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–+ servings

Cherry Chip Poke Cake

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A slice of white cake with whipped topping, chocolate chips, a cherry, and pieces of fruit sits on a white plate with a glass of milk in the background.
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

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 9x13 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!

Notes

Tips, Tricks & 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 & 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.

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Servings: 12 people
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