So-Easy Cherry-Fudge Cake – a delicious recipe with cake mix, cherry pie filling, eggs, almond, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 13- x 9-inch pan.
2
Bake at 350u00b0 for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
3
Bring sugar, milk, and butter to a boil in a heavy 2-qt. saucepan over medium-high heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely (about 1 hour).
4
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Cake Mix and Comstock Original Country Cherry Pie Filling or Topping.
738
kcal
Calories
39
g
Fat
88
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18.25-oz.) package devil's food cake mix, 1 (21-oz.) can cherry pie filling, 2 large eggs, 1 teaspoon almond extract, and more.
Yes, So-Easy Cherry-Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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