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Easy Cherry Chocolate Chip Poke Cake

This delightful poke cake features a tender chocolate base, luxurious cherry filling, and a creamy chocolate topping, perfect for gatherings and family celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix plus ingredients called for on the box (usually eggs, oil, and water)
For the Topping
  • 1 can (21 oz) cherry pie filling
  • 1 package (8 oz) cream cheese, softened Use room temperature for smooth topping.
  • 1 cup powdered sugar
  • 1 cup cold milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cups heavy whipping cream, whipped (or 1 tub (8 oz) cool whip)
  • 1 cup semisweet chocolate chips Fold gently to prevent sinking.
Optional Garnishes
  • to taste maraschino cherries for garnish
  • to taste toasted pecans for sprinkling

Method
 

Preparation
  1. Preheat your oven and prepare the cake mix according to package directions.
  2. Pour batter into a greased 9x13-inch pan and bake until a toothpick comes out mostly clean. Let cool for about 10 minutes.
Poking and Filling
  1. While the cake is still warm, use the end of a wooden spoon to poke holes all over the top.
  2. Spoon the cherry pie filling evenly over the cake, pressing lightly to let some cherries and syrup settle into the holes.
Cream Cheese Mixture
  1. In a medium bowl, beat the softened cream cheese with powdered sugar until smooth.
  2. Fold in the instant pudding mix and milk until creamy.
  3. Gently fold the whipped cream (or cool whip) into the cream cheese mixture until light and airy. Stir in chocolate chips.
Assembly
  1. Spread the creamy cherry-chocolate mixture over the top of the cake, filling in the poke holes and smoothing the surface.
Chilling and Serving
  1. Chill the cake in the refrigerator for at least 2–3 hours, or overnight for best flavor melding.
  2. Garnish with maraschino cherries and toasted pecans right before serving.

Notes

Keep the cake covered in the refrigerator for up to 4 days. Best enjoyed chilled; does not freeze well once assembled. For best texture and flavor, assemble topping the day you plan to serve.