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Cherry Chocolate Chip Poke Cake Delight

This ultra-moist poke cake is a cherry-chocolate dream come true. With rich chocolate chip cake, luscious cherry filling that seeps into every bite, and a cloud of homemade whipped cream on top, it’s a guaranteed crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 Slices
Calories 350 kcal

Ingredients
  

For the Cake:

  • 1 box chocolate cake mix 15.25 oz
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 cup water room temperature
  • 1 cup mini chocolate chips

For the Cherry Filling:

  • 1 can cherry pie filling 21 oz
  • Optional: 1 teaspoon almond extract

For the Whipped Topping:

  • 2 cups cold heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh or maraschino cherries for garnish

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
  • In a large mixing bowl, whisk together cake mix, eggs, oil, and water until smooth and lump-free.
  • Fold in mini chocolate chips gently to distribute evenly through the batter.
  • Pour batter into the greased pan and spread evenly.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool for 10 minutes.
  • While the cake is still warm, use a toothpick or skewer to poke holes about 1 inch apart across the entire surface, roughly ½ inch deep.
  • If desired, mix almond extract into the cherry pie filling. Slowly spoon the filling over the cake, letting it seep into the holes and cover the top evenly.
  • Cover loosely with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
  • Chill your mixing bowl and beaters for 5–10 minutes before whipping the cream. Pour cold heavy cream into the bowl and beat on medium speed until foamy.
  • Increase speed to high, then add powdered sugar and vanilla extract. Continue beating until stiff peaks form.
  • Spread whipped cream over the chilled cake evenly. Create soft swirls for a decorative touch.
  • Top with fresh or maraschino cherries just before serving.
  • Slice, serve chilled, and enjoy the layers of flavor in every bite.

Notes

  • Prep Ahead: Bake the cake and add the filling a day in advance. Add whipped cream and garnish just before serving.
  • Flavor Boost: Add almond extract to both the cake and filling for an elevated cherry-almond flavor.
  • Variation Ideas: Swap in white chocolate chips, try a cream cheese layer under the cherries, or drizzle with chocolate ganache for extra indulgence.
  • Storage: Refrigerate covered for up to 4 days. You can also freeze individual slices wrapped in plastic wrap.