Ready in 45 minutes
No one will guess that this rich, gooey cake started with a mix! Pudding keeps it moist for days, and cherries really dress it up. Makes excellent cupcakes, even unfrosted for not-so-messy lunchbox desserts.
"Excellent cake and a big hit at a church supper. Easy to make but tasted great! I will make this again."
Preheat oven to 350 F. Grease sides and bottoms of two 9-inch cake pans. Combine cake mix, eggs, oil, vanilla, pudding mixes, and water in bowl. Beat on low speed for 30 seconds. Increase speed to medium and beat another 2 minutes. Stir chocolate chips and chopped cherries into batter and mix well with wooden spoon or spatula. Pour batter into prepared pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes and turn onto plates. Cool completely before icing. Decorate with whole maraschino cherries. For cupcakes, line 24 baking cups with paper cups and scoop batter to half-fill each cup. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on wire rack for 5-10 minutes before removing from pan. Cool completely before icing. Garnish with whole maraschino cherries.