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Ingredients
Scale
- 1 (15.25 oz) box chocolate cake mix (e.g., devil's food)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup whole milk (or water)
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 ½ cups whole milk
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) container frozen whipped topping (thawed) or whipped cream
- ⅓ cup shaved or finely chopped semi-sweet chocolate bar (or mini chocolate chips)
- Fresh cherries (optional for topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish with non-stick spray.
- In a bowl, combine cake mix, eggs, oil, and milk; beat for 2 minutes until smooth.
- Pour the batter into the baking dish and bake for 23-28 minutes until a toothpick comes out clean.
- Cool for 5 minutes, then poke holes in the cake.
- Mix pudding with 1 ½ cups of whole milk and pour over the cake to fill the holes.
- Spread cherry pie filling over the pudding layer and refrigerate for at least 1 hour.
- Spread thawed whipped topping over the cherries and garnish with fresh cherries and chocolate.
Notes
Chill the cake for several hours to enhance the flavors.
Use homemade whipped cream for a fresh flavor right before serving.
Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg