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Nutrition Facts
Serving Size 116 g
(Approx. 12 Servings)
Amount Per Serving
Calories 420 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1 g 5%
Trans Fat 1.0 g
Cholesterol 45 mg 15%
Sodium 380 mg 16%
Total Carbohydrate 47 g 16%
Dietary Fiber 1 g 4%
Sugars 31 g
Protein 4 g
Vitamin A 4% Iron 2%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cherry Chocolate Bundt Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

1 Tsp H-E-B spredable Margarine
2 Tbsp cocoa powder
16 1/2 Oz Hill Country Fare Devil's Food Cake Mix
3 H-E-B Large Grade AA Eggs
1/2 cup(s) Hill Country Fare Canola Oil
21 Oz cherry pie filling or topping
1/3 cup(s) H-E-B Powdered Sugar
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Heat oven to 350°F.
Heavily grease pan with softened margarine and dust with cocoa powder; shake out excess.
Combine cake mix, eggs, oil, 1/2 can pie filling and 1 cup water in a large mixing bowl. Mix for 2 minutes on medium speed with an electric mixer.
Evenly spoon the cake batter into the prepared cake pan.
Bake the cake on the center oven rack for 45 minutes or until cake is done.
Cool cake completely in pan on cake rack before removing from bundt pan.
Place the cake flat-side down on a cake platter and sprinkle with the powdered sugar.
Top the cake with the remaining cherry pie filling. Cut cake into 12 slices and enjoy!



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