No cake mix in this recipe for a cherry-chocolate cake made from scratch with chocolate chips, cinnamon, and cherry pie filling.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a bundt pan or 10-inch tube pan.

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  • In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt. Mix well. Stir in the cherries and their liquid and the chocolate chips. Pour the batter into the prepared pan.

  • Bake for about 1 hour, until a cake tester inserted in the center comes out clean. Cool on rack and remove from the pan to cool completely.

Nutrition Facts

385 calories; 19.1 g total fat; 31 mg cholesterol; 152 mg sodium. 51.5 g carbohydrates; 4 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2002
This is a recipe my mom used to make for us when I was little. We called it "Nutty Cherry Chip Cake" because it had 1 cup chopped walnuts added to it. I made it for the first time last night for my daughter's birthday and it came out wonderful! I would definitly add the nuts and just sprinkle the top with powdered sugar. Read More
(7)

Most helpful critical review

Rating: 1 stars
05/25/2003
We found this cake way too heavy for our tastes. Presentation was an issue because the texture seemed terribly uneven and I wasn't happy with that at all. Flavors were good but probably won't make this one again anytime soon. Sorry. Read More
(8)
40 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/14/2002
This is a recipe my mom used to make for us when I was little. We called it "Nutty Cherry Chip Cake" because it had 1 cup chopped walnuts added to it. I made it for the first time last night for my daughter's birthday and it came out wonderful! I would definitly add the nuts and just sprinkle the top with powdered sugar. Read More
(7)
Rating: 1 stars
05/25/2003
We found this cake way too heavy for our tastes. Presentation was an issue because the texture seemed terribly uneven and I wasn't happy with that at all. Flavors were good but probably won't make this one again anytime soon. Sorry. Read More
(8)
Rating: 5 stars
10/14/2002
This is a recipe my mom used to make for us when I was little. We called it "Nutty Cherry Chip Cake" because it had 1 cup chopped walnuts added to it. I made it for the first time last night for my daughter's birthday and it came out wonderful! I would definitly add the nuts and just sprinkle the top with powdered sugar. Read More
(7)
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Rating: 5 stars
10/15/2008
Very good. I used applesauce instead of oil and it came out great. It is very moist on the inside. Read More
(5)
Rating: 5 stars
03/13/2003
This cake didn't look too pretty but tasted awesome! My family and a huge group of teenage boys loved it! Read More
(5)
Rating: 3 stars
07/08/2003
This cake was okay definitely not what I expected. The flavors are pretty good but the texture was strange- Not exactly moist not exactly dry. I considered making frosting for it but since my issues with this recipe relate to the texture I didn't think it would really help. I'm not sure I'd try this one again because there are other recipes to try. Read More
(4)
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Rating: 5 stars
03/04/2004
very simple cake quick and easy to assemble no butter and friendly enough for my little boy who likes cherries but is very picky indeed. it was moist for most of the time and in spite of what you may think reading the recipe it does not turn out overly sweet. Read More
(4)
Rating: 3 stars
02/13/2003
The taste combination was good but the texture left something to be desired. A very heavy cake. Read More
(3)
Rating: 3 stars
05/10/2006
I thought this was just okay. It was fun to make - very easy and different but I probably won't make again. Just wasn't my favorite. I'll keep searching for a really good cherry cake. Read More
(3)
Rating: 3 stars
08/29/2002
This recipe is okay. It tastes pretty good and stays moist. It tastes better then it looks. It doesn't win many points for presentation. Many people mistake it for fruit cake. Not sure how often I would make it. Read More
(3)