Cherry Chip Poke Cake
This Cherry Chip Poke Cake is fun to make, easy to decorate, and perfect for birthdays, potlucks, or whenever you want a yummy cake.
A fluffy cherry-and-chocolate-flecked cake base gets poked after baking, then soaked with a smooth cherry mixture that seeps into every slice.
Finish it with a delicious creamy topping, and you have a dessert that never fails to please, whether you’re serving it at a family dinner, a party, or a weekend get-together.
As you make your way to the recipe, don’t skip the tips section — those small details help everything come out just right.
Serves: 12
Prep time: 15 minutes
Bake time: 35 minutes
Why You’ll Love This Recipe
It’s great for gatherings because you can make it ahead, chill it, and serve it later with no last-minute prep.
You get light, tender cake with almost no effort, and the poke step takes it to the next level.
The filling seeps into the holes, creating ribbons of cherry flavor throughout. And because it slices cleanly and holds its shape, it’s just as pretty on the plate as it is in the pan.
How To Make Cherry Chip Poke Cake
Ingredients
- 15.25 box white cake mix
- 3/4 cup water
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon almond extract
- 4 egg whites
- 1 cup miniature semisweet chocolate chips, plus more for topping
- 1 cup chopped maraschino cherries, drained and rinsed
- 3.4 ounce box instant vanilla pudding
- 2 cups cold milk
- 2 tablespoons maraschino cherry juice
- 8 ounce whipped topping
- Cherries for garnish
Step-by-Step Guide
1. Preheat oven to 350 degrees.
2. Grease a 9×13 baking dish.
3. In small bowl, coat chocolate chips in 1 tablespoon cake mix.
4. In a large bowl, using an electric mixer combine the cake mix, water, sour cream, vegetable oil, almond extract and egg whites until just combined.
5. Next stir in the chopped cherries and chocolate chips.
6. Pour the batter into the prepared pan.
7. Bake 35 minutes or until a toothpick inserted in the middle comes out clean.
8. Remove from oven and cool completely.
9. Using the end of a wooden spoon or smoothie straw poke holes all over the cake.
10. Whisk together the vanilla pudding mix, cold mix and maraschino cherry juice.
11. Pour the pudding mix into the holes and all over the cake.
12. Top the cake with the whipped topping.
13. Garnish with cherries and chocolate chips.
14. Slice and serve!
Tips, Tricks and Storage
- Poke While Warm: Poke the holes right after the cake comes out of the oven. Warm cake absorbs the filling much more smoothly.
- Space the Holes Evenly: Use the end of a wooden spoon or a similar tool, placing holes about an inch apart so the filling spreads without making the cake soggy.
- Let It Chill Fully: Give the cake plenty of time to chill after adding the filling. This helps the layers and filling settle.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake stays moist the entire time thanks to the filling. Freezing is possible, but freeze without the final topping for the best results.
Variations and Substitutions
You can easily personalize this cake. Swap the cherry filling for strawberry or raspberry if you want something different but equally bright.
For a richer topping, mix cream cheese into the whipped layer. You can use French vanilla cake mix or even Cherry cake mix if you can find it.
You can also use regular-sized chocolate chips instead of chopping them. However you choose to change it up, this recipe is easygoing and always delicious.
Frequently Asked Questions
Q: Can I use homemade cake instead of cake mix?
Yes! As long as the cake is soft, the poke-and-fill method works beautifully.
Q: How large should the poke holes be?
About the width of a wooden spoon handle works best. It is large enough for the filling to flow in without collapsing the cake.
Q: Does the cake need to stay refrigerated?
Yes, because of the filling and topping. Keep it chilled until ready to serve.
Q: Can I make this the day before?
Definitely. Poke cakes actually taste better the next day as the flavors meld together.
Q: What’s the best topping to use?
Whipped topping keeps it light and creamy, but cream cheese frosting works if you prefer something richer.
If you enjoyed this Cherry Chip Poke Cake, try our Pumpkin Gingerbread Poke Cake or Dr Pepper Sheet Cake for other unique cake recipes!
Cherry Chip Poke Cake
Print Recipe
Ingredients
- 15.25 box white cake mix
- ¾ cup water
- ½ cup sour cream
- ⅓ cup vegetable oil
- 1 teaspoon almond extract
- 4 egg whites
- 1 cup miniature semisweet chocolate chips plus more for topping
- 1 cup chopped maraschino cherries drained and rinsed
- 3.4 ounce box instant vanilla pudding
- 2 cups cold milk
- 2 tablespoons maraschino cherry juice
- 8 ounce whipped topping
- Cherries for garnish
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×13 baking dish.
- In small bowl, coat chocolate chips in 1 tablespoon cake mix.
- In a large bowl, using an electric mixer combine the cake mix, water, sour cream, vegetable oil, almond extract and egg whites until just combined.
- Next stir in the chopped cherries and chocolate chips.
- Pour the batter into the prepared pan.
- Bake 35 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool completely.
- Using the end of a wooden spoon or smoothie straw poke holes all over the cake.
- Whisk together the vanilla pudding mix, cold mix and maraschino cherry juice.
- Pour the pudding mix into the holes and all over the cake.
- Top the cake with the whipped topping.
- Garnish with cherries and chocolate chips.
- Slice and serve!
