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Easy Cherry Chocolate Chip Poke Cake

A decadent and moist chocolate poke cake infused with rich chocolate pudding, topped with fluffy whipped cream and sweet cherry pie filling. A Black Forest-inspired delight!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box Devil's Food or Chocolate Cake Mix
  • 1 cup water or brewed coffee
  • 0.5 cup vegetable oil
  • 3 eggs large
Pudding Layer
  • 1 box Instant Chocolate Pudding Mix 3.9 oz size
  • 2 cups milk cold
Toppings
  • 1 tub Whipped Topping thawed (Cool Whip)
  • 1 can Cherry Pie Filling 21 oz
  • 0.5 cup Semi-sweet chocolate chips mini or regular

Equipment

  • 9x13 Baking Pan
  • Mixing bowls
  • Hand mixer
  • Wooden spoon (for poking)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Prepare the cake mix according to package instructions using water, oil, and eggs. Pour into pan and bake for 28-33 minutes.
  3. Remove cake from oven. Let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spaced about 1 inch apart.
  4. Whisk the instant pudding mix and cold milk for 2 minutes until it begins to thicken but is still pourable.
  5. Pour the pudding immediately over the warm cake, aiming to fill the holes. Spread with a spatula to ensure even coverage.
  6. Refrigerate the cake for at least 1 hour to let the pudding set and cake cool completely.
  7. Spread the thawed whipped topping over the cold cake.
  8. Top with the cherry pie filling and sprinkle with chocolate chips.
  9. Chill for an additional 1-2 hours before slicing for clean cuts. Serve cold.

Notes

For a richer cake, substitute the water in the mix for milk or coffee.