• 2-1/2 cups chocolate cake mix
• 1 tsp. cinnamon
• 1/4 cup vegetable oil
• 2 eggs
• 2 tsp. vanilla extract
• 21 oz. can cherry pie filling
• 1 cup milk chocolate chips
• 1 cup pecans, chopped, divided
• 2-1/2 cups chocolate cake mix
• 1 tsp. cinnamon
• 1/4 cup vegetable oil
• 2 eggs
• 2 tsp. vanilla extract
• 21 oz. can cherry pie filling
• 1 cup milk chocolate chips
• 1 cup pecans, chopped, divided
• 2 tbsp. unsweetened cocoa
• 1 tbsp. butter
• 1 tbsp. corn syrup
• 1 cup powdered sugar
• 1-1/2 tbsp. water
1. Preheat oven to 350°F. Heavily coat a bundt pan with non-stick cooking spray or oil and dust with flour. Evenly spread 1/4 cup pecans on bottom.
2. Place pie filling in a food processor and pulse to coarsely chop cherries. Combine cake mix and cinnamon in a mixer bowl. Add oil, eggs, vanilla and pie filling. Mix well. Stir in chocolate chips and 3/4 cup pecans.
3. Pour into pan and bake for 1 hour. Allow to cool in pan for 10 minutes before removing from pan to cool completely. If desired, top with powdered sugar or glaze.
Combine all ingredients in a saucepan over low heat. Boil for 2 minutes. Lightly stick cooled cake with a fork and slowly pour glaze on top.