Easy Cherry Chocolate Chip Poke Cake

Easy Cherry Chocolate Chip Poke Cake

This recipe combines a luscious chocolate cake with pops of cherry pie filling and creamy whipped topping, all studded with melty chocolate chips.

Ingredients:

1 box (about 15 oz) chocolate cake mix (plus the ingredients required on the box, typically eggs, oil, and water)

1 (21 oz) can cherry pie filling

1 (8 oz) tub whipped topping, thawed (such as Cool Whip)

1/2 cup mini chocolate chips

Fresh cherries, for garnish

Chocolate syrup, for drizzling

Instructions:

Bake the cake: Preheat your oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking pan. Prepare the cake batter according to the cake mix instructions and pour it into the prepared pan. Bake the cake for the time indicated on the box, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Poke holes and add filling: Once the cake is cool, use a straw or the handle of a spoon to poke holes all over the top of the cake, creating a dense pattern of holes. Gently pour the cherry pie filling over the entire surface of the cake, allowing it to seep into the holes.

Top with whipped cream and chocolate chips: Spread the thawed whipped topping evenly over the cake. Sprinkle the chocolate chips over the top.

Garnish and serve: For a beautiful finishing touch, decorate the top of the cake with fresh cherries. Drizzle with chocolate syrup before serving.

Tips:

For an extra cherry flavor boost, use a box of cherry cake mix instead of chocolate.

If you don’t have fresh cherries, you can use maraschino cherries for garnish instead.

To prevent the whipped topping from melting too quickly, refrigerate the cake for at least 30 minutes before serving.