With it being July I knew I had to take this month’s #BundtBakers theme in an All American direction. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is stone fruit and our lovely host is Felice of All That’s Left are the Crumbs.
While I can’t get enough of the smell of fresh peaches and nectarines I don’t particularly care for them. And in thinking of something that’d be great for the 4th of July I knew I had to go with cherries.
Chocolate and cherries are a classic combination. So I knew I wanted to do a chocolate cake. But how to incorporate the cherry? 
I decided to try following the method I use on my popular coffee cake and placing cherry pie filling in the middle of the batter. Well, just like my attempted Mimosa Bundt two months ago the fruit didn’t cooperate like I’d hoped. But this time it created a more beautiful result than I could have imagined! And it also eliminated my need to make a frosting. (For the record I planned on putting some cherry pie filling liquid into a chocolate glaze.) The cherry pie filling fell to the bottom of the bundt pan which created a “pre-made” cherry glaze for the cake. The only downfall is that my brand new star bundt pan didn’t get to shine in all its glory. Thankfully a couple of the stars remained filled with cake batter instead of cherries that I can still show it off.
All-American Chocolate Cherry Pie Cake
Ingredients:
- 2 sticks butter
- 1 C water
- 1/3 C cocoa powder
- 1 tsp salt
- 2 C flour
- 1 3/4 C sugar
- 1 1/2 tsp baking soda
- 2 eggs
- 1 container (5.3 oz) cherry flavored Greek yogurt
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
Steps:
- Preheat oven to 350 degrees F. Heavily grease bundt pan.
- In a saucepan melt together butter, water, cocoa powder, and salt.
- In a large bowl whisk together flour, sugar, and baking soda.
- Using a hand mixer add half of the chocolate mixture into the dry ingredients. When incorporated add the remaining chocolate.
- Add the eggs one at a time, the yogurt, and the vanilla extract.
- Pour half of the batter into the prepared bundt pan. Add cherry pie filling (I did not use all of the can) and top with remaining batter.
- Bake 50-55 minutes, or until a knife comes out cleanly. Allow to cool in the bundt pan for at least 10 minutes before turning out.
*This recipe is adapted from Maria & Josh at http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/*
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month:
Cherry Chocolate Chip Bundt Cake by Renee at Magnolia Days
Cherry Carrot & Banana Bundt by Kelly at Passion Kneaded
Peaches n Cream Melba Bundt Cake by Laura at Baking in Pyjamas
Roasted Cherry Kugelhopf with Cherry Bourbon Glaze by Tux at Brooklyn Homemaker
Peachy Bundt by Margaret at Tea and Scones
Plum, Chocolate, and Orange Bundt Cake by Maria at Box of Stolen Socks
Cinnamon Peach Bundt Cake by Beatriz at I Love Bundt Cakes
Cherry Almond Ginger Bundt by Jane at Jane’s Adventures in Dinner
Chocolate Avocado Bundt Cake by Terri at Love and Confections
Black Forest Bundt Cake with Cherry Ganache Topping by Teri at The Freshman Cook
Caramel Mango Bundt Cake by Bea at Secrets from my Apron
Upside-down Apricot Butter Bundt by Stacy at Food Lust People Love
Sew You Think You Can Cook 
Oh how neat that the cherries wound up being the topping. I need to try that too.
Yea, I love how it turned out!
Thanks for the post!:)
Sounds delicious! I love cherries and chocolate together.
This sounds very nice indeed!
Cherries and chocolate are indeed a classic combination! I have the same problem with fruit falling to the bottom in a batter sometimes, but this time it was a good thing! So glad you are baking with us, Teri!
Whoops! Just called you Teri, and I don’t even know why but I guess I got the chocolate cherry cakes mixed up. So sorry, Lauren!
Haha, that’s okay! I’ve been called worse. 😉
That pan is adorable – perfect for July!
Thanks – I just had to buy it! Although the pan of mini bundts was also tempting. Good thing my birthday’s coming up.
I love this!! Patriotic even for July, creative. I had to decide between the cherries and the mango but the mango really were the ripest so that is what I went with. When is your birthday?? Mine is the 25th, the same day of my eye surgery! Anyway LOVE your cake!!!!
My parents have a mango tree, so I’ll be sure to share your recipe with them!
My birthday is August 29.
Hope your surgery goes well! That’s a pretty good present. 🙂
I love your pan! I am tempted to get one. And I really like what the fruit did.
Thanks to this group for making it so I didn’t have to justify buying it! With a bundt a month I might as well have more than one pan! 🙂
I love chocolate and cherry together, and using the cherry flavored yogurt is a great idea! The way the cherries look in the pan is perfect. I have never seen one like that, but now I am on the look out for one!
I found it at Williams-Sonoma!
And, thank you. 🙂
I love the cherries! I was going to use them but my mangoes needed to be used. This cake is beautiful and especially the 4th of July theme. I loved it!! P.S. how did you get my cake and name when our site didn’t? Thanks for sharing mine also. I appreciate it.
Chocolate and cherries is a combination made in heaven! I cannot get enough of them! I think that the cherries coming at the bottom/top of the cake was the best thing that it could happen! It looks absolutely delectable!
Thank you, and I quite agree!
Love the combination cherry-chocolate! So delicious!
You can’t go wrong with a classic!