Double-Decker CHOCOLATE CHERRY CAKE w/ CHERRY-Cream Cheese Topping


The cake begins with a great cake mix for ease, then the additional ingredients make it a fabulous cake!


Ingredients for Cake Mix & Chocolate Fudge:

1 (21-oz.) package Duncan Hines Decadent Triple Chocolate with Real

Chocolate Chunks Cake Mix

3 large eggs

1/3-cup vegetable oil


Additional Ingredients:

1 (14.5-oz.) can Pitted Red Tart Cherries in Water, divided (don’t buy cherry pie

filling by mistake)

1 (8 oz. carton) whipped cream cheese spread

1 cup confectioners’ sugar, divided

1-cup heavy whipping cream

Maraschino cherries w/ stems

Mini chocolate chips







To reserve the cherry juice for later use, place a colander over a bowl; then drain the can of cherries into the colander.  Measure ¾ cup of the cherries and mash, in the cup, with a fork to partially break-up the cherries.  Drain and discard any juice produced from the cherry



To make the fudge pouch mixture (included in the box of cake mix) substitute 1/3 cup of the reserved cherry juice for the 1/3-cup of water.


To make the cake:

Follow the package directions for making in a Bundt cake pan; then stir the mashed cherries into the batter and swirl in the fudge pouch mixture.


Continue with the cake mix directions.  When the cake has cooked the 33 minutes recommended, turn off the oven and allow the cake to stay in the hot, closed oven for an additional 5 minutes.  Remove the cake from the oven to a wire rack to cool for 20 minutes; then

turn out of the Bundt pan.  Allow the cake to completely cool; then freeze.


When the cake is frozen, horizontally slice it in half.  Place the bottom half of the cake on a cake plate and the top half on another large plate.


To Make Cake Topping:

Place a small electric mixer bowl and the beaters into the refrigerator to chill before whipping the heavy cream.


Partially mash the remaining cherries in a colander discarding the juice; then put the mashed cherries into a medium-sized bowl.  Add the whipped cream cheese, ¾ of a cup of the confectioners’ sugar; then blend the 3 ingredients.


Using the cold electric mixer bowl and beaters, whip the cream; then beat in the remaining ¼ cup confectioners’ sugar.  Gently fold the sweetened whipped cream into the cherry/cream cheese mixture to make the cake topping.


Spread slightly less than ½ of the topping mixture on the bottom half of the cake; then place the top half of the cake over the bottom half.  When the top half is in place, gently slide the top to match the Bundt pan fluted design on the bottom half.


Spoon the remaining topping on the cake; then spread covering the cake top, but not the sides.


Slice off one side of each maraschino cherry to be used on top of the cake; then place the cherries with the stems on the cake.  The cherries surrounding the bottom of the cake are whole with the stems.  Place the mini chocolate chips on top like polka dots.



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