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Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix

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I have discovered that combining two desserts into one off the charts recipe can be epic!  This Cherry Cheesecake Chocolate Bundt Cake is the best of both worlds…a cake and a cheesecake.  A moist chocolate cake that starts with a cake mix is baked in a Bundt pan but it doesn’t stop there.  Inside is a decadent layer of cherry cheesecake!  This dessert is too awesome to miss.

Do you love cherry desserts?  Try this No Bake Cherry Cheesecake and Black Forest Cookie Cups

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

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Why you’ll LOVE this Bundt Cake with a Cheesecake Center

  • The cake is unexpected in the very best way possible.
  • It is fancy enough for a special occasion, yet simple enough for a Tuesday night meal.
  • The combination of tastes and textures is on point.
  • This cake gets better with time.  I actually prefer it on day 2 or even day 3.

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

How to make Cherry Cheesecake Chocolate Bundt Cake

Before you begin to assemble the cake you will need to make both the cheesecake and the chocolate cake batters.

After the cheesecake and chocolate cake batter is made it is time to assemble the cake.

  1. Begin by opening the can of cherry pie filling and separating the cherries from the glaze.  Set them aside.
  2. Add 2/3 of the chocolate cake batter to the bottom of a Bundt pan that has been liberally sprayed with nonstick cooking spray.  Spoon the cheesecake mixture over the top of the cake batter {trying to keep it in the middle of the cake}.
  3. Add the cherries to the top of the cheesecake batter.  Make sure that they are evenly distributed.
  4. Add the remaining 1/3 of the chocolate cake batter to the top of the cake and spread out in an even layer.  Spread out to cover the cherries and cheesecake if needed.

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

Bake in a 350 degree oven for 50-55 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but no batter}.

Having a few crumbs on the toothpick will ensure that the cake is still moist.

Cool the cake in the Bundt pan for 15 minutes before inverting it onto your cake plate.  You will notice that the weight of the cheesecake might pull the cake down slightly but not to worry.

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

Finally, refrigerate the cake for at least two hours {to overnight}.  After the cake is completely cooled and set up you can top the cake with the cherry glaze.

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

5 Tips for making this Cheesecake Bundt Cake with Cherries

  • Purchase good quality pie filling.  It is one of the main ingredients and has a big impact on the final product.
  • Grease the Bundt pan well.  Using a liberal amount of nonstick cooking spray in the bottom of the Bundt pan is important in being able to get the cake out easily.
  • Refrigerate the cake to cool.  This step is important because of the cheesecake layer.  Cooling the cake in the refrigerator will cool the cake quickly and set it up nicely.
  • Cool the cake completely before adding the cherry glaze.  If you add the glaze before the cake is cool it will soak into the cake and not stay on top.
  • It is best served cold.  Just like a regular cheesecake, this cake is best when served cold.

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

Frequently Asked Questions:

Can I use another kind of pie filling?

Yes!  Any kind of fruit pie filling that you can purchase in a can will work nicely.  Just follow the same steps of separating the fruit from the glaze.

Peach, blueberry and apple would all work nicely.

Can I bake this cake in a 9×13 pan?

Yes, you can bake this cake in a 9×13 pan instead of a Bundt pan.  However the baking time would change.

I would bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but no batter}.

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

Do you love Bundt cakes?  Try these recipes…

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

Cherry Cheesecake Chocolate Bundt Cake Recipe Made with a Cake Mix

Two awesome desserts {a chocolate Bundt cake and cherry cheesecake} are combined to create the ultimate Cherry Cheesecake Chocolate Bundt Cake recipe that is fancy enough for the holidays but simple enough for a random weeknight.
Course: Dessert
Prep Time: 15 minutes
Total Time: 3 hours 25 minutes
Servings: 10
4.60 from 42 votes
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Ingredients

  • 1-21 ounce can cherry pie filling

Cheesecake Filling

  • 2-8 ounce packages cream cheese {softened}
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all purpose flour
  • 1 egg

Chocolate Cake

  • 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 the oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.
  • Pour a can of cherry pie filling into a bowl and separate the cherries from the glaze. Set aside.

Cheesecake Filling

  • In a medium bowl combine softened cream cheese and sugar. Using a hand held mixer {or by hand}, mix the two ingredients together until smooth. Add the vanilla extract, flour and egg. Continue to mix until you have a thick and smooth cheesecake mixture. Set aside.

Chocolate Cake

  • Combine Chocolate Cake ingredients in a large bowl and combine using a hand held mixer {or by hand}. Mix until all of the ingredients are nicely incorporated and the batter is thick.

Assembly

  • To assemble the cake, add ⅔ of the chocolate cake batter into the prepared Bundt pan. Spoon the cheesecake filling over the cake batter in the Bundt pan, trying to keep it toward the middle of the cake. Top cheesecake filling with cherries, followed by the remaining cake batter.

Baking/Cooling/Serving

  • Bake the cake for 50-55 minutes or until a toothpick inserted near the center of the cake comes out with only a few crumbs. Remove the cake from the oven and allow the cake to cool in the pan for 15 minutes. Invert cake onto your serving plate and refrigerate for about 2 hours or overnight {this will allow the cheesecake to cool and the cake to set up}. After 2 hours, remove the cake from the refrigerator and top with the cherry glaze. Serve or store it in the refrigerator covered for up to 4 days.
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