Quick and Easy Chocolate Cherry Bundt Cake

A cake so easy to make and yet so delicious you will make it time and time again.  You will love this rich, moist cake any time of year!

Quick and Easy Chocolate Cherry Bundt Cake

Cake

1 box (15.25 ounce) devils food cake mix

3 large eggs

1/4 cup canola oil

1 teaspoon almond extract

1 can (21 ounce) cherry pie filling

Chocolate Glaze

3 tablespoons of butter

2 tablespoons of corn syrup

3/4 cup semi-sweet chocolate chips

1/4 teaspoon vanilla

maraschino cherries 

Preheat oven to 350 degrees. Spray a bundt pan with nonstick baking spray.

In large bowl stir together cake mix, eggs, oil and almond extract just until incorporated. Fold in cherries. Bake for 40-45 minutes. Cool for 15 minutes and invert on to cake plate. Cool cake completely; approximately 2 hours.

Microwave butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted.

Stir in vanilla and drizzle over cake. If desired cut maraschino cherries in half and arrange on top of cake or at base of cake.

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