer the cherries over the cream cheese layer. If they are stirred into the batter, then where are the ones you layer on coming from? Are the cherries supposed to be divided with part stirred in and part layered or is there a mistake in your instructions?
        I can’t rate this because I haven’t made it yet.

        1. Half of the strained cherries go into the batter and the other half are used for the cherry layer. I really hope you enjoy it! Thank you for your patience.

      2. The indirections say to mix the strained cherries into the cake batter, and use the glaze from the straining for the top of the cake. There’s only one can of filling called for, so what makes up the cherry layer under the cream cheese?

        1. You’ll want to use half of the strained cherries to mix into the batter and the other half to use as a cherry layer. I really hope you enjoy the cake!

          1. I’m so sorry, after I posted my question, I noticed thst many others had the same concern regarding the cherries…. Nevermind, question answered
            I’m making this tomorrow for my husband’s 45th birthday, he is going to LOVE IT!!

      3. In the recipe it states to strain the cherries from the glaze and mix the cherries into the cake batter, but then it states to layer the cherries over the cheesecake layer and then use the glaze for the top. I believe the question is, as is mine, where do the extra cherries come from?
        Thank you

  18. Directions are not really clear. First is saying to mix cherries is the batter and then to spoon cherries over cream cheese mixture. Which on is it?

    1. Hi! Our instructions state to use half of the cherries for the batter and half as a topping.

  19. I’ve made this cake one time and it was delicious. It’s been close to a year ago since I made it so I was reading the recipe again and I just noticed something. Under “To Bake” step 1. Mix the strained cherries into your cake batter. However, step 4. Add in cherry layer over cream cheese mixture. So, do the cherries go in the cake batter or layered over the cream cheese layer.

    1. Hi! Our recipes instructions call for half the cherries in the batter and half on a top layer :).

  20. This was really amazing sooooo so good very moist, cream cheese is just perfect to balance the sweetness of Cherry fiilings ( I made the Cherry fillings from fresh cherries) and chocolate cake ??I love it thanks for sharing this recipe.

  21. This was really amazing sooooo so good very moist, cream cheese is just perfect to balance the sweetness of Cherry fiilings ( I made the Cherry fillings from fresh cherries) and chocolate cake ??I love it thanks for sharing this recipe.

  22. The flavors are amazing…. but I am missing something…. I have made this cake 2 x’s now, the first time I didn’t add the cherry’s to the batter and completely missed that step so I stored them in the fridge with the cake a just spooned them onto the cake as a garnish, the second time I made it I did incorporate the cherry’s into the cake batter and it isn’t as pretty and I think that it has baked unevenly…. I get the 2/3’s of batter first I did question that but the weight of the cheesecake layer makes it sink…. on my first attempt the layers were perfect on my second attempt I can see a little of the cheese cake layer on the top of the cake so maybe I didn’t put enough in the pan…. I still think that this is a wonderful cake but think that next time I will try adding some of the cherry’s to the 1/3 part of the cake batter and reserve the rest for a topping to be added as a garnish when serving….. still yummy! Thank you for the great decadent finish to any celebration!

  23. Your answers are still not clear about the cake batter…..the Bundt pan is upside down to begin the bottom would be the top….so you would put 1/3…..then cream cheese then 2/3 whe inverted it would be the bottom right ?

    1. Sorry about the confusion, now I’m confused, haha! Ok, 1/3 of the batter in first (which ultimately will be the top once flipped) followed by the cream cheese, then the cherry layer and then the rest of the batter. I’ve adjusted the recipe card as well. Thanks for letting me know. I really hope you enjoy it!

  24. This cake is absolutely the best cake I’ve ever made! Made this for a Birthday and it was a total hit. Moist and decadent ?????we glazed our cake with a chocolate coffee ganache.

    Thank you for sharing this wonderful recipe!

    1. Cherry Chocolate Cream Cheese Bundt Cake
      I am reading over your instructions to bake the cake. I am confused about adding the cherries to the cake batter but then in another step there is a “cherry layer” . Haven’t you already added all of the cherries to the cake batter in a previous step? (I think my question goes along with a question from a different post from “Dana”). Please review what ingredients get mixed together in each step of the baking process. Thank you. Can’t wait to make this for my husband’s birthday!

      1. Ok, I see where the miss is in the recipe. You’re going to want to mix in only half of the strained cherries into your batter. Reserve the other half to make the cherry layer. I’ve edited the recipe card so hopefully it makes more sense now. Thank you for your patience. I hope your husband enjoys it!

        1. Sabrina your instructions are very clear & simple. I don’t know why most are confused. I’m looking forward to making this cake tomorrow. Thank you for the recipe!?

          1. It was very clear to me also.. the first time. I was amazed at how many people were confused. Poor baker probably wishes that she did not even share this recipe… SO glad she did though 😉

  25. Hey Sabrina:
    Annabelle here; pleased to meet you! I want to make this into a cupcakes, without the cherry addition; do you think that will be alright? Instead I’m gonna place crushed cherries in the center of the cupcakes, over the cream cheese layer, then top this with the cake batter. Or just place 1 cherry in the center. Thanks for sharing your recipe. Stay safe and keep well!

  26. The pictures looked amazing and the cake sounded absolutely delicious, but unfortunately the cake turned out nothing like the pictures… it was spongy and dense like a pudding cake and completely lacking in flavor. None of us could taste the chocolate or coffee.
    The cake batter density was fine until I added the cup of fresh brewed coffee and then it was way too liquidy. Because of its liquid consistency the cream cheese layer just sunk straight to the bottom, so we ended up having to swirl it around like a coffee cake.
    I had high hopes for this cake, but it just didn’t deliver

    1. I’m so sorry. I did go back and retest this recipe after seeing a few of these comments. I’ve adjusted the flour amount and decided to swap out the buttermilk for sour cream to help with the density. I hope you’ll give it another shot and let me know what you think.

  27. just wondering is this batter kind of thin? I question 2 cups of liquid…total…should the coffee be one cup? how does this batter support the cheesecake layer inside while cooking without the cheese just sinking to the bottom/actual top?

    1. I went back in and retested after I saw a few questions about the batter being runny. I’ve adjusted a few of the ingredients and was very happy with the new result.

  28. I have a question… after adding the cup of coffee to the batter it seems to be very runny. Will it set up?

    1. I’m so sorry your question got caught in my spam folder. It shouldn’t be runny though. I just went in and retested the recipe and think it could use 2 cups of flour to help with that. Thanks for letting me know.

  29. Just wondering if the picture is your own? By looking at the picture, it seems you added 1/3 of cake mixture to pan, then cream cheese, then remaining 2/3 cake mixture. Just wanted to make sure. Thanks

      1. I have the same question…. is it 1/3 of the batter first then the cream cheese mix then 2/3rd the cake mix or2/3 at the beginning???

  30. This cherry chocolate cream cheese bundt cake has it all. Perfect for any chocolate lovers on Valentine’s day.

  31. OMG, this is totally drool worthy. Love the flavor combination of chocolate and cherries and the addition of the cream cheese takes it over the top.

  32. Looks and sounds FANTASTIC!!! Can’t wait to try it. 🙂
    Is hot water the best substitute for the coffee? Maybe I’m weird, but I don’t like either the taste or smell of coffee.

    1. You really don’t taste the coffee or smell it, it just gives it a richer flavor. You can substitute with water instead or add half water, half coffee instead. Enjoy!