Cherry Chocolate Chip Poke Cake
A delightful dessert that combines rich chocolate cake with sweet cherry filling and creamy whipped topping, perfect for any occasion.
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.
Notes
Make sure to let the cake cool completely before adding cherry filling and fudge to prevent melting. For an extra cherry flavor, consider adding more cherry pie filling on top. You can try different cake flavors such as vanilla or red velvet, or swap cherry filling for strawberry or blueberry to change up the taste. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.