Dessert is my weakness, and this Black Forest Poke Cake satisfies my need for dessert perfectly! Moist chocolate cake, creamy chocolate pudding, and sweet (yet tart) cherry pie filling make this dessert so good.
And it looks great too, if I do say so myself!
I love to bake and I especially love to when it’s cool outside. We are finally experiencing Fall in Kansas, so I find myself wanting to get into the kitchen more.
There are some foods that are just better made in the cool weather, and I can’t wait to get some of those recipes on this blog.
I grew up in Southern California and I never experienced the four seasons until I moved to Kansas. It was pretty much warm all the time and I don’t remember ever seeing the leaves change colors and fall off the trees.
I really do appreciate the seasons, even if they bring hazardous weather with them. Well okay, I could certainly do without the tornadoes, but they are actually few and far between.
Anyway, back to this recipe. The handle of a wooden spoon works perfectly to make the holes in the cake. I just do it randomly while the cake is still warm.
I make the pudding after the cake comes out of the oven and I just let is set for a minute or two so it isn’t too thin when I pour it over the warm cake.
The possibilities are nearly endless for these types of poke cakes, so be on the look out for different varieties to come. I really love all of the elements of this recipe and can think of many variations to try. It’s so exciting!
Black Forest Poke Cake
- 1 devil's food cake mix 15.25 ounces
- 1 cup water
- 3 eggs
- 1/2 cup unsweetened applesauce
- 1 package chocolate pudding 3.9 ounces
- 2 cups milk
- 1 can cherry pie filling 21 ounces
- whipped topping optional
- chocolate shavings optional
- Preheat oven to 350°. Spray 9" X 13" cake pan with cooking spray.
- In a large bowl mix cake mix, water, eggs, and applesauce until well combined.
- Pour into prepared pan and bake according to package directions.
- While cake is still hot poke holes in the top of the cake using a wooden spoon.
- Mix pudding and 2 cups milk, let sit for a minute or two and then pour over cake. Refrigerate for 2 hours.
- Carefully cover the top of the cake evenly with cherry pie filling.
- Serve with a dollop of whipped topping and shaved chocolate, if desired.
For perfect dollops of whipped topping use a piping bag with a large round tip.(I used Wilton 2A tip.)
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