Dazzling, Skinny Chocolate Cherry Bundt Cake
Ingredients
Ingredients for Cake:
- 1 (16.5 oz.) Duncan Hines Devils Food Cake Mix
- 2 tablespoons flour
- 1 (3.4 oz.) instant chocolate pudding mix
- 1 cup reduced-fat chocolate milk
- ½ cup water
- 2 tablespoons canola oil
- 2 tablespoons reduced-fat butter or a spread like Smart Balance Light, melted
- 1¼ teaspoons pure almond extract
- 2 eggs, I love Eggland’s Best eggs
- 2 egg whites
- 1 cup cherry pie filling, such as Comstock’s (this recipe uses the entire can)
Ingredients for Cherry Glaze:
- 1 cup powdered sugar
- ¼ cup cherry pie filling
- ½ tablespoon corn syrup, optional, see prep tip
- ½ teaspoon almond extract
Ingredients for Drizzle:
- ⅔ cup powdered sugar
- 1 tablespoon reduced-fat or fat-free milk
Instructions
- Preheat oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray.
- Using an electric mixer, combine the cake mix, flour, pudding, chocolate milk, water, canola oil. butter and almond extract. Mix until smooth.
- Add the eggs, egg whites and beat until smooth. Fold in 1 cup cherry pie filling.
- Pour the batter evenly into the Bundt pan. Bake for 50 to 60 minutes until a tooth pick inserted comes out clean. Bake longer if necessary.
- To make the cherry glaze: In a small bowl, using a rubber spatula, combine the powdered sugar, ¼ cup pie filling, corn syrup, extract and mix until smooth. Allow the cake to cool before drizzling on the glaze.
- To make the drizzle: In a small bowl combine the powdered sugar, milk and mix until smooth. This should be quite thick. Drizzle over the glazed cake. If desired, use some of the left over cherries in the can of pie filling to decorate the top.
Nutrition
Serving: 1sliceCalories: 286kcalCarbohydrates: 56gProtein: 3gFat: 6gSodium: 335mgSugar: 33gPlus Points: 8