Dazzling, Skinny Chocolate Cherry Bundt Cake

Deep dark chocolate batter embraces chunks of ruby-colored cherries in this elegant cake. The light crimson glaze adds a touch of blush to the top and the overall flavor hints of chocolate-covered cherries. This is another one of my “no time to bake” cakes because I’m starting with a cake mix. Although there are a lot of ingredients, this super chocolaty cake is so easy to prepare. One skinny slice has 286 calories and 6 grams of fat.  A regular, fattening slice has 633 calories and 22 grams of fat!
Dazzling, Skinny Chocolate Cherry Bundt Cake

Helpful Tips About this Recipe

Serves 16 (each serving, 1 slice)

Food Fact
The Bundt cake is a ring-shaped dessert cake of German origin.  It’s baked in a decorative, often fluted mold.  Nordic Ware Company has sold more than fifty million Bundt pans since they introduced it.

Prep Tip

Professionals use a little corn syrup to make the glaze look bright and shiny. If you don’t want to use it, it will not change the flavor at all.

Substitution Tip
I love the combination of chocolate, cherries and almond extract.  If you don’t like the flavor of almond use vanilla extract instead for both the cake and glaze.

Weight Watchers POINTS PLUS 8
SKINNY FACTS: for 1 slice
286 calories, 6g fat, 3g protein, 56g carbs, 0g fiber, 335mg sodium, 33g sugar


Dazzling, Skinny Chocolate Cherry Bundt Cake

Dazzling, Skinny Chocolate Cherry Bundt Cake

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Prep Time 15 minutes
Bake Time: 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 286 kcal


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
  • 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:

  • cup powdered sugar
  • 1 tablespoon reduced-fat or fat-free milk


  • 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.


Serving: 1sliceCalories: 286kcalCarbohydrates: 56gProtein: 3gFat: 6gSodium: 335mgSugar: 33gPlus Points: 8
Tried this recipe?Let me know how it was!


  1. For this recipe could I use sugar free pudding and cake mix. Reduced fat pie filling and stevia powdered sugar. Which should also make the points lower.

  2. Sorry Lori, I’ve never tried making this cake with the ingredients you propose so not sure they will work. If you decide to try it, I’d love your feedback!
    Best of luck,

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