I combined a simple boxed cake with hot fudge and cherry pie filling to create a Black Forest Poke Cake Recipe featuring distinct chocolate and cherry layers.

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I stumbled on this Black Forest Poke Cake Recipe when I wanted something quick but showy, and honestly I kept sneaking spoonfuls while it cooled. Using a box of chocolate cake mix and a can of cherry pie filling makes the whole thing shockingly easy, yet the pockets of cherries turn each bite into a little surprise.

I call it a Chocolate Poke Cake because once you poke the holes the flavors run together and everyone will ask how you did it, even though it feels almost too simple to be that good. Messy, loud, totally worth it, and you will want seconds.

Ingredients

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Chocolate cake mix: Mostly carbs and sugar, gives deep chocolate flavor, not very nutritious but tasty.
Eggs: Adds protein and structure to the cake helps it rise and hold together.
Hot fudge topping: Super sweet, mostly sugar and fats, melts into the cake for gooey pockets.
Cherry pie filling: Sweet and tangy, cherries add fruit flavor and some fiber but lots of syrup.
Whipped topping: Light and airy, mostly sugar and water with some fat, makes it creamy.
Maraschino cherries: Bright red, very sweet, mostly for garnish and added pop of flavor.
Mini chocolate chips: Extra chocolate crunch, adds small bits of texture and more sugar.

Ingredient Quantities

1 box (15.25 oz) chocolate cake mix, regular

3 large eggs

1 cup water

1/3 cup vegetable oil

1 (12 oz) jar hot fudge topping

1 (21 oz) can cherry pie filling

8 oz frozen whipped topping (Cool Whip), thawed

10 to 15 maraschino cherries, drained, for garnish (optional)

1/2 cup mini chocolate chips or chocolate shavings, for sprinkle (optional)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan, flour it lightly or use cooking spray, and make sure your Cool Whip is thawed and ready.

2. In a large bowl mix the chocolate cake mix, 3 large eggs, 1 cup water and 1/3 cup vegetable oil until smooth, about 2 minutes with a mixer or just well combined by hand.

3. Pour batter into the prepared pan and spread evenly, then bake about 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs.

4. Let the cake cool about 10 minutes so it’s warm but not hot, then poke holes all over the top about 1 inch apart using the handle of a wooden spoon or a thick skewer.

5. Warm the 12 oz jar of hot fudge topping in the microwave 20 to 30 seconds, stir until pourable, then pour it slowly over the cake letting it sink into the holes.

6. Spoon the 21 oz can of cherry pie filling evenly over the hot fudge, press a few cherries into holes if you want extra gooey pockets.

7. Let the cake cool to room temperature, then chill in the fridge at least 2 hours so it sets up and the flavors meld.

8. Spread the thawed 8 oz whipped topping evenly over the chilled cake with an offset spatula or knife, be gentle so you dont mix in the cherries.

9. Garnish with drained maraschino cherries (10 to 15) and sprinkle 1/2 cup mini chocolate chips or chocolate shavings on top, chill another 30 minutes if you want cleaner slices, then cut and serve.

Equipment Needed

1. 9×13 inch baking pan, greased and floured or sprayed
2. Large mixing bowl
3. Electric mixer or whisk (hand mixing works too)
4. Measuring cups and spoons
5. Rubber spatula for scraping batter and spreading
6. Wooden spoon handle or thick skewer to poke holes
7. Microwave safe bowl or heatproof measuring cup to warm the hot fudge and a spoon to stir
8. Offset spatula or butter knife to gently spread the thawed whipped topping
9. Can opener and slotted spoon to drain cherries, plus a serrated knife to slice the chilled cake

FAQ

Q: How do I make the poke holes so the cake soaks up the fudge and cherries? A: Use the handle of a wooden spoon or the end of a large spoon, poke holes about every 1 inch all over, press about half an inch deep but dont go through the bottom. Pour the warm fudge slowly so it sinks into the holes, then spoon the cherry filling on top.

Q: Can I use fresh cherries instead of canned cherry pie filling? A: Yes, you can. Cook 3 cups pitted fresh cherries with 1/3 cup sugar and 1 tablespoon cornstarch over medium heat until it thickens, cool a bit before spooning onto cake. Or just use fresh sliced cherries for a fresher but less saucy topping.

Q: How long should I chill the cake before serving? A: Chill at least 2 hours for the fudgy filling to set and the flavors to meld, but overnight is better. Keep it covered in the fridge so it doesnt dry out.

Q: Can I make this ahead and how do I store it? A: Yes make ahead is great. Store covered in the refrigerator for 3 to 4 days. If you want to freeze, freeze the plain baked cake (no whipped topping) wrapped tightly for up to 2 months, thaw in fridge overnight then add topping and cherries.

Q: Any good swaps for the Cool Whip or hot fudge? A: For whipped topping use whipped heavy cream sweetened with powdered sugar or a stabilized whipped cream with a little cream cheese, it holds up better. For hot fudge you can melt semisweet chocolate with heavy cream and a splash of vanilla till smooth.

Q: Can I make this dairy free or egg free? A: Yes with tweaks. Use a nondairy whipped topping, nondairy milk alternatives if you make homemade fudge, and an egg replacer or applesauce for the cake eggs following package notes. Also check the cake mix for gluten if you need it gluten free.

Black Forest Poke Cake Recipe Substitutions and Variations

Chocolate cake mix: swap for a homemade mix using 1 3/4 cups all purpose flour + 3/4 cup unsweetened cocoa + 1 1/2 cups sugar + 1 1/2 tsp baking powder + 1 tsp baking soda + 1 tsp salt (use same wet ingredients called for on box). Or grab a devil’s food or gluten free chocolate mix if you need a different texture or diet.
Eggs: replace each egg with 1/4 cup unsweetened applesauce for moisture, or 1/4 cup plain yogurt for richness, or a flax “egg” made from 1 tbsp ground flaxseed + 3 tbsp water (rest 5 mins).
Vegetable oil: use equal parts melted butter for deeper flavor, or a neutral oil like canola or light olive oil. To cut fat, swap half or all oil with applesauce (1:1) but the crumb may be a touch denser.
Frozen whipped topping (Cool Whip): sub with freshly whipped cream (1 cup heavy cream + 2 tbsp powdered sugar + 1 tsp vanilla whipped to soft peaks), or use coconut whipped cream for dairy free, or fold mascarpone into whipped cream for a richer, sturdier topping.

Pro Tips

1. Let the cake cool until it’s warm not hot before poking the holes, that way they hold shape and the fudge soaks in instead of running off. Warm the fudge just enough to pour, don’t blast it or it’ll get too thin.

2. Don’t overmix the batter, mix just until combined so the cake stays tender. Using room temp eggs and oil helps it come together faster so you mix less.

3. Chill it long enough, at least a couple hours, the filling needs time to set or you’ll get a soggy mess. For clean slices run a knife under hot water, wipe it dry between cuts and slice slowly.

4. Make sure the whipped topping is fully thawed and spread it gently with an offset spatula or a big spoon so you don’t dig into the cherries. Drain the maraschinos well and pat them dry first or they’ll make the top watery.