Dark Chocolate-Raspberry Cake

This easy dark chocolate-raspberry Bundt® cake uses cake mix and pie filling, and is topped with a decadent glaze.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 360 Calories

Ingredients

• 2 tablespoons butter
• 2 teaspoons almond extract
• 2 large eggs
• 1 (21 ounce) can raspberry pie filling
• 1 cup dark chocolate chips
• 1 cup fresh raspberries, or as needed
• 0.25 cup milk
• 0.25 cup vegetable oil
• 0.5 cup water
• 1 (15.25 ounce) package devil's food cake mix with pudding

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Step 2

Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.

Step 4

For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.

Step 5

Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.