Sweet Chocolate Cherry Bombs

Sweet Chocolate Cherry Bombs


  • 1 Pillsbury Devil’s Food Cake Mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tub Pillsbury Classic White Frosting
  • 50 Maraschino Cherries with stems
  • 16 oz. tempered semi-sweet chocolate (or
    dark confectionery coating/candy melts)


  • Preheat oven to 350 degrees.
  • Spray your cake pan with no-stick cooking spray.
  • Mix cake mix, water, oil, and eggs. Beat on medium speed for two minute with a hand held mixer.
  • Pour batter into the pan and bake for 29-35 minutes. Cool completely when ready.
  • Crumble cooled cake, add frosting and mix.
  • Scoop mixture out by the tablespoonful and roll each scoop into a ball.
  • Drain maraschino cherries then dry them with paper towels.
  • Press one cherry into the center of each cake ball.
  • Melt and temper your chocolate, then bathe cake covered cherries.
  • Set on a baking sheet and [ut in the fridge for 10 minutes.
  • Bring to room temperature before serving.
  • Enjoy!

Yield: 50 Cherry Bombs

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