Description
This Cherry Chocolate Chip Poke Cake is a decadent dessert made with a moist chocolate cake, cherry pie filling, and creamy whipped topping. Chocolate chips sprinkled throughout add extra indulgence, making it perfect for any celebration!
Ingredients
Units
Scale
Serves 12-16:
- For the cake:
- 1 (15.25 oz / 432 g) box chocolate cake mix
- Ingredients needed for the cake mix (usually eggs, oil, and water as directed on the package)
- 1 (14 oz / 397 g) can sweetened condensed milk
- 1 cup (250 ml) heavy cream or whole milk
- For the topping:
- 1 (21 oz / 595 g) can cherry pie filling
- 1 (8 oz / 227 g) container whipped topping (e.g., Cool Whip), thawed
- 1/2 cup (90 g) mini chocolate chips
Instructions
- Bake the cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking dish.
- Prepare the chocolate cake mix according to package instructions. Bake as directed, then allow the cake to cool for 10-15 minutes.
- Poke the cake:
- Using the handle of a wooden spoon or a straw, poke holes evenly across the surface of the cake.
- Add the condensed milk:
- In a small bowl, whisk together the sweetened condensed milk and heavy cream or milk. Pour the mixture evenly over the cake, allowing it to soak into the holes.
- Add the cherry pie filling:
- Spread the cherry pie filling evenly over the cake, covering the surface.
- Add the whipped topping:
- Once the cake has cooled completely, spread the whipped topping evenly over the cherry layer.
- Garnish with chocolate chips:
- Sprinkle mini chocolate chips over the whipped topping for a finishing touch.
- Chill and serve:
- Refrigerate the cake for at least 2 hours, or until fully chilled. Slice and serve cold.
Notes
- For extra chocolate flavor, drizzle chocolate syrup over the whipped topping before serving.
- Swap cherry pie filling for strawberry or raspberry filling for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days.