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Chocolate Cherry Pudding Cake
Rachel Kim

Chocolate Cherry Pudding Cake

This one looks wrong before it bakes: dry mix, cherry filling and measured water share the dish without becoming conventional batter. Heat builds a soft chocolate cake over a dark, spoonable sauce. Don't drain the cherries or reduce the water, because that liquid creates the pudding underneath.
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Prep Time 8 minutes
Cook Time 42 minutes
Total Time 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 box 15.25 oz chocolate cake mix
  • 1 can 21 oz cherry pie filling
  • 1 1/4 cups hot water
  • 6 tbsp unsalted butter melted
  • 1/2 cup semisweet chocolate chips

Method
 

  1. Heat the oven to 350°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Spread the cherry pie filling across the bottom of the dish and sprinkle the dry cake mix evenly over it.
  3. Pour the hot water slowly over the entire surface, then drizzle on the melted butter without stirring.
  4. Scatter the chocolate chips across the damp top.
  5. Bake uncovered for 38 to 42 minutes, until the cake layer is set at the center but glossy chocolate-cherry sauce still bubbles around the edges.
  6. Rest for 20 minutes and serve with the pudding-like sauce from the bottom.