Chocolate Cherry Poke Cake
Chocolate poke cake layered with pudding, cherry pie filling, and whipped topping, then chilled for a soft, spoonable dessert.
↓ Download recipe♥︎ 2 likes0 saves
Sign in with Apple to like it.
- For the cake
- 1 box Devil’s Food Cake Mix
- 1 cup Carnation Evaporated Milk
- 1/2 cup vegetable oil
- 3 large eggs
- For the pudding layer
- 1 box instant chocolate pudding mix (3.9 oz)
- 1/2 cup cold Carnation Evaporated Milk
- 1 1/2 cups cold whole milk
- For topping
- 1 can (21 oz) cherry pie filling
- 8 oz frozen whipped topping, thawed
- 1/3 cup chopped semi-sweet chocolate
- Maraschino cherries, optional, for garnish
- 1For the cake
- 2Bake the cake — Preheat the oven according to the cake mix package directions. In a large bowl, prepare the Devil’s Food Cake Mix using 1 cup Carnation Evaporated Milk, 1/2 cup vegetable oil, and 3 eggs. Pour the batter into a greased 9×13-inch baking pan and bake according to the package directions. Let the cake cool completely in the pan.
- 3Poke the cake — Once cooled, use the round handle of a wooden spoon to poke holes evenly throughout the cake, about 1 inch apart.
- 4For the pudding layer
- 5Make the pudding — In a medium bowl, whisk together the instant chocolate pudding mix, 1/2 cup Carnation Evaporated Milk, and 1 cup cold whole milk until thickened, about 2 minutes.
- 6Add the pudding — Pour the pudding over the cake. Use a rubber spatula to spread it into an even layer, gently pressing the pudding into the holes.
- 7For topping
- 8Add the cherries — Spread the cherry pie filling evenly over the pudding layer.
- 9Top with whipped topping — Spread the thawed whipped topping evenly over the cherry layer.
- 10Chill the cake — Refrigerate for at least 1 hour to allow the pudding to fully set and the flavors to meld.
- 11Finish and serve — Just before serving, sprinkle with the chopped semi-sweet chocolate and garnish with maraschino cherries, if desired. Slice and serve chilled.
- Servings not found in the source — set to 4.