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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
Keyword cherry cheesecake, chocolate bundt cake, chocolate cheesecake bundt cake
Prep Time 15 minutes
Chill/Cool Time 2 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 10

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

  1. Preheat the oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.

  2. Pour a can of cherry pie filling into a bowl and separate the cherries from the glaze. Set aside.

Cheesecake Filling

  1. 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

  1. 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

  1. 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

  1. 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.