This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
360 Calories
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.
Ingredients
¼ cup milk
2 tablespoons butter
½ cup water
¼ cup vegetable oil
2 teaspoons almond extract
2 large eggs
1 (21 ounce) can raspberry pie filling
1 cup dark chocolate chips
1 (15.25 ounce) package devil's food cake mix with pudding
