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Cherry Chocolate Chip Poke Cake

A delightful explosion of cherry and chocolate flavors, this easy-to-make poke cake is perfect for any gathering and requires minimal cleanup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box cherry cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
Toppings
  • 1 can cherry pie filling
  • 1 cup chocolate chips
  • 1/4 cup almond extract Can be substituted with vanilla extract
  • 1 container whipped topping Optional
  • chocolate syrup For drizzling, optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix the cherry cake mix, water, vegetable oil, and eggs until combined. Pour the batter into the prepared baking pan.
  3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Once baked, allow the cake to cool for about 10 minutes.
  5. Using the end of a wooden spoon, poke holes all over the top of the cake.
  6. In a separate bowl, mix the cherry pie filling with almond extract and pour it over the cake, spreading it into the holes.
  7. Sprinkle chocolate chips over the top.
  8. Chill the cake in the refrigerator for at least 2 hours to allow flavors to meld.
  9. Before serving, top with whipped topping and drizzle with chocolate syrup if desired.

Notes

This cake can last in the fridge for about 3-5 days. You can also freeze it for up to 2 months!