Many who enjoy baking as a hobby know baking from scratch is the standard. But when the holidays press us to our limits, a box of cake or cookie mix makes life bearable. I love baking from scratch, and I love finding new recipes to try out as well as old ones I haven’t attempted. This year, I will have no “baked from my own two hands” baked goods upon my countertops. This year is right out of a box. After battling a cold virus since Thanksgiving, I feel grateful I am able to accomplish as much.
I came across this particular recipe for Black Forest Cherry Cake, many years ago in a cookbook from QVC Host, Mary Beth Roe. “My Family’s Favorites” is filled with easy recipes for beginners, with many made from scratch and others that are a real help in any kitchen with shortcuts by the way of boxed mixes, canned goods and minimal ingredients. The cookbook is no longer available through QVC, however, an internet search might provide some outlets where it can be obtained.
This recipe has been celebrated by many in my family and if you are pressed for time, with only four ingredients, it is simple and quick to make. I hope you will enjoy this rich, dense, and flavorful cake that tastes like it was made from scratch. Shhh…you don’t have to tell anyone it came from a box!
Black Forest Cherry Bundt Cake
1 package chocolate cake mix
1 (21 oz.) can of cherry pie filling
1/4 cup oil
Preheat oven to 350*
Combine cake mix, pie filling, oil, and eggs. Beat well until smooth. Pour into greased and floured Bundt pan. Bake for 45 minutes or until done. Cool in pan for 25 minutes, then invert onto cooling rack to finish cooling. Decorate and serve with can of extra cherry pie filling and whipped cream.
Note* You can serve this cake without any extra pie filling or cream. It is great with ice cream or just plain. Decorate using your imagination and enjoy! Merry Christmas Everyone!