Cherry Chocolate Skillet

Melissa Baldan


This rich cake taste like it is made from scratch. But the decadent dessert really has a cake mix as its base. So easy yet flavorful!
We love it!

I also sub out the cherry for strawberry and the almond extract for vanilla. Just as sinfully delish!

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egg whites, lightly beaten
1 can(s)
cherry pie filling
1/4 c
1/2 tsp
almond extract
1 pkg
cake mix, devils food (regular size)
1 jar(s)
hot fudge topping
1/3 c
toasted almonds

Directions Step-By-Step

Lightly spray 12-in Skillet with oil (do not use nonstick spray). In a large bowl whisk egg whites. Add pie filling, water and almond extract, blend well. Add cake mix and mix until well blended. Pour batter into skillet and spread evenly.
Bake at 350, uncovered, 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen edges of cake and carefully invert cake onto large plate.
Stir fudge until smooth and spread evenly over cake. Sprinkle with almonds.
Serve warm with ice cream, if desired.

About this Recipe

Course/Dish: Cakes