16 - 20 servings
1 cup pecans, chopped
1 18-oz chocolate cake mix
1 teaspoon cinnamon
1/4 cup vegetable oil
1 21-oz can cherry pie filling
1 cup milk chocolate chips
Preheat oven to 350°F.
Heavily spray Bundt pan with non-stick spray, dust with flour. Evenly distribute 1/4 cup pecans in bottom of pan.
Combine cake mix and cinnamon in mixing bowl. Add oil, eggs, vanilla and cherry pie filling, mix well.
Stir in chocolate chips and remaining pecans. Pour into prepared pan.
Bake 1 hour or until cake tests done.
Cool cake in pan 10 minutes. Carefully remove cake from pan and cool completely.
No Nutritional Information Available