Easy Cherry Chocolate Chip Poke Cake Delight
Ingredients:
For the Cake Base:
1 box chocolate cake mix (plus ingredients listed on box)
1 cup mini chocolate chips
For the Cherry Layer:
1 (21 oz) can cherry pie filling
1 (3.4 oz) box instant vanilla or cheesecake pudding mix
1 cup cold milk
For the Whipped Cream Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container whipped topping (Cool Whip), thawed
For Topping:
2 cups fresh cherries or extra cherry pie filling
Additional mini chocolate chips (optional)
Directions:
Preheat oven and prepare chocolate cake according to box instructions. Stir in 1 cup mini chocolate chips before baking.
Bake in a 9x13-inch pan and let cool for 10 minutes.
Using the end of a spoon, poke holes all over the cake.
In a bowl, whisk together pudding mix and cold milk until thickened. Pour evenly over the poked cake, letting it soak in.
Spread cherry pie filling evenly over the pudding layer. Chill for 30 minutes.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and spread over the cherry layer.
Top with fresh cherries (or extra cherry pie filling) and more chocolate chips if desired. Chill for 2+ hours before serving.
Prep Time: 30 minutes | Chill Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 410 kcal per slice | Servings: 12 slices
Tips:
Poke cake while it’s still slightly warm for better absorption.
Use fresh cherries for garnish to add texture and a juicy pop.
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