Cherry Chip Cake Recipe -
Cherry Chip Cake Recipe

Cherry Chip Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 10-inch tube or bundt cake Change Servings


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a bundt pan or 10-inch tube pan.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

Most Helpful Critical Review
May 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.

Oct 14, 2008

Very good. I used applesauce instead of oil and it came out great. It is very moist on the inside.

Mar 13, 2003

This cake didn't look too pretty but tasted awesome! My family and a huge group of teenage boys loved it!

Mar 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.

Jul 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.

May 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.

Aug 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.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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