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Cherry Vanilla Chocolate Chip Cake

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  1. Step 1
    Preheat oven to 350ºF.

  2. Step 2
    Combine dry cake mix, egg, MUSSELMAN’S® Unsweetened Apple Sauce and baking powder until well blended. Then, gently fold in the LUCKY LEAF® Premium Cherry Fruit Filling and chocolate chips. Pour evenly into a greased bundt pan or 9x13-inch cake pan.

  3. Step 3
    Bake 35-45 minutes in a bundt pan; 30-35 minutes in a 9x13-inch cake pan. Cake should be golden brown. A toothpick inserted in center will come out clean.

  4. Step 4
    OPTIONAL ICING: Combine 2 Tbsp. warm water, 1 tsp. vanilla extract, 1 tsp. almond extract and ¼ tsp. salt. Add 1 2/3 cups powdered sugar and mix well with an electric mixer until desired consistency is achieved. Drizzle icing over cooled cake.

What others are saying about this recipe

  1. Patty Ambrose says:

    Followed the recipe exactly. Very moist … a keeper! Everyone loved it and I was asked for the recipe.

  2. Patty Ambrose says:

    Awesome and easy!!

  3. M Kadavy says:

    This recipe is easy and tastes good. I wish it said how long to cool the cake before removing it from the bundt pan, and how long it needs to cool before adding the icing, etc. This was my guess (according to what other cake recipes have instructed): – Cool about 10 minutes, then remove from bundt pan (revert to a cooling rake or cake plate, etc.). – Let cool completely before adding icing. Note: For someone who does not do a lot of baking they may not have known what to do.

  4. Laureen Vandeweert says:

    I saw this recipe in with the Sunday Coupons and figured I would try it for Easter (today).. It was very easy to make, and everyone loved it.. However, it didn’t come out looking like the picture?.. Mine was a little on the the mauvey/purplish color? Not sure if I did something wrong or not, but was thinking before I even made it how the whole thing wasn’t pink from the cherry pie filling?. Anyway.. Despite the funny color, it was easy and tasted good..

  5. Andrea Hazen says:

    Wow! I too got this recipe from a coupon circular in the newspaper. It was delicious and really moist! I made it with a Betty Crocker white cake mix in a bundt pan, made the option frosting and WOW! Best served the next day. I made it in honor of the cherry blossoms in D.C.and my daughter who live there that I miss very much! As previously stated it doesn’t look like the picture, but I have never found a recipe that does, as most of us home cooks are not food sylists!hee!hee!

  6. Joseph Blitch says:

    Super desert. Moist and the right ratio of cherries to chocolate. Not overly sweet, just right. Good desert for valentines day.

  7. Amanda Rea says:

    I love this!

  8. Kitty Everard says:

    The Cherry Vanilla Chocolate Chip cake is wonderful. So wonderful, I couldn’t believe how wonderful it was. Very easy to make. I took this to a garden club meeting, and everyone raved over it. Thank you Lucky Leaf. Keep that good stuff coming.

  9. Tina Smith says:

    We thought it was sweet enough without the glaze. Also modified it to make a coffee cake: switch to yellow cake mix, apple pie filling and chopped nuts.

  10. Shannon B says:

    Fantastic, easy-to-make and great-tasting! Sweet enough without the icing. Lucky Leaf sugar free filling also works with no flavor change at all.

  11. Deborah E Wilcox says:

    No idea how many carbs in a piece of this cake?

  12. Deborah E Wilcox says:

    I need to know carbs, I control my carbs for diabetes.

  13. Susan Eisner says:

    My cake was red, not like the picture at all. I did the bundt and baked it 45 minutes. When I turned it out onto a plate, it kinda feel apart. I had added walnuts and that made it better. It was very sweet and just ok with my family

  14. brushjl says:

    Delicious! We made our own applesauce and the result was great. Super tasty.

  15. Donna says:

    I have made this cake 3 times so far, excellent! Everyone I have served it to loves it, the icing in the bite makes it a cordial cherry! Moist is not the word I hear from everyone I’ve served it to, wet is the correct word!

  16. Joann says:

    Delicious cake. Have made it three times so far and everyone I serve it to loves it and asks for the recipe. I followed the recipe as is – not add-ins or changes made. All I can say is YUM!!!

  17. Jim says:

    Used milk in place of applesauce, didn’t have any. Substituted blueberry filling and white chocolate chips. It was just as good if not better.

  18. Patricia L OConnor says:

    Can I make this ahead of time and if so how long and do I put it in the fridge? Thank you

    1. Lucky Leaf says:

      This is a very moist cake. It should store for 5-7 days in the refrigerator.

  19. Katherine says:

    What is the nutritional information on this with and without the icing?

  20. Katherine says:

    So delicious!!! ! Smells like chocolate chip cookies when you take it out of the oven. You do not need the icing unless you want too. Both ways are delicious.
    Very soft, moist and tender.
    It’s a perfect holiday or tea party dessert.

  21. dale m silver says:

    i did everything and it did not cook and i cooked it for an hour and 15 min. it was half raw and had to throw it out. i will try it again and hope it cooks this time

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