Easy Cherry Chocolate Chip Poke Cake Recipe

This Cherry Chocolate Chip Poke Cake is a decadent dessert that’s moist, rich, and filled with bursts of cherry flavor and pockets of chocolate. It starts with a simple cake base that’s poked and drenched in cherry filling, then topped with whipped cream and chocolate chips. It’s the kind of cake I make when I want something sweet, easy, and completely irresistible.

Why You’ll Love This Recipe

I love this cake because it’s both impressive and incredibly simple to make. The poke technique allows every slice to be packed with flavor and moisture. The combination of cherries and chocolate is classic, and the whipped topping adds a light finish. Whether I’m serving it at a gathering or enjoying a piece with coffee, it’s always a hit.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix (plus eggs, oil, and water as directed)

• Cherry pie filling

• Sweetened condensed milk

• Mini chocolate chips

• Whipped topping (like whipped cream or non-dairy topping)

• Optional: maraschino cherries for garnish

Directions

1. I prepare the chocolate cake in a 9×13-inch baking pan according to the package instructions and let it cool for about 10–15 minutes.

2. Using the handle of a wooden spoon, I poke holes evenly across the surface of the cake.

3. I spoon the cherry pie filling over the cake, pressing it lightly into the holes.

4. I drizzle the sweetened condensed milk on top, making sure it seeps into the pokes for extra richness.

5. Once the cake cools completely, I spread whipped topping over the entire surface.

6. I sprinkle mini chocolate chips evenly on top and refrigerate the cake for at least 2 hours before serving.

7. Just before serving, I sometimes top it with a few maraschino cherries for a festive touch.

Servings and timing

This recipe makes about 12–16 servings and takes around 1 hour total, including cooling and assembly time. I usually let it chill for a couple of hours or overnight for best results.

Variations

• I use vanilla or white cake mix instead of chocolate for a lighter version.

• I mix crushed chocolate cookies or chopped nuts into the whipped topping for texture.

• Swapping cherry pie filling for raspberry or strawberry filling gives it a new flavor twist.

• For a homemade touch, I make the cake from scratch using cocoa powder and flour.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. This cake actually tastes even better the next day after the flavors meld. It’s best served cold, so I don’t reheat it.

FAQs

What is a poke cake?

A poke cake is a sheet cake that I poke holes into after baking, then fill with syrups, puddings, or pie filling to add flavor and moisture.

Can I make this cake ahead of time?

Yes, I often make it a day ahead and refrigerate it overnight. It holds up well and tastes even better chilled.

Do I have to use sweetened condensed milk?

It adds rich sweetness and moisture, but I can use chocolate syrup or even cherry juice for a lighter version.

Can I use fresh cherries instead of pie filling?

I can cook fresh cherries with sugar and cornstarch to make my own filling, which works beautifully if I have time.

How do I keep the whipped topping from melting?

I make sure the cake is completely cool before spreading on the topping, and I always store it in the fridge.

Conclusion

This Cherry Chocolate Chip Poke Cake is an easy, crowd-pleasing dessert that delivers on flavor and texture. The moist cake, sweet cherry filling, and creamy whipped topping come together for a dessert I can rely on whenever I need something simple, delicious, and indulgent.