Cherry Devil’s Food Cake

There’s something irresistibly decadent about combining rich chocolate cake with sweet, juicy cherries. This Cherry Devil’s Food Cake transforms an ordinary box mix into an extraordinary dessert that tastes like it came from a high-end bakery. The secret lies in adding sour cream for moisture, almond extract for depth, and cherry pie filling for bursts of fruity sweetness throughout every bite.

Why This Recipe Works

The magic happens when you combine the convenience of cake mix with homemade touches that elevate the entire dessert. Adding flour to the mix creates a more stable structure, while sour cream contributes incredible moisture and a subtle tang that balances the sweetness. The almond extract complements the cherry flavor without overpowering the chocolate, resulting in a sophisticated flavor profile that’s both familiar and exciting.

Ingredients

For the Cake:

• Devil’s Food Cake Mix – Provides rich chocolate flavor and a convenient base
• All-purpose flour – Adds structure and creates a more tender crumb
• Sour cream – Contributes moisture and subtle tanginess
• Large eggs – Bind ingredients and add richness
• Almond extract – Enhances cherry flavor and adds sophisticated depth
• Cherry pie filling – Creates bursts of sweet-tart flavor throughout

For the Cream Cheese Frosting:

• Butter – Provides richness and smooth texture when creamed
• Cream cheese – Creates a tangy, luxurious frosting base
• Vanilla extract – Adds warmth and rounds out flavors
• Powdered sugar – Sweetens and creates proper frosting consistency

Step-by-Step Instructions

Preparing the Cake

1. Preheat oven. Set oven to 350°F and grease and flour a 13×9 inch baking pan thoroughly.
2. Mix dry ingredients. In a large bowl, combine the devil’s food cake mix and all-purpose flour.
3. Add wet ingredients. Add sour cream, eggs, and almond extract to the dry ingredients.
4. Incorporate cherries. Gently fold in the cherry pie filling, mixing by hand to distribute evenly without breaking up the cherries.
5. Transfer to pan. Pour the batter into the prepared baking pan, spreading evenly with a spatula.
6. Bake thoroughly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Cool completely. Allow the cake to cool completely in the pan before frosting.

Making the Cream Cheese Frosting

8. Cream base ingredients. In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy, about 3-4 minutes.
9. Add vanilla. Mix in vanilla extract until well combined.
10. Incorporate sugar gradually. Add powdered sugar slowly, beating continuously until the mixture is smooth and spreadable.
11. Frost the cake. Once the cake is completely cool, spread frosting evenly over the top.

Chef’s Notes

The key to success with this recipe is not overmixing the batter after adding the cherry pie filling. Gentle folding preserves the cherry pieces and prevents the batter from becoming tough. Room temperature ingredients blend more easily, so take your eggs and sour cream out about 30 minutes before baking.

Storage & Reheating Instructions

• Refrigerator Storage: Store covered cake in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration.
• Reheating Method: Bring individual slices to room temperature for 15-20 minutes before serving for the best texture. Do not microwave it as it can make the cake soggy.
• Freezing: Unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw completely before frosting.

Looking for more great boxed cake mix recipes? Be sure to check out some of these cake recipes.

Pistachio Cake
Coca Cola Cake
Mountain Dew Cake