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.
Prep Time15 minutes mins
Chill/Cool Time2 hours hrs 15 minutes mins
Total Time3 hours hrs 25 minutes mins
Servings: 10
- 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
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.
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.