Why Make This Recipe
Cherry Chocolate Chip Poke Cake is a delightful dessert that combines rich chocolate cake with sweet cherry filling and creamy whipped topping. This cake is perfect for any occasion, from family gatherings to birthday celebrations. It’s simple to make and always impresses guests with its delicious flavor and fun presentation. Plus, the poke cake method allows the cherry filling and hot fudge to soak into the cake, making each bite moist and flavorful.
How to Make Cherry Chocolate Chip Poke Cake
Ingredients:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can cherry pie filling
- 1/2 cup chocolate chip cookies (crushed)
- 1 jar hot fudge sauce
- 1 container whipped topping
- Chocolate chips for garnish
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine the cake mix, water, vegetable oil, and eggs; mix until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes. Poke holes in the top of the cake using a fork.
- Spoon cherry pie filling over the top of the cake, ensuring it fills the holes.
- Heat the hot fudge sauce in the microwave until warm and drizzle it over the cake as well.
- Spread whipped topping over the cake, and sprinkle with crushed chocolate chip cookies and chocolate chips for garnish.
- Refrigerate for at least 1 hour before serving.
How to Serve Cherry Chocolate Chip Poke Cake
Serve Cherry Chocolate Chip Poke Cake chilled. Cut it into squares and plate them. You can add more whipped topping or a cherry on top for an extra special touch. This cake pairs well with coffee or a glass of milk.
How to Store Cherry Chocolate Chip Poke Cake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. The cake may get a little soggy over time, so it’s best to enjoy it within a few days of making it.
Tips to Make Cherry Chocolate Chip Poke Cake
- Make sure to let the cake cool completely before adding the cherry filling and fudge. This prevents the toppings from melting.
- For an extra cherry flavor, add more cherry pie filling on top.
- If you like nuts, consider adding chopped walnuts or pecans with the chocolate chip cookies.
Variation
Try using different cake flavors, like vanilla or red velvet, instead of chocolate for a unique twist. You can also swap the cherry filling for strawberry or blueberry pie filling to change up the taste.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just keep it covered in the refrigerator until you’re ready to serve.
2. Is it possible to freeze Cherry Chocolate Chip Poke Cake?
While you can freeze the cake, it’s best to freeze it without the toppings. Once you’re ready to serve, thaw it in the fridge and then add the toppings.
3. Can I use homemade cake instead of a cake mix?
Absolutely! If you prefer to bake from scratch, you can use your favorite homemade chocolate cake recipe and follow the same steps for poking and topping.
4. What can I use instead of whipped topping?
You can use homemade whipped cream if you prefer. Just whip heavy cream until it forms soft peaks and use it in place of the whipped topping.
5. How do I prevent the cake from sticking to the pan?
Greasing and flouring the pan well should prevent sticking. You can also line the bottom with parchment paper for added protection.
Cherry Chocolate Chip Poke Cake
Ingredients
For the cake
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the topping
- 1 can cherry pie filling
- 1/2 cup chocolate chip cookies (crushed)
- 1 jar hot fudge sauce Heated before drizzling
- 1 container whipped topping
- Chocolate chips for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the cake mix, water, vegetable oil, and eggs; mix until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes. Poke holes in the top of the cake using a fork.
- Spoon cherry pie filling over the top of the cake, ensuring it fills the holes.
- Heat the hot fudge sauce in the microwave until warm and drizzle it over the cake as well.
- Spread whipped topping over the cake, and sprinkle with crushed chocolate chip cookies and chocolate chips for garnish.
- Refrigerate for at least 1 hour before serving.
