Easy Cherry Chocolate Cake

a slice of chocolate cake on a white plate topped with cherries and whipped cream.

This easy Cherry Chocolate Cake is moist and delicious. It starts with a chocolate pudding poke cake that's topped with a layer of tart cherry filling, and a fluffy whipped cream frosting. It's finished off with fresh cherries and chopped chocolate for a stunner of a dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings servings

Calories 364

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Cake:

1 (15.25 oz) box of chocolate cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
1 (3.9 oz box) Instant chocolate pudding mix
1 1/2 cups milk
1 (21 oz) can cherry pie filling
1 (8 oz) container frozen whipped topping thawed
1/3 cup chopped semi-sweet chocolate bar optional, for topping
fresh cherries optional, for topping

Instructions

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
In a large bowl, stir together the cake mix, eggs, water, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
Remove cake from the oven and place on a wire rack to cool completely.
In a medium mixing bowl, combine the chocolate pudding mix and milk. Stir for two minutes, until smooth and thickened.
After cake is completely cool, use the round handle of a wooden spoon to poke holes all over the surface of the cake. Spread the chocolate pudding over the top of the cake, making sure to push it down into the holes.
Next, spread the cherry pie filling over the top of the pudding layer, followed by the thawed whipped cream. Cover the cake and place in the refrigerator to chill for at least 1 hour.
Right before serving, decorate the top of the cake with fresh cherries and the chopped chocolate, if desired. Serve and enjoy!

Notes

Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the cake batter.

Allow the cake to completely cool before adding the layers/toppings. If you add your pudding, whipped cream, etc. to a warm cake, they will melt!

For a lightened up version, you can use sugar free chocolate pudding mix, lowfat milk, and light whipped topping.

For the toppings, I used a chopped up chocolate bar and fresh cherries, but you could also use semi-sweet chocolate chips, a drizzle of melted chocolate, or maraschino cherries instead.

Making ahead of time: This can be made 1-2 days ahead of time and stored in the refrigerator.

How to Store: store the frosted cake, covered with plastic wrap, in the refrigerator for up to 5 days.

Nutrition