Cherry Chocolate Cake (Cast Iron Skillet)
A 5-ingredient Cherry Chocolate Cake baked in a cast iron skillet. The 1974 Pillsbury Bake-Off winner that is moist, fudgy, and ready in under an hour.
Servings: 8
Calories: 567kcal
Equipment
- 12-inch cast iron skillet
- Medium mixing bowl
- rubber spatula
Ingredients
- cooking spray
- 15.25 oz Devil's Food cake mix
- 1 teaspoon almond extract
- 3 eggs
- 21 oz cherry pie filling
- 16 oz prepared chocolate frosting
Instructions
- Preheat the oven to 350°F with the cast iron skillet inside.
- In a medium mixing bowl, combine the cake mix, eggs, and almond extract. Stir just enough to break the egg yolks. The mixture will look dry.
- Fold in half of the cherry pie filling gently until the batter comes together.
- Fold in the remaining cherry pie filling, keeping as many whole cherries as possible. Do not use an electric mixer.
- Carefully remove the hot skillet from the oven and mist with cooking spray.
- Pour the batter into the skillet and smooth the top.
- Bake for 30 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool in the skillet for at least 15 minutes.
- Frost with chocolate frosting. Slice and serve warm.
Video
Notes
- Preheat the skillet with the oven for the best crust.
- Grease the skillet even if it's well-seasoned, because sugar sticks.
- Fold, don't beat. The cherry chunks are the point.
- Let the cake rest 15 minutes before frosting so it doesn't melt.
- For a Dutch oven / camping version: bake at 350°F with 8 coals on the bottom and 17 on the lid for 30–35 minutes in a 12" Dutch oven.
Nutrition
Calories: 567kcal | Carbohydrates: 96g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 586mg | Potassium: 391mg | Fiber: 2g | Sugar: 54g | Vitamin A: 244IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 4mg
