Description
A delightful poke cake featuring a combination of sweet cherries and rich chocolate, perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix (or homemade chocolate cake)
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil (can substitute with melted coconut oil)
- 1 can (21 oz) cherry pie filling (or fresh cherries, pitted and chopped)
- 1/4 cup cherry juice (optional)
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups milk (can use almond or oat milk)
- 1 cup whipped topping (or homemade whipped cream)
- 1/2 cup chocolate chips (semi-sweet or dark chocolate)
- Fresh cherries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine the chocolate cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
- Use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, spaced about 1 inch apart.
- Mix the cherry pie filling with cherry juice (if using). Pour the cherry filling evenly over the poked cake, ensuring it seeps into the holes.
- Whisk together the instant chocolate pudding mix and milk until it thickens, about 2 minutes. Spread the pudding layer over the cherry filling.
- Spread the whipped topping over the pudding layer. Sprinkle chocolate chips on top for added crunch and garnish with fresh cherries.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.
Notes
For a dairy-free version, use almond or oat milk for the pudding and a dairy-free whipped topping. The cake can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg