Black Forest Poke Cake is a classic dessert made simple and perfect for serving a crowd. The chocolate-and-cherry combination is a timeless favorite in this decadent, layered treat.
This poke cake was inspired by a variety of recipes from The Poke Cake Cookbook. I chose a classic black forest version: dark chocolate cake filled with chocolate pudding, topped with hot fudge, cherry pie filling, whipped topping, chocolate shavings, and a maraschino cherry for each slice. It’s layered, indulgent, and easy to prepare from pantry staples.
Poke cakes are remarkably versatile. While I often use thinner liquids like sweetened condensed milk or gelatin for other versions, this recipe uses instant chocolate pudding mixed with cold milk. The pudding adds a rich flavor and a pleasing, slightly firmer texture that soaks into the cake without making it soggy.
Jamie’s cookbook organizes poke cakes into approachable sections—from classics to chocolate overloads, fruit-forward cakes, kid-friendly flavors, and creative combinations—making it easy to find a version that fits your occasion.
This Black Forest Poke Cake is a great make-ahead dessert for gatherings. Chill time helps the pudding set and allows the flavors to meld, so it’s ideal to prepare a few hours before serving. Garnish with chocolate shavings and maraschino cherries for a classic presentation.
This version is straightforward and pantry-friendly: a boxed dark chocolate cake mix, instant chocolate pudding, milk, hot fudge topping, cherry pie filling, thawed whipped topping, chocolate shavings, and maraschino cherries. The result is familiar, crowd-pleasing, and easy to scale.
Black Forest Poke Cake
Amber Brady
18 servings
Ingredients
- 15.25 oz (432 g) box dark chocolate cake mix, plus ingredients called for on the box (eggs, oil, water)
- 3.4 oz (96 g) box chocolate instant pudding mix
- 2 cups (473 ml) cold milk
- 10–12 oz (284–340 g) jar hot fudge topping
- 21 oz (595 g) can cherry pie filling
- 8 oz (226 g) tub frozen whipped topping, thawed
- Chocolate shavings, for garnish
- 18 maraschino cherries with stems, for garnish
Instructions
- Prepare and bake the cake according to the package directions in a 13×9-inch pan. Allow the cake to cool for 15–20 minutes. Using the rounded end of a wooden spoon, poke holes about every 1/2 to 1 inch across the surface.
- In a medium bowl, whisk the instant pudding mix with the cold milk for about 2 minutes, until fully dissolved. Pour the pudding evenly over the poked cake, filling the holes as much as possible. Cover and refrigerate 2–4 hours, or until the pudding is set.
- Warm the hot fudge in a microwave-safe container for 20–30 seconds until pourable. Drizzle the hot fudge over the pudding layer and spread gently with the back of a spoon. Spoon the cherry pie filling evenly over the chocolate layer.
- Frost the cake with the thawed whipped topping. Garnish with chocolate shavings and maraschino cherries (tip: blot cherries dry on a paper towel first to prevent excess liquid). Store covered in the refrigerator.
Notes
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