Black Forest Poke Cake

4.75 from 8 votes

Gooey and chocolatey Black Forest Poke Cake has a rich chocolate cake base with silky-smooth chocolate pudding, tart cherry pie filling, and a creamy whipped topping layered on top.

Author: Nikki Lee

Servings: servings

Prep Time 10

Cook Time 25

Chill Time 1

Total Time 1 35

Ingredients

▢ 1 box chocolate cake mix (plus ingredients on the box) (15.25 ounce cake)
▢ 1 box instant chocolate pudding mix (3.4 ounce)
▢ 1 ½ cups cold whole milk
▢ 1 can cherry pie filling (21 ounces)
▢ 8 ounces frozen whipped topped thawed
▢ ⅓ cup chopped semi-sweet chocolate

Instructions

According to the package directions prepare the cake, in a 9x13-inch pan. Cool the cake in the pan.
Once the cake has cooled, poke holes, using the round handle of a wooden spoon, in the cake every inch or so.
In a medium bowl, whisk together the pudding mix and milk until it thickens.
Pour the pudding over the cake and spread it into an even layer with a rubber spatula while gently pressing it into the holes.
Spread the cherry pie filling over top of the pudding layer.
Then spread the whipped topping over the cherry pie layer. Place in the refrigerator and chill for at least one hour to allow the pudding to set and the flavors to meld.
When ready to serve, sprinkle the cake with the chopped chocolate and garnish with cherries if desired. Slice and enjoy.

Notes

Cake Pan Size– While you can generally use any size or shape of baking dish, I like using a classic 9x13-inch pan for this recipe.

Thaw Whipped Topping– Don’t forget to set a container of frozen whipped topping in the refrigerator the night before you start the recipe so it’s thawed and ready to spread! If you miss this step, try leaving the topping on the countertop at room temperature for at least half an hour. Or use the microwave defrost setting (or low setting), with 20 to 30-second increments, stirring between heating, until it’s fluffy, smooth, and spreadable.

Avoid Overmixing- Be careful not to overmix the cake batter to produce a fluffy and tender crumb instead of a dense and tough texture.

Cool before poking holes and layering. For the best results, let the cake cool for at least 30 minutes poking the holes. If you poke it fresh out of the oven, it will be too soft and make it messy. You also want the cake completely cooled before adding the pudding and whipped topping so they don't melt.

Warm Knife- For those perfectly cut slices, dip your knife in warm water, then slice. And be sure to wipe the knife off between cuts. That way, the knife glides easily through the layers.

STORAGE: Store cake covered in the refrigerator for up to 4 days.

Nutrition

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