Cherry Chocolate Cream Cheese Bundt Cake

by Sabrina Snyder

Last Update:

117 Comments

4.46 from 22 votes
12 servings
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
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Cherry Chocolate Cream Cheese Bundt Cake is a rich, moist dessert with a creamy center and the perfect flavor combination. Try today!

If you love the rich chocolate and decadent flavor of this Cake Recipe, you should also try my Triple Chocolate Bundt Cake and Chocolate Raspberry Cake.

Sabrina’s Cherry Chocolate Cream Cheese Bundt Cake Recipe

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

Recipe Card

Dinner, then Dessert

Cherry Chocolate Cream Cheese Bundt Cake Recipe

Cherry Chocolate Cream Cheese Bundt Cake is a rich, moist dessert with a creamy center and the perfect flavor combination. Try today!
Yield 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
a slice of chocolate cake with cherries and cheesecake with glaze on top
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Ingredients
 

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

  • 21 ounce cherry pie filling , canned

Instructions

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.

Nutrition

Calories: 467kcal | Carbohydrates: 78g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 709mg | Potassium: 303mg | Fiber: 3g | Sugar: 44g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg

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Sabrina’s Tips

I assemble my cake by adding more batter on the bottom than on the top. This way it doesn’t end up top-heavy over the cheesecake layer.

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About this Recipe

You will not be disappointed in this cake; it is moist, rich, and has a creamy and tangy New York-style cheesecake filling. And with one can of cherry pie filling used creatively, you can make 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!

How to Store

  • 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.
  • 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.

Frequent Questions

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.

Variations

  • Carrot/Pineapple Pie Filling: This would take Carrot Cake Cheesecake to the next level! Use my Classic Carrot Cake Recipe as the base, and add the cheesecake filling to the batter.
  • Pineapple Upside Down Cake/Pineapple Pie Filling: 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. You could also use 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.

More Delicious Chocolate Desserts

Collage of sliced and unsliced bundt cake on a cake stand

These photos were used in a previous version of this post

chocolate bundt cake with cherry glaze
chocolate bundt cake with cherry glaze with slice cut out with whipped cream on top
chocolate bundt cake with cherry glaze with a slice cut out

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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I am going to try it for an upcoming birthday. Is it possible to use frozen fresh cherries (perhaps cooked with sugar & water to sweeten). I really don’t like canned pie fillings.

    Reply

    1. You may create your own “cherry pie filling”. As you know, moisture content should closely match to pie filling consistency.

      Reply

    1. Interesting Idea Eva! I haven’t tested this recipe using a boxed chocolate cake mix.

      Reply

    1. Our bundt pan holds 10 – 12 cups. Standard size :). Please let us know how your cake turned out!

      Reply

  6. The cake batter was just right, not runny at all im baking the cake as I’m writing this down . I know it will taste great no matter what you do you can’t mess this up put the cherries in the middle put the cheesecake on top it all comes out great do not stress , when you taste it you will Smile ?

    Reply